Poached Salmon

barbara lentz


Very moist fish.


☆☆☆☆☆ 0 votes

5 Min
25 Min
Stove Top


  • 1 lb
    boneless skinless salmon
  • 1
  • 2 sprig(s)
    thyme and parsley
  • 1 medium
    shallot diced
  • 1/3 c
    dry sherry
  • 1/2 c
  • 2 Tbsp
    each honey olive oil and drained capers
  • 2 tsp
    each minced thyme and parsley
  • ·
    salt and pepper

How to Make Poached Salmon


  1. Slice the lemon and arrange them on the bottom of skillet. Sprinkle with half the shallots. Place the sprigs of parsley and thyme in pan. Add the water and sherry.
  2. Arrange the salmon over the lemon slices. Bring to a boil reduce heat to low and cover. Poach 10 minutes Remove the salmon wrap in foil and keep warm.
  3. Remove the lemon slices and strain the liquid. Place liquid back in pan and bring to a boil. Reduce to about 3 tbsp. Add remaining ingredients and serve over fish

Printable Recipe Card

About Poached Salmon

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American

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