55 poached salmon recipes

Poached salmon steaks for two, simmered in an aromatic bay-dill-peppercorn broth and served with a cool yogurt-cucumber sauce. Light, elegant date-night dinner.

Salmon fillets poached in lemon juice and dry white wine, finished with fresh parsley. A light, elegant 4-ingredient main dish ready in under 15 minutes.

Salmon poached in champagne with capers, tarragon, and lemon juice. An elegant, 30-minute fish dinner with just 7 ingredients and a refined French technique.

The herb sauce was delicious and packed with flavour. However I seared the salmon in the hot skillet until nicely done, removed from the pan, then made the sauce with the remaining ingredients. Like crispy salmon rather than poached. Well definitely be making this dish again.

Poached salmon steaks in white wine with a creamy horseradish, sour cream, and mint sauce made from the strained poaching liquid. A light, elegant fish dinner for two.

Crystal-clear salmon consomme with poached prawns, salmon flakes, carrot flowers, and a splash of sherry. Classic raft-clarified technique for an elegant first course.

Salmon pate made with poached fresh salmon and smoked salmon, blended with butter, dill, and sour cream. Sealed with clarified butter for an elegant make-ahead appetizer.

Salmon and spinach cannelloni filled with ricotta, poached salmon, and chopped spinach, blanketed in a reduced tomato-cream sauce and baked under Parmesan. Rich, restaurant-style pasta for company.

Homemade seafood sausage made with whitefish, salmon, and shrimp, seasoned with parsley and cayenne. Poached then grilled for a crispy skin and tender, briny bite.

French salmon rillettes blending poached fresh salmon with smoked salmon shreds, butter, Armagnac, and whole roe folded in. A silky, shimmering spread for toasted baguette and cornichons.

Salmon with chanterelles poaches salmon fillets in a white wine-shallot fish stock, then crowns them with butter-sauteed chanterelle mushrooms. An elegant French-style dinner in 30 minutes.

Chard-wrapped salmon with duxelles: salmon fillets wrapped in Swiss chard leaves around savory mushroom duxelles, gently poached in wine and chicken stock. A refined dinner for four.

Salmon asparagus manicotti: pasta tubes stuffed with ricotta, poached salmon, and fresh asparagus, baked in cream of asparagus sauce. A comforting seafood pasta dinner.

Poached Pacific salmon with a white wine beurre blanc sauce finished with dill and lemon. Gentle poaching keeps the fillets silky while the butter sauce adds rich, tangy elegance.

Whole poached salmon served cold with cucumber scales and a creamy dill sauce. A stunning buffet centerpiece cooked in court bouillon.

Salmon corncakes flake poached salmon with sweet corn, shallots, peppers, and cilantro into pan-fried cracker-crumbed patties. Pacific Northwest meets Southwestern in one crispy bite.