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  • Poached Salmon Fillets
  • Poached Salmon Fillets
  • Poached Salmon Fillets
  • Poached Salmon Fillets
  • Poached Salmon Fillets
  • Poached Salmon Fillets
  • Poached Salmon Fillets
  • Poached Salmon Fillets
  • Poached Salmon Fillets

Poached Salmon Fillets

Food | February 19, 2019 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.00 out of 5)
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Easier than you would ever imagine, these POACHED SALMON FILLETS are a wonderful main course idea. Serve them hot or cold at your next dinner party.

I feel like I’ve been making this straightforward yet delicious fish main course forever. I have a pretty solid memory of first serving it to my family way back when I was in university and it’s been making repeat appearances on my table ever since.

There are a few things that make it so perfect, especially when you’re entertaining friends. First off, the recipe couldn’t be easier to make the only potential hitch being transferring the cooked salmon to a serving plate, but even first-timers will find that is easy if you remember to go slow.

I also think this to be a superior way of flavouring and cooking a dense fish like salmon. It gets all gorgeous and flaky and the poaching liquid keeps it perfectly tender.

Last thing, the recipe ranks as a make again and again, it’s that fabulous. Remember to PIN this recipe to a handy Pinterest board or bookmark the page for future access.

Let’s run through the reasons POACHED SALMON FILLETS are so dinner party friendly:

Poached Salmon Fillets

INGREDIENTS

This recipe puts the most basic ingredients to great use. Because this recipe is all about the salmon, try to purchase it fresh, if possible. I usually ask my fishmonger to cut the salmon into four equal sized pieces, ensuring they all cook evenly.
Poached Salmon Fillets

COURT-BOUILLON

In my mind, one of the best ways to cook salmon fillets is to poach them in a court-bouillon. Click HERE to read the WIKI article about this simple poaching liquid also often called a “short broth”. You can craft your own unique broth and then try your hand at veggies and meats, as well as other seafood and lobster too. Perfect! The court-bouillon created for this poached salmon recipe calls for shallots and parsley but feel free to experiment with other ingredients, with herbs like chives, tarragon, thyme and sage. You can also adjust the flavour by using onion instead of shallots, and adding more wine if you’d prefer.
Poached Salmon Fillets

MAYONNAISE

I’ll give you an out – if you’re in a jam, pressed for time, yes, you can serve this with store-bought mayonnaise. To really do this dish justice I’m hoping you take my suggestion and make an herbed mayonnaise from scratch. Click HERE to watch our 1-minute step-by-step video on how to make it. Ramping up the flavour of this gorgeously creamy condiment with chopped herbs and capers makes it extra awesome with this main.
Poached Salmon Fillets

SERVICE

Make sure to click our video link at the top of this post to see how we present this poached salmon with herbed mayonnaise. I like serving a meal like this where the main is served on a platter and guests help themselves. It looks so appetizing and inviting. Although I served this meal hot, you can also enjoy it chilled, making it a nice luncheon or brunch option. Hot or cold is up to you, but either way, open a bottle of prosecco or champers to enjoy with it. Sparkling wine is the perfect accompaniment with poached salmon.

Last thing about POACHED SALMON FILLETS is what to serve with them. I like keeping things fresh and simple with our BEANS ALMONDINE, our MASHED SWEET POTATOES or a very SIMPLE SALAD.

Dinner just got delicious thanks to these POACHED SALMON FILLETS served with homemade herbed mayonnaise. Bon appétit!

Poached Salmon Fillets

PIN ME!!!

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Ingredients & Amounts

  • For the poaching liquid:
  • 1 cup of dry white wine
  • 2 shallots, thinly sliced
  • ½ of a lemon, sliced
  • 12 whole black peppercorns
  • 1 teaspoon of salt
  • a handful of fresh herbs like chives, parsley, dill, tarragon
  • 2 cups of water
  • 4 6-8 oz. salmon fillets, skin on
  • For garnish:
  • Chopped fresh herbs
  • Black pepper
  • Lemon slices
  • Homemade mayonnaise

Instructions

  1. Place the wine, shallots, lemon slices, peppercorns, salt and herb(s) into a large skillet set on stovetop. Add the water, cover and bring to a boil. Once the liquid is boiling, reduce to simmer. Add the salmon fillets to the skillet. Cover and cook for 10 minutes.
  2. Note: the poached fillets can be served immediately (see step 3) or carefully removed to a storage container. Allow salmon to cool to room temperature before covering and storing in the refrigerator for at least 4 hours to chill completely.
  3. To serve: Sprinkle some of the chopped herbs onto a service plate or platter. Carefully and gently lift the fillets from the skillet transferring them to the dish. Sprinkle the fillets with black pepper and chopped fresh herbs. Place a lemon slice onto the centre of each fillet, followed by a dollop of the homemade mayonnaise. Serve with suggested sides.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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