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/>