Herb Poached Salmon

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. 

1. The key to poaching is flavoring the water, which varies depending on preference. I used fresh & dried herbs and aromatics in this recipe.
2. The liquid can be oil, butter, seasoned water, broth, wine, etc.
3. 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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