| Level: | Easy |
| Total: | 20 min |
| Active: | 5 min |
| Yield: | 4 servings |
Ingredients
- 1 teaspoon olive oil
- Four 4- to 6-ounce fillets salmon
- Sea salt and white pepper
- 2 lemons, 1 halved and 1 cut into wedges
- 1 bottle dry white wine, such as pinot grigio
- Fresh parsley, for garnish
Instructions
- Drizzle the olive oil over the salmon fillets and season with some sea salt and white pepper. Set aside.
- Fill a high-sided large skillet one-third of the way up with water. Add the wine and lemon halves. Bring to a low simmer, add the salmon and let cook until firm to the touch, 5 to 7 minutes for medium. For well-done salmon, cook for 10 minutes.
- Serve garnished with the lemon wedges and parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 469 |
| Total Fat | 20 g |
| Saturated Fat | 4 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 30 g |
| Cholesterol | 78 mg |
| Sodium | 840 mg |
Reviews
So good!,, I’ve tried to post 5 stars but it won’t punch in any higher than a 3
1st time poaching salmon! I prepared recipe exactly as presented and it was fast, easy, and delicious! Bought a bottle of Pinot @ Aldi. Thank you for this recipe Nancy!
I wanted this to put on a simple salad for a light entree. I poached one piece of salmon, as per she suggested. Then shredded it, put some s & p plus a few capers on one salmon piece and nestled it in the middle of the salads. Absolutely yummy for two of us. I will always return to this recipe for poaching salmon for whatever recipe!
Ur amazing Nancy!
This was very delicious. The salmon was moist and flaky. Maybe I chose the wrong wine to cook it in but I found it maybe a hint too sweet. But otherwise very delicious. I made this with Nancy’s broccoli and cauliflowers gratin, so yummy!!
Didn’t know making poached salmon could be so simple! Excellent recipe and cooking times were true to form. I did slice my lemons and I used only 1 cup of white wine and more water, and I also sprinkled the salmon with dried tarragon leaves before cooking. Flavor was excellent!
Good and tasty,
I love the salmon cooked this way, it is different. Definitely a keeper. Thanks Nancy.