36 poached salmon recipes

Incredibly quick and easy and packed with flavor. Shallow poaching keeps the flavor from leeching into the poaching liquid and then reducing the liquid to make a sauce captures every last drop of delicate flavor.

Salmon poached in a fragrant tomato, ginger, and coconut milk broth with Swiss chard. A one-pan main dish that finishes in 15 minutes with tender flaking fish.

Thick salmon steaks gently poached in an aromatic broth of peppercorns, lemon, and bay leaf, then topped with a rich, velvety homemade hollandaise sauce made from scratch with real butter and egg yolks.

Oven poached salmon in foil with lemon, sherry, butter, and fresh dill. A simple foil-packet method that keeps the fish tender and flaky with minimal cleanup.

Poached salmon in champagne with a chilled dill, sour cream, and Dijon mustard sauce. An elegant dinner party dish that's surprisingly simple to pull off.

Microwave poached salmon cooks a salmon fillet in just 5 minutes with nothing but water and a covered dish. The fastest way to get tender, flaky salmon on the table for one or two.

Whole poached salmon served with a warm lobster butter sauce made from reduced shell stock and lemon. An elegant British-style centerpiece for special occasions.

Poached salmon steaks gently cooked in a lemon-and-vegetable broth, served with creamy horseradish sauce. A light low-calorie classic for dinner parties or healthy weeknights.

Cold poached salmon fillets in white wine, served chilled with a Dijon mustard, lime, and honey sour cream sauce. An elegant make-ahead main course for summer entertaining.

Poached salmon cutlets in white wine with a vibrant pureed basil sauce finished with lemon and butter. An elegant one-dish fish dinner where the poaching liquid becomes the sauce.

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.

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.

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.