Description
This Poached Salmon recipe delivers tender, moist, and flavorful salmon using a gentle stovetop method. Fresh dill, light seasoning, and controlled heat create a clean and delicate dish that works beautifully for weeknight dinners, healthy meal prep, or elegant entertaining. The salmon cooks evenly without drying out, resulting in a silky texture that pairs well with simple sides or sauces.
Ingredients
Two salmon fillets about six ounces each with pin bones removed
One cup water
One bunch fresh dill weed
One half teaspoon Diamond Crystal kosher salt or one quarter teaspoon standard kosher salt
One quarter teaspoon black pepper
One quarter teaspoon garlic powder
Instructions
Pour the water into a wide skillet and place it over medium heat until it reaches a gentle simmer
Rinse the dill weed and place most of it into the skillet, reserving a few sprigs for garnish
Lay the salmon fillets skin side down directly on top of the dill in a single layer
Season the salmon evenly with kosher salt, black pepper, and garlic powder
Cover the skillet tightly with a lid or foil to trap steam
Reduce the heat slightly and maintain a gentle simmer while the salmon cooks
Cook until the salmon turns opaque and flakes easily in the thickest part
Check that the internal temperature reaches one hundred forty five degrees Fahrenheit
Remove the skillet from heat and carefully lift the salmon using a wide spatula
Serve warm or allow the salmon to cool and chill before serving
Notes
Poached salmon should remain moist and tender with a silky texture
Avoid boiling the liquid as high heat can cause the salmon to become dry
Fresh salmon produces the best flavor and structure for this recipe
Leaving the skin on during cooking helps protect the flesh and prevents sticking
The salmon can be served warm or chilled depending on preference
Use a thermometer for the most accurate doneness results
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Poaching
- Cuisine: American