53 poached salmon recipes

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.

Ukha, a traditional Russian clear salmon soup with a layered fish stock clarified to golden perfection. Poached salmon fillets, potatoes, and carrots in a sparkling broth garnished with lemon.

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.

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.

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.

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.

Silky fresh salmon pate made with poached salmon, melted butter, and warm spices like ground bay leaf, cloves, and mace. Chill it in a loaf pan or bowl and serve with crusty French bread.

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

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.

Tagliatelle with poached salmon and a cream cheese horseradish dill sauce, finished with bright herbs for a pasta dinner that tastes like a smoked salmon bagel in bowl form. Ready in 40 minutes.

New Zealand foil-poached salmon steaks chilled in their own jelled juices, then served cold under warm Hollandaise. Traditional Kiwi method with butter, lemon, and salt. Pairs with mint potatoes and peas.

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 and basil ravioli: homemade basil-flecked pasta dough filled with canned salmon and curd cheese, poached in fish stock and served with a fresh tomato-pesto sauce.

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