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Lunch / Dinner

Poached Salmon with Creamy Dill Sauce

Salmon is available year-round, thanks to farming techniques, so you can enjoy it any time you like. But now that it’s in season, wild-caught salmon is plentiful. And with all its nutritional benefits, including Omega-3 and Omega-6 fatty acids, if you haven’t already, it’s time to start including salmon in your diet.

Poaching is an underutilized cooking technique that’s perfect for fish fillets. Simply start the salmon in cold poaching liquid, rather than hot. Then bring it up to temperature with the liquid, so the fish stays moist, and keeps the delicate texture and flavor intact. A fresh dill sauce and a crisp vegetable and pearl couscous salad is all this menu needs to help usher in spring.


2 servings

Total Time

about 30 minutes

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Test Kitchen Tip

When poaching the salmon, don’t wait for the water to start simmering before temping it, it will be done cooking before the water simmers.


For the sauce, combine yogurt, dill, shallots, and zest; season with salt and pepper.

For the salmon, combine water, wine, lemon juice, dill sprigs, bay leaf, onion, and salt in a saucepan. Add salmon to pan, turn heat on to medium, and poach until a thermometer inserted into the thickest part of fillets registers 120–125°, 1520 minutes.


White wine adds great flavor, as well as an acidic component necessary for poaching fish.


To keep the salmon from drying out, add it to cold poaching liquid, then turn on the heat.

Nutritional Facts

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Feb. 25, 2020, 3:40 p.m. Edited Edit Delete

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