“Your poached salmon is only as good as the broth you cook it in” – words of wisdom from my Mom. The title of this post COULD be misleading- it is poached salmon, served cold. But tomato-tomahtoe- it is delicious and fresh. I would recommend you use fresh herbs– it makes such a difference in the poaching broth, but either way- your salon will taste fab. This poached salmon is also Whole30 friendly- winner!
So how do you make this great broth? You start with fresh ingredients of course and use the ones that pack the biggest punch. Fresh herbs, lemon, garlic, plenty of salt and pepper will get you started. I like tarragon in this recipe, and lots of it. I am lucky to have a fresh herb garden but if you don’t , dried will work great – just be sure your dried herbs haven’t been sitting in your pantry for too long.
Poaching broth~ almost as delicious as the salmon itself!
The salmon I use is Steelhead and I buy it at Costco. Living in Seattle we have a lot of choices – but I still find I get the freshest and most affordable salmon there. They also sell an Atlantic Salmon but I am not a fan….it’s a little bland for me.
You can make this the day before or several hours prior to serving. Just give yourself enough time for the salmon to throughly chill. Most poached salmon is served with a dill sauce – time got the best of me and I didn’t get the photo of the sauce. But here is the one I used Creamy Dill Sauce . I like it because it uses mayo and yogurt. (always watching the waistline!)
NOTE: Leave skin on while cooking. Remove right after poaching using a spatula (slide between skin and meat)…or wait until thoroughly chilled.
Still looking for more way to add yummy salmon to your life? Try my Salmon Burgers with Avocado Salsa! So incredibly easy to make! Or Baked Feta and Herb Crusted Salmon! Another super fast and fresh salmon dinner!
- 1 large salmon fillet - cut into steaks leaving skin on
- 2 tablespoons olive oil
- 1 onion chopped
- 3 cloves large garlic chopped
- 1/4 cup or more of fresh chopped parsley
- 2 tablespoons heaping fresh chopped tarragon
- 1 tablespoon fresh chopped thyme
- 2 in lemons - one juiced one sliced (throw the juiced one there too for good measure!)
- cups About 4 of water - enough to cover salmon
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Heat olive oil in large skillet. Add onion and garlic. Cook until soft.
- Add remaining herbs and lemon. Cook an additional minute or so to release the flavors.
- Add water, salt and pepper.
- Bring to a boil and simmer 15 minutes or until flavors are fully infused. Reduce heat to a simmer.
- Immerse salmon into poaching liquid - skin side down. Do not flip during cooking - it will crumble your fish. Cook fish about 8-12 minutes depending on thickness. Remove from liquid and place on tray. Slide spatula between salmon and skin to remove.
- Chill for at least 3 hours before serving.
- Serve with fresh cucumber if desired.
Could you freeze this and then simply defrost and eat it cold?
Any thoughts on what to do with leftover broth?
Hi Jacqueline – well thats a good question. It kills me every time I pour it down the drain. Personally, I don’t think it’s strong enough or has the right kind of flavor for fish stock so I just chuck it. Have you tried it yet? Wondering what your thoughts on the broth flavor are.
I don’t often poach salmon and I can see I’m missing out. Your salmon looks so flavorful.
Hi Krisit – it suits your healthy life style as well! Hoping you will give it a try!