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Poached Salmon I

Poached Salmon I


"This salmon is poached with marvelous ingredients like onions, carrots, celery, and wine. Don't pass this one by! Hollandaise sauce is the perfect accompaniment for this dish."
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35 m servings 423 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 25.8 g
  • 40%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 39.4 g
  • 79%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a large skillet, heat the butter and saute the onions, carrots, and celery for 5 minutes. Add the water, wine, and salt and pepper to the skillet. Let the mixture simmer for 5 additional minutes.
  2. Wrap the salmon in cheesecloth and place it in the boiling liquid. Lower the heat, cover, and simmer gently for about 15 minutes (5 minutes per pound in case you bought a larger salmon steak).
  3. Remove salmon from the skillet carefully, unwrap and serve hot.

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Read all reviews 19
  1. 24 Ratings

Most helpful positive review

I added some vegetable stock to the poached salmon mixture to intensify the flavour. My family enjoyed it, so I would do it again, but I would use 3 cups of water instead of 4, and dispense wit...

Most helpful critical review

A little lacking in flavor but good and I added peppercorns and chives. I served it with baked artichoke hearts and tomato slices.

Most helpful
Most positive
Least positive

I added some vegetable stock to the poached salmon mixture to intensify the flavour. My family enjoyed it, so I would do it again, but I would use 3 cups of water instead of 4, and dispense wit...

This recipe was just what I needed for a busy day with houseguests. I served rice as a side dish and after the salmon was finished cooking, I poured the juices in the pan over the rice. It was f...

This tasted wonderful but I think the cooking time should be increased a bit if you like your Salmon cooked through. A fruity Chardonay went well with this dish. It will appear on my table aga...

I followed the recipe to the letter and it turned out perfectly. Agreed that this would be perfect with a rich sauce like Hollandaise, but since I wasn't up for making it, I served this hot with...

I have tried many salmon recipies and I've found this one to be easy and simply delicious.

I tried this recipe for a brunch. It was superb! I didn't precook the onion, carrots or celery. Just put them in the water with the wine. It was the hit of the day!

I replaced 2 cups water with 2 cups chicken stock for extra flavour. I also added 2 tbsp fish sauce and 1 tbsp peppercorns, which I thought "kicked it up a notch"! NOTE: This is also really ...

Can skip the butter- does nothing for the recipe. Poaching is a gerat way to keep salmon moist, especially if it was previously frozen or is a thin or uneven cut. Added 1/4 of a very juicy lemon...

i made this for my in-laws and it was really well received. i don't have a lot of salmon dishes in my repertoire, now i have one more!

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