This herb-poached salmon recipe is a fool-proof dish that keeps the fish moist & flavorful through cooking in herb-seasoned water.
I used to overcook fish for so many reasons: multi-tasking in the kitchen, cooking in different methods, and different vessels, no consistency. It didn’t help that I also didn’t have a thermometer back then.
I also had a poaching aversion because I felt like it was hospital food. But this method and en papillote changed my mind.
Keys to Poaching
Poaching is cooking meat over simmering (not boiling!) liquid
Three things you need to remember when poaching: the flavor, the liquid for poaching, and the fish.
- The key to poaching is flavoring the water, which varies depending on preference. I used fresh & dried herbs and aromatics in this recipe.
- The liquid can be oil, butter, seasoned water, broth, wine, etc.
- Although the recipe calls for salmon, you can use other types of fish, such as trout, tilapia, etc. Thin or thick pieces, like to poach it with the skin on and remove it afterward. Alternatively, you can do a whole fillet, although you will need a bigger vessel and fish spatulas.
How To Poach Fish
My process is simple. I simmer all the herbs and aromatics for about 20 minutes to combine the flavors. Then, I gently add the fish, let it simmer, and cover for about 5-10 minutes, depending on the thickness of the fish.
I like to serve herb-poached salmon with pasta, corn soup, or simply salad.
You may want to try this Salmon Carpaccio Recipe.
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- 1 pan enough to fill with liquid and fish
- 1 lid for the pan
- 1 fish spatula
- 2 cup water
- 1/4 cup onion
- 4 cloves garlic
- 1 tbsp sugar
- 1/2 tsp pepper to taste
- 4 4-6 oz salmon fillet skin on
- Put all ingredients in a pan except for the fish. Cover & simmer for 20 minutes to combine flavors.
- Slide the fish slices gently into the simmer. Cover for 5 minutes then turn off the heat.
- Remove fish after 10 minutes or until internal temperature reads 145F.
- Remove the skin and serve with soup or sides.