Whole Poached Salmon

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Poaching is a great way to bring out the delicate flavor of whole fish. A poacher will use less liquid than a pan, but either works. This whole poached salmon is fantastic hot or cold. Serve with a little lemon or your favorite sauce.

Submitted by Marvel's Kitchen
Updated on January 14, 2022
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Servings:
2
Yield:
2 servings
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Ingredients

Original recipe (1X) yields 2 servings

  • 1 (750 milliliter) bottle dry white wine

  • 1 onion, thinly sliced

  • 1 rib celery, sliced

  • 6 whole peppercorns

  • 1 bay leaf

  • 1 whole salmon, cleaned

  • 1 bunch fresh dill

  • 1 lemon, sliced

Directions

  1. Combine wine, onion, celery, peppercorns, and bay leaf in a fish poacher. Place poacher over 2 burners on the stove.

  2. Rinse fish under cold water, stuff the cavity with dill and lemon slices, and place on the rack in the pot. Cover and bring slowly to a strong simmer (don't boil at any point). Cook until fish easily flakes with a fork, being sure not to overcook, about 20 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Drain and serve.

Cook's Notes:

Try snapper, striped bass, halibut, trout, or any firm white fish instead of salmon, if you'd like. Dark fish like bluefish or mackerel are not recommended for poaching.

Cooking time will vary depending on thickness of fish. A general rule of thumb is 10 minutes of cooking per 1 inch thickness of fish, so a large whole fish should take between 15 and 30 minutes.

Fish can be gutted through the gills, or open stomach, or with head and tail removed. Filets also work well.

The liquid can be cooked in advanced and then cooled. It can be sieved and saved for another use for a couple of weeks in the refrigerator. If you don't have a poacher with a rack, wrapping the fish in cheesecloth will help.

If being served cold, remove poacher from heat a bit earlier and allow fish to cool in liquid to prevent skin from cracking.

Nutrition Facts (per serving)

421 Calories
3g Fat
25g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 421
% Daily Value *
Total Fat 3g 3%
Saturated Fat 1g 3%
Cholesterol 25mg 8%
Sodium 84mg 4%
Total Carbohydrate 25g 9%
Dietary Fiber 5g 18%
Total Sugars 6g
Protein 13g 26%
Vitamin C 61mg 67%
Calcium 157mg 12%
Iron 4mg 21%
Potassium 849mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.