Cold Poached Salmon

Cold Poached Salmon

It's all about the broth here! Feel free to amp up the herbs until you get your desired flavor intensity.
Course Dinner, Main Course, seafood
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
138 kcal


  • 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


  1. Heat olive oil in large skillet. Add onion and garlic. Cook until soft.
  2. Add remaining herbs and lemon. Cook an additional minute or so to release the flavors.
  3. Add water, salt and pepper.
  4. Bring to a boil and simmer 15 minutes or until flavors are fully infused. Reduce heat to a simmer.
  5. 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.
  6. Chill for at least 3 hours before serving.
  7. Serve with fresh cucumber if desired.
Nutrition Facts
Cold Poached Salmon
Amount Per Serving
Calories 138 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Cholesterol 23mg8%
Sodium 313mg13%
Potassium 278mg8%
Carbohydrates 3g1%
Sugar 1g1%
Protein 9g18%
Vitamin A 335IU7%
Vitamin C 7.8mg9%
Calcium 21mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.