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READY IN 25 mins

Poached Salmon II

Read Reviews (38)

"This dish is simple, moist and delicious. You may substitute lemon juice for the wine and omit the garlic if you wish." — lor

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Original recipe makes 4 servings Change Servings

1/2 cup dry white wine
1/2 cup water
2 pounds salmon fillets, cut into 4 pieces
2 tablespoons butter, softened

1 1/2 teaspoons dried parsley
1 1/2 teaspoons chopped garlic
salt and pepper to taste

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Directions

Heat wine and water over medium high heat in a large non-stick skillet for 5 minutes.
Slide salmon pieces into poaching liquid and dot with butter. Sprinkle with dried parsley, garlic, salt and pepper.
Bring to a slow boil, reduce heat to medium and poach until salmon flesh is firm, about 10 to 15 minutes.

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PREP 10 mins
COOK 15 mins
READY IN 25 mins

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I thought it was fantastic. I made a few changes in the recipe. For extra moistness I ended up doubling the wine (I used Sherry Wine) and water... and using about 2 TBSP of lemon juice. I also pre-seasoned the meat with ground pepper, garlic salt (I was too lazy to cut fresh garlic) and Old Bay. It was delicious!!!

—lindseyerin

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Most Helpful Critical Review

Mar 17, 2003

poached in chicken broth, fish was very moist, but flavorless

—RANDS123

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54 Ratings

Aug 30, 2004

I followed Maritza's lead by using fresh parsley and adding 1/4 cup fresh lemon juice. It was excellent. For the less diet-conscious in my family I topped the salmon with a dilled Hollandaise. No one could get enough!

—BEACHBUM72

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Apr 13, 2008

We loved this recipe. I kicked it a bit for added flavor -- swapped chicken broth for water and fresh basil for the parsley. Fabulous and kind to the waistline.

—Beverley

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Aug 12, 2009

I used Holland House Vermouth for my wine. Used lots of tarragon flakes instead of parsley. I buttered the tops of the fillets, salted & peppered them & went heavy with the tarragon flakes (sooo good w/salmon). Made a sauce from the poaching liquid after removing cooked salmon. I used a butter/flour paste to thicken, more vermouth, lemon juice to taste & some milk (didn't have cream on hand). I put sauce in a warmed gravy boat and poured it over the salmon as I served it up. My husband said he had never had any salmon as good, EVER! He raved on & on. It really was marvelous, and quite easy. I served it with frozen peas cooked in milk & butter, and boiled potatoes, plus oven bread & a nice white wine. Thanks!

—Jgemini

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Apr 06, 2005

I made this recipe using lemon juice and while very good, it was a little tart. Next time I plan to use 1/8 or 1/4 cup lemon juice.

—BEATLEFAN1964

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Jan 24, 2003

I made with homemade white wine, and it was a amazing dish! Can't imagine what it would be like with a Cakebread Sauvigon Blanc!!

—JMANGAN

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Apr 30, 2008

This recipe was FANTASTIC! In the place of the parsely (since I didn't have any) I used chopped up basil, and i topped it off with an on-the-spot sauce of some of the extra white wine, some alfredo sauce, a pinch of salt, and a small dash of the excess chopped basil. C'est tres magnifique!

—le Petit Prince

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Nutrition

Calories
405 kcal
20%

Carbohydrates
1.3 g
< 1%

Cholesterol
116 mg
39%

Fat
19.1 g
29%

Fiber
0.1 g
< 1%

Protein
48.7 g
97%

Sodium
137 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Poached Salmon II

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 405
** Calories from Fat: 172

% Daily Value *
** Total Fat 19.1g 29 %
** Saturated Fat 6.5g 32 %
** Cholesterol 116mg 39 %
** Sodium 137mg 5 %
** Potassium 850mg 24 %
** Total Carbohydrates 1.3g < 1 %
** Dietary Fiber 0.1g < 1 %
** Protein 48.7g 97 %
** Sugars 0.3g
** Vitamin A 8 %
** Vitamin C 4 %
** Calcium 11 %
** Iron 16 %
** Thiamin 21 %
** Niacin 176 %
** Vitamin B6 64 %
** Magnesium 24 %
** Folate 9 %

* 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.