Ingredients & Substitutions
Here I explain the best ingredients for my poached salmon, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
How To Poach Salmon
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Make sure you have the right amount of liquid. It should go up the sides of the pan about 1/2- to 3/4-inch high. You want the salmon to be half-submerged, not completely. I used a 12-inch pan, so if yours is smaller, you might need less water to keep the salmon from getting too submerged. Don’t allow it to boil. Adjust the heat to keep a gentle simmer going; you don’t want it to boil or stop simmering. Keeping it at a low simmer prevents the delicate salmon from overcooking. Boiling can make the proteins in the fish cook too quickly, which will leave you with a less tender texture (been there, no thanks!). Use a meat thermometer. I always recommend this for perfectly cooked fish, including this poached salmon. I prefer moist, flaky medium doneness, and the ideal internal temperature for that is 135 degrees F. If you like it well done, cook for an additional 2-3 minutes to reach an internal temperature of 145 degrees F. Want a touch of sweetness? Mix 1-2 tablespoons of honey or maple syrup into the poaching liquid to balance out the acidity of the wine and lemon. I like to use my natural sugar-free honey or sugar-free maple syrup when I make this version.
Transform your leftovers into a quick and easy lunch or a light dinner! Use it to make my creamy salmon salad, or replace the smoked salmon with leftover poached salmon in my smoked salmon salad. You could even throw it in a salmon bowl!
Asparagus – Salmon and asparagus are like two peas in a pod! I’ve got sauteed asparagus pictured above, which I cooked in the same pan right before the salmon. You can also choose air fryer asparagus or roasted asparagus. Other Vegetables – Roasted recipes take longer than the fish, so I prefer to use the stovetop while the salmon cooks. Try my sauteed brussels sprouts, simple steamed cauliflower, or green beans almondine, since they are just as quick. Starches – If you want something more filling, whip up my air fryer potatoes, your favorite rice dish, or for a lighter option, cauliflower rice. All of these are amazing with the sauce from the poached salmon recipe drizzled on top! Salad – My refreshing cucumber and tomato salad tossed with light vinaigrette perfectly pairs with the dish. But any of my healthy salad recipes would make a quick side.
Please enter your first name for your account. Your saved recipe will also be sent to your email. This beautiful picture has no filter on it. I took it last night when my kids jumped in the pool right after the sun set. Somehow with our busy schedules, this is the earliest that we get the chance. I’ll take it. And with hectic days like this, that’s when I’m extra grateful for quick 15-minute recipes like this poached salmon. Would you make fancy-looking recipes like this on weeknights when they only take 15 minutes? I’m curious if I should reserve these for your special occasions or not. Let me know in the comments below!
