Tried this recipe to see if it would yield a moister salmon filet. It did, big time, and it was cooked through nicely as well. But the kicker was the sauce! I’ve been looking for a way to make a sauce that would equal the out-of-the-bottle lemon-butter-dill sauce we crave. But it’s too expensive as a steady purchase and not as good as what I can make easily at home. The lemon-butter-dill sauce option that comes with this recipe was better than the bottled stuff by far. Salmon this way has been a bit hit with family and friends.
I first saw this approach on ATK and tried it change up my salmon routine. Now, this is my favorite. I especially like to get a big slab of salmon at Costco, slice into eight portions and freeze until needed for “salmon night.”
Poached salmon
Moist and delicious, this is a go-to salmon staple for family and guests.
- 4 skinless salmon filets, 1.5-2 inches wide each
- 2 medium lemons, sliced (Slice off lemon top and bottom, then slice each lemon cross-wise into four pieces.)
- 1/2 cup white wine (A drinkable Sauvignon Blanc or Pinot Grigio works well here.)
- 1/2 cup water
- 2 tbsp shallot, finely chopped (optionally, use onion)
- 2 tbsp fresh tarragon, finely chopped (or 1 tbsp dried)
- 2 tbsp fresh parsley, finely copped (or 1 tbsp dried )
- 1 tbsp butter
Add water and wine to skillet. Heat over medium heat to gentle boil.
Carefully add lemon slices to skillet. Two lemon slices make a platform for one salmon filet. Carefully place each filet on two of the lemon slices.
Sprinkle shallot, tarragon, and parsley over the filets. Cover the pan. Return to a gentle boil or simmer for 15 minutes.
Remove skillet lid. Gently remove salmon filets and lemon to a plate. Increase heat and reduce liquid to 3-4 tbsp, adding butter and swirling to melt and combine.
Once liquid is reduced, pour through a strainer into a small bowl containing 1 tbsp honey and 2 tbsp extra virgin olive oil.
Serve salmon, spooning sauce over each filet.
Guy Cicero 
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