Lemon Dill Poached Salmon

Simple, delicious and ready in about 20 minutes, this Lemon Dill Poached Salmon recipe is the perfect weeknight dinner.

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.

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 poached, the color remains vibrant and pink. Our fillets are fresh with a mild, delicious flavor complimented 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 compliment 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 and make sure they don’t go above 115°.