Shallow poached salmon

Serves 4


  • Four 150g salmon fillets or two large 300+gms salmon steaks
  • 0.25 cup dry white wine
  • 2 parsley sprigs – also fennel, basil, tarragon, chervil, marjoram OK
  • 2 thyme sprigs
  • 4 tablspoons butter cut in pieces
  • salt
  • lemon juice


Fill a heavy pan with water enough to come halfway up the sides of the fish. Add the white wine, parsley, thyme, salt.

Bring to the boil and then immediately lower the heat to a bare simmer; add the fish and cook for 3.5 mins (or 4-5.5 mins for the steaks); turn the fish and then cook until done. Keep the heat so that the water is very hot but never boils.

Remove the fish to a warm plate and serve. To make the sauce, boil down the liquid by half and swirl in 4 tablespoons of butter and then add salt or lemon juice if needed. Pour over the warm fish.


One comment

  1. Used a mixture of sizes of salmon fillets which made cooking the thicker ones more difficult, so avoid this the next time; probably didn’t put in enough salt as well; tried to use the butter to thicken the sauce but probably didn’t use enough butter and didn’t get reduce enough as well. Also tried to thicken the sauce by putting in raw cornstarch but this didn’t work at all – just went into gelatinous lumps – should have mixed in some water first?

    However concept is good! Well worth another try, perhaps on my own rather than a bigger dish.


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