Lemon Dill Poached Salmon
Lemon Dill Poached Salmon
Sizzlefish
4
15 minutes
185
American
Entree
Simple, delicious, and ready in about 20 minutes, this Lemon Dill Poached Salmon recipe is the perfect weeknight dinner.
Lemon Dill Poached Salmon
This dish is incredibly versatile and perfect for playing around with different seasonings. Not only that, but the fillets can be served warm, cold, or room temperature, which makes this process for cooking salmon perfect for lunch leftovers, if you have any leftovers. We went with a light, yet flavorful combination of white wine, lemon, and dill for this recipe to really highlight these delicate salmon fillets with a bright, fresh flavor. These lemon dill poached salmon fillets make the perfect light dinner paired with a simple salad or, in the cooler months, paired with creamy mashed potatoes and steamed vegetables. You can also add a delicious yogurt dill sauce, tartar sauce, or you can do what we did and add a fresh squeeze of lemon juice to really showcase the vibrancy of these fillets.
Sizzling Salmon
Let’s talk salmon, shall we? This recipe needs the freshest, highest-quality salmon fillets. Here at Sizzlefish, our salmon is wild-caught in the freshest waters. As you can see, even after being poached, the color remains vibrant and pink. Our fillets are fresh with a mild, delicious flavor complemented by a rich, flaky flesh. Packed full of omega-3 fatty acids, heart-healthy B12, protein, and selenium, our salmon fillets are the perfect choice for a healthy meal.
How to Poach Salmon
Start the fish in cold liquid. Doing this keeps the meat from seizing up and becoming too tough on the outside.
Create a flavorful stock. This is a great place to add bright flavors that will complement your dish. Fresh herbs with acidic juices or stock are perfect in this situation. Bringing the temperature of the liquid up while the salmon fillets are in the pot helps the flavors permeate the flesh inside and out.
Make sure the salmon fillets are fully covered with the liquid. Leaving exposed areas without fully covering the fillets completely will cause the texture to be inconsistent on the cooked meat.
Cover the pan tightly and gently simmer the fillets. Boiling the salmon will be too harsh. The flesh will be tough and likely fall apart.
Keep a close eye on the salmon fillets. Make sure they don’t go above 115°F.
Ingredients
- 4 Sizzlefish Salmon Fillets
- 1 cup White Wine
- 1 Lemon Zested and Juiced
- ½ cup Fresh Whole Dill, plus more for garnish
- 2 cups Water
Directions
Place lemon juice, grated lemon rind, dill and water into the bottom of a large saucepan or skillet.
Add salmon fillets to the pan. Bring the liquid to a boil over high heat. Once your pan has reached a boil, cover and reduce the temperature to maintain a simmer.
Simmer covered for 12-15 minutes, until salmon is fully cooked and opaque throughout. The cooked salmon should register 115° on an instant read thermometer. Enjoy!
