Print

Poached Salmon with Lemon, Dill, and Aromatic Broth Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 122 reviews

This poached salmon recipe delivers tender, flavorful fillets cooked gently in a fragrant broth infused with lemon, dill, shallots, and garlic. Perfectly moist and seasoned, the salmon is a healthy, elegant dish that pairs beautifully with hollandaise sauce or a fresh side salad.

Ingredients

Poaching Liquid

  • 1 cup vegetable broth
  • 1 tablespoon white wine vinegar
  • 1 lemon, sliced
  • 1 shallot, thinly sliced
  • 2 cloves garlic, sliced
  • 5 sprigs fresh dill, plus more for garnish
  • ½ teaspoon black pepper

Salmon

  • 4 (6-ounce) salmon fillets
  • ½ teaspoon salt

Instructions

  1. Prepare the poaching liquid: In a large deep skillet, combine the vegetable broth, white wine vinegar, lemon slices, sliced shallot, garlic slices, 5 sprigs of fresh dill, and black pepper. Heat the mixture over medium heat and bring it to a gentle simmer, allowing the flavors to meld.
  2. Add the salmon fillets: Carefully place the salmon fillets into the simmering poaching liquid with the skin side down. Sprinkle the salt evenly over the fillets and cover the skillet with a lid to retain the moisture and heat.
  3. Poach the salmon: Let the salmon cook gently in the simmering liquid for about 5 to 8 minutes, or until the fish reaches an internal temperature of 145°F. The exact timing will depend on the thickness of the fillets. Avoid boiling to ensure the salmon remains tender and moist.
  4. Remove and serve: Using a slotted spoon, carefully lift the cooked salmon fillets out of the poaching liquid and transfer them to serving plates. Garnish with additional fresh dill for a bright, fresh finish.
  5. Optional serving suggestion: Serve the poached salmon warm alongside hollandaise sauce or your preferred accompaniment for an elegant meal.

Notes

  • Poaching salmon gently in liquid keeps the fish moist and tender without drying it out.
  • Ensure the poaching liquid stays at a gentle simmer—not a boil—to avoid overcooking.
  • You can customize the poaching liquid by adding other fresh herbs like thyme or parsley for variation.
  • Use a meat thermometer to check for doneness accurately; salmon is perfectly cooked at 145°F.
  • Leftover poached salmon can be chilled and used in salads or sandwiches.

Find it online: https://recipethrive.com/poached-salmon-with-lemon-dill-and-aromatic-broth-recipe/