Easy Poached Salmon

Name: Easy Poached Salmon
Cuisine: Mediterranean
Ingredients: 1 small white or yellow onion, peeled and halved; 4 whole cloves; 1 inch slice of lemon peel; 1 teaspoon whole black peppercorns; 1 bay leaf; 1 large carrot, thickly sliced; 1 stick celery or 2 fennel branches, stripped of their leaves; 1 teaspoon sea salt, or to taste; 4 to 6 cups water; 1 fillet of salmon (about 2½ pounds), skin on, bones removed, rinsed and patted dry (see Chef Tips)

Instructions

This poached salmon is one of the easiest ways to cook an oily fish like salmon, especially if you want to eat something light during the holidays, or something cold during the heat of summer. It cooks sealed in its own steam so it doesn't smell, which is great for anyone going through treatment and avoiding certain odors. The basic white stock we give you here to poach the salmon can also be used to poach or steam chicken. Any stock you don't use can be frozen for a later date. This recipe calls for a whole salmon fillet, but you can poach smaller pieces using the same method. Allow 3 to 4 ounces of fish per person.

Updated at: Fri, 19 Dec 2025 01:20:28 GMT