Delicate pieces of salmon simmer in white wine and aromatics creating flavors that are subtle and delicate, perfect for pairing with pasta or salads. It’s a simple way to cook fresh salmon and it’s virtually foolproof.
Poaching salmon is a great alternative to pan searing. You can cook as much or as little as you want and wonderful served warm or chilled.
The cooking liquid is full of ingredients that compliment the salmon – sweet onions, celery, and Italian parsley for a light peppery bite and fresh lemon for a touch of brightness. Pour in a nice Sauvignon Blanc with its slightly fruity and floral notes bring everything together nicely.
After a gentle simmer, the fish emerges tender and flaky. Top with a sprinkling of kosher salt and freshly cracked black pepper and a bit more lemon. This is way too easy and way too good!
Salmon Poached in White Wine
â…“ cup thinly sliced onion
½ cup chopped celery
3 to 4 sprigs Italian parsley
4 slices of lemon
1 teaspoon whole peppercorns
1-½ cups white wine, such as a Sauvignon Blanc
5 to 6 cups of water
2 pounds salmon fillets, cut into pieces*
Kosher salt and pepper to taste
Toss the onion, celery, peppercorns, parsley and lemon into a large deep sauté pan. Pour in the white wine and the water – you’ll want enough liquid in the pan to completely cover the salmon when you add it.
Bring the mixture to a boil over medium heat then add the salmon fillets. Cover the pan and reduce the heat to low. Simmer for about 8 minutes or until the salmon is just cooked through.
Remove the pan from the heat and let the salmon stand in the cooking liquid, covered for an additional 5 minutes. Transfer the salmon to platter, sprinkle lightly with kosher salt and freshly cracked black pepper. Let the fish rest for about 15 minutes.
You can make the salmon ahead, cover and refrigerate overnight. Serve slightly warm, or at room temperature. Makes 2 to 4 servings. Allow *1/2 pound per serving.
Salmon Poached in White Wine
Equipment
- Large, deep sauté pan
Ingredients
- â…“ cup thinly sliced onion
- ½ cup chopped celery
- 3 to 4 sprigs Italian parsley
- 4 slices lemon
- 1 teaspoon whole peppercorns
- 1-½ cups white wine, such as a Sauvignon Blanc
- 5 to 6 cups water
- 2 pounds salmon fillets
- Kosher salt and pepper to taste
Instructions
- Toss the onion, celery, peppercorns, parsley and lemon into a large deep sauté pan.
- Pour in the white wine and the water. You’ll want enough liquid in the pan to completely cover the salmon when you add it.
- Bring the mixture to a boil over medium heat then add the salmon fillets. Cover the pan and reduce the heat to low. Simmer for about 8 minutes or until the salmon is just cooked through.
- Remove the pan from the heat and let the salmon stand in the cooking liquid, covered for an additional 5 minutes.
- Transfer the salmon to platter, sprinkle lightly with kosher salt and freshly cracked black pepper. Let the fish rest for about 15 minutes.
- Serve warm, or at room temperature.
