How to Poach Salmon

This is my favorite way to cook fish in the oven. (Which, if you visit here often, you know I rarely cook fish inside … for no reason other than I believe good fish can stand on its own and there’s nothing better than a little salt and pepper on grilled fish. Alas, since we cook so much seafood in my house, every now and then I do something a little different. AND during the holidays, anytime I bring a dish to someone’s house or host my own holiday party, I always serve poached salmon. It’s easy, it can be done in advance, and absolutely everyone loves it. Here’s how to poach salmon:

POACHED SALMON (or other fin fish)
Fish, preferably a large fillet 1 ½ to 3 lbs
Garlic cloves
Fresh dill, but this is optional if you don’t have any
Lemon, one whole lemon sliced thin
1 cup white wine, nothing sweet
2 cups water

If you have a roaster with a grate, use that. Otherwise, take a deep cake pan or something similar, and fit a cooling rack—like you would use to cool cookies—into the pan. Pour wine into the pan then add water until there’s about 1 inch of liquid in the pan. Place fish, skin side down, on the rack. Toss in some garlic cloves and fresh herbs. Add lemon slices to the top of the fish and cover completely with foil. Bake at 350 degrees for about 25-30 minutes depending on the thickness of the fish.

Carefully remove the pan as the liquid will not entirely evaporate and it will be img_3922scorching hot. Let sit for about 10 minutes, then slowly remove foil. Lift fish out using tongs or a big spatula and place it directly onto serving dish. Let cool before serving or refrigerating. If you do refrigerate, make sure you take it out about 2 hours before serving as it’s best eaten just below room temperature. Garnish with fresh lemon wedges and capers. Serve with cream and crackers of your choice. Frickin’ delicious! Or plate individual servings and add a dash of tyzatziki like in the featured photo. Either way, it’s divine. Enjoy!! Oh, and save any leftover salmon to use toss into pasta or eat with avocado toast : )

A note about my recipes … most of what I cook isn’t a precise science. It’s look, taste and feel. And I encourage you to cook the same way. Add a little more of this, or a little less of that … and pay attention … and before long you’ll be a wiz at cooking seafood.

Coming up NEXT on the blog … flatbread with crème fraîche and lox and sole flourentine.

Want more from The Midwest Mermaid? Be sure to follow along here, and on Instagram for all the latest in seafood news and chews | @shaunanosler

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<small>DISCLAIMER: I’m a writer and an editor. And I try my best to make sure every post is articulate and free from errors. However, being that I edit my own work—and it’s next to impossible to properly edit your own work—I admit, occasionally there may be an error or two I miss. But doing so doesn’t make me an idiot so don’t be mean. Just smile, pat yourself on the back for finding an error and be glad you’re not the only one who makes mistakes sometimes … yes, even mermaids slip up every now and then. xoxox<small/>


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Hey there. I’m Shauna—a West Coast transplant in the landlocked state of Indiana … when I moved here I missed the beaches, the mountains, the desert, the rivers … and it took me a while to find places nearby that paralleled my old stomping grounds. BUT. Now that I’ve lived here for over 15 years, I’ve had time to explore the region and you know what? It’s amazing. There’s so much to do—from skiing in northern Michigan to relaxing lakeside in southern Kentucky to rocking the nightlife in one of the many metropolitan areas. And I love it here. I really do. BUT. I do miss the sea … and the sand and the rush of the waves … the smell of seawater … even the sting of too much sun after a day spent lollygagging at the beach. And I miss the constant supply of seafood and shellfish and riverfish? About that … since I’ve moved to the Midwest I’ve noticed that a lot of people here don’t consider fish that come from the river seafood … I’m not sure I agree, but hence the new word I’ve created, “riverfish” … time will tell if Webster picks it up ; ) So my blog, Seafood is The New Black, is my way of bringing a little bit of sea life (or is it sealife?) to the Midwest. And over on Seafood in the Circle City, you can read up on my favorite Indianapolis restaurants that serve seafood, and serve it well. As you read along, you’ll find all kinds of information … some that you might find more useful than others—and some, you might just find amusing … or not. Either way, and if nothing else, I hope you leave my little space here on the world wide web a little refreshed and maybe even a little inspired to bring a little bit of the ocean home with you. (Yes, I did use the word “little” four times in one sentence … it’s OK … mermaids like to repeat themselves.) Cheers! The Midwest Mermaid Oh, and if your curious, yes, I do actually write for a living … if you want to know about the organizations I work with and the publications where you can find my land legs, swim on over to the “Portfolio” tab … and thanks for visiting.

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