Poached Salmon with Hollandaise Sauce Recipe - Allrecipes.com
Poached Salmon with Hollandaise Sauce Recipe
  • READY IN 25 mins

Poached Salmon with Hollandaise Sauce

Recipe by  

"Here's my recipe for poached salmon bathed in a classic hollandaise sauce. I serve this dish with boiled, cubed sweet potatoes and broccoli."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  1. Find a high-sided pan large enough to accommodate both salmon fillets side-by-side, without too much excess room; a small skillet or medium-sized saucepan should do. Pour lemon juice and olive oil into the pan, along with enough water to bring the water level up to 3/4-inch. Season the water to taste with salt and pepper, then add the salmon. Pour in enough water to just cover the salmon.
  2. Place the salmon over medium-high heat, and heat until the water is hot and steaming, but not simmering (165 degrees F (75 degrees C)); reduce heat if needed to keep the water at the proper temperature. Poach until the salmon turns opaque, and is firm to the touch; or to an internal temperature of 140 degrees F (60 degrees C). Proceed making the Hollandaise sauce while the salmon is poaching.
  3. Pour a few inches of water into a saucepan, and bring to a boil over high heat, then turn heat to medium-high and maintain water at a gentle boil. Place the egg yolks in a metal bowl, and whisk in hot water. Place the bowl over, but not touching, the boiling water. Whisk constantly until the yolks thicken, turn a light, opaque yellow, and double in volume. You may need to remove the bowl from the boiling water from time to time in order to keep from scrambling the yolks.
  4. When the yolks have thickened and increased in volume, begin whisking in the butter, a cube at a time until it melts and incorporates into the hollandaise sauce. Wait for each cube to melt and incorporate before adding the next. Once all of the butter has been incorporated, remove from heat, whisk in the lemon juice, and season to taste with salt and pepper.
  5. To serve, drain the poached salmon and place each piece onto a dinner plate. Generously ladle with the warm hollandaise sauce, and sprinkle with chives.
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Reviews More Reviews

Most Helpful Positive Review
Apr 12, 2010

I was getting tired of the quick Hollandaise sauce I've been making. If there is one thing I have learned about cooking it's that taking the time to do things the right way is almost certainly the best way. Sauces in particular can be tricky. In addition to taste, consistency is very key. I'm giving this 5* rating to the Hollandaise sauce in this recipe. Yes---there is a ton of butter - there is supposed to be. Rich is expected in this classic French sauce. It is what it is. So please don't rate it if you are at all anti-butter and en route to the food police. Following the instructions exactly will produce a sauce near perfection.

Most Helpful Critical Review
Apr 04, 2011

The salmon was good but the hollandaise was for . Probably didn't make it right but still sucked.

May 06, 2009

Interesting! I've never had hollandaise before, let alone made it from scratch, but this was pretty darn tasty. I -do- suggest unsalted butter. I started off with 1/2 cup of salted and it was heading down the path to 'too salty'. I finished it with unsalted and had success! I didn't need to season with additional salt at the end, but I did add some pepper. Really watch your egg yolks and don't stop whisking! I scrambled my first attempt trying to speed it up. THANK YOU for the wonderful, comprehensive instructions that even a hollandaise virgin could follow (if she weren't rushing!). The salmon was also poached to perfection, and I love the flavors the lemon juice and olive oil imparted. Lovely. Thank you again.

Mar 29, 2007

Excellent recipe, Luna! I followed it to the letter, resulting in perfectly moist and tender fish and deliciously creamy hollandaise sauce with a hint of lemon. Thanks for sharing.

Jan 25, 2011

Sooo good, and I don't even like salmon. Had some and needed to use it up though, and I love Hollandaise. I used unsalted butter and then salted to taste. I used realemon concentrate, where 1 tsp = 1 tbsp lemon juice. I thought it was fantastic. The Hollandaise was perfect, and poaching while making the sauce made it soooo easy. Served over long grain rice. Will definitely make this again.

May 08, 2007

This is a wonderful recipe, have made it several times now, bought a steamer pot for the fish since we usually make this for company and therefore buy a long piece of the salmon and my cooktop has a bridge for the type of pot. The Salmon turns out wonderfully moist (as long as it is not overcooked, which I did on one occasion, my fault, not the recipe's) and the hollandaise sauce is really easy to make with a good double boiler ...creamy as it can be, even though I have to admit the first egg yokes I used curdled, because I had the water temp too high and too close underneath the pot (recipe reminds one to use only so much water and to take the top pot off from the water if necessary to prevent that from happening... in other words, don't walk away from it even for a moment). But what a lucious outcome...the hollandaise also goes great with asparagus, so we now always make a double batch of this sauce (it is easily reheated, using a microwave slow heat and then whisking it into shape! Eggs benedict!)Yummy. Thank you for sharing.

Mar 20, 2012

My wife liked the fish but LOVED the hollandaise sauce. Prepared and served as written (not a big fish eater, so there was no taste testing), she found the salmon a bit under-seasoned. The hollandaise sauce made the fish better. I will poach salmon again but with use vegetable stock (used chicken previously with water), a little bit more salt, a hint of onion powder, and will use a lemon and cracked peppercorn. Poaching with straight water is stewing and water being a solvent, removes flavor.

Mar 04, 2011

This was great! The fish was cooked nice and the hollandaise was delicious!


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  • Calories
  • 1270 kcal
  • 64%
  • Carbohydrates
  • 4.3 g
  • 1%
  • Cholesterol
  • 650 mg
  • 217%
  • Fat
  • 123.7 g
  • 190%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 38.6 g
  • 77%
  • Sodium
  • 1153 mg
  • 46%

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

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