Hamdi Saidani Ina Garten’s Cold Poached Salmon with Dill Sauce From the “Barefoot Contessa” cookbook, is one of the best-poached salmon recipes ever.
This Poached Salmon recipe is made with salmon fillet seasoned with salt, pepper, and fresh herbs, and then poached gently in a mixture of white wine, water, and aromatic herbs for about 10 to 15 minutes. Once cooled, it’s served cold with a creamy and tangy dill sauce.
What Is Poached Salmon
Poached Salmon is a moist way of preparing salmon by gently simmering it in a flavorful liquid, often a combination of water, wine, herbs, and aromatics. This method retains the salmon’s natural flavors while infusing it with the subtle tastes of the poaching liquid.
What Is Poaching Salmon
Poaching is a cooking method that involves submerging food in a liquid, usually at a low to moderate temperature. This ensures that the food cooks gently and retains moisture, making it especially suitable for delicate items like fish, eggs, and poultry. The result is a tender and flavorful dish without the use of added fats or oils.
Poached Salmon Ingredients
- 1 pound salmon, cut into 4 fillets
- ½ teaspoon kosher salt
- ¾ cup water
- ¾ cup dry white wine (e.g., Sauvignon Blanc, Pinot Grigio, or non-oaky Chardonnay)
- 4 dill sprigs
- 3 garlic cloves, sliced
- 4 lemon slices
Dill Sauce Ingredients
- ½ cup plain nonfat Greek yogurt
- 1 ½ tablespoons minced fresh dill
- 1 tablespoon fresh lemon juice
- 1 ½ teaspoon Dijon mustard
- 1 garlic clove, grated on a microplane
- 1 teaspoon extra-virgin olive oil
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground pepper
How To Poach Salmon
- Prep the Salmon: Take out your salmon and sprinkle a bit of salt on each piece.
- Get Your Pan Ready: Grab a big pan with tall sides. Pour in the water and white wine. Toss in the dill sprigs (those are like little branches of dill) and the slices of garlic.
- Heat It Up: Put the pan on the stove over medium heat. Wait until you see little bubbles – that means it’s simmering.
- Add the Salmon: Gently place the salmon pieces in the pan. They should be skin-side down. Put a slice of lemon on top of each salmon piece.
- Cover and Cook: Put a lid on the pan. Let the salmon cook in the bubbly liquid. This should take about 5 to 10 minutes. If your salmon pieces are thick, they might need a bit more time. You want the inside to be cooked but still tender.
- Check and Serve: Once cooked, take off the lemon slices. Put the salmon on plates and get ready to add the sauce!
How To Make Dill Sauce
- Mix the Basics: In a bowl, put in the yogurt, lemon juice, mustard, olive oil, salt, and pepper.
- Add the Dill and Garlic: Chop up the dill until you have about 1 ½ tablespoons. Grate or finely chop one garlic clove. Add both to the bowl.
- Stir It Up: Mix everything together until it’s smooth.
- Serve: Spoon some sauce over each salmon piece or put it on the side.
How To Poach Frozen Salmon
If you will poach a frozen salmon, it will be the same recipe steps but make sure to cook it a bit longer for about 15 to 20 minutes.
How Long To Poach Salmon
As a general rule, to poach fresh salmon fillet, it will take about 5 to 10 minutes, and for frozen salmon fillet, it will take about 15 to 20 minutes.
This rule is for salmon fillets with a thickness of about 1 inch. If it’s thicker, it should take about 5 minutes longer for every additional ½ inch.
What To Serve With Cold Poached Salmon
Cold Poached salmon should be served with cold dill sauce and some veggies such as Pickled Cucumber, or Pickled Beetroot.
Cold Poached Salmon also goes well with Scrambled Eggs, Creamed Onions or Creamed Spinach.
Poached Salmon With Dill Sauce Nutrition Facts
Serving Size: 1 fillet + 2 tablespoons sauce
- Calories: 228 kcal
- Carbohydrates: 2.2g
- Protein: 28.5g
- Fat: 10.9g
- Saturated Fat: 1.9g
- Cholesterol: 70.3mg
- Sodium: 285.9mg
- Sugar: 1.9g
Try More Salmon Recipes:
- Salmon Cakes
- Salmon Marinade
- Bake Frozen Salmon At 400
- How Long To Bake Salmon At 425
- Miso Salmon
- Baked Salmon Lasagne
- How Long To Cook Salmon At 375°F
- How Long To Cook Salmon At 350°F
Ina Garten Poached Salmon
Description
Ina Garten’s Cold Poached Salmon with Dill Sauce From the “Barefoot Contessa” cookbook, is one of the best-poached salmon recipes ever.
This Poached Salmon recipe is made with salmon fillet seasoned with salt, pepper, and fresh herbs, and then poached gently in a mixture of white wine, water, and aromatic herbs for about 10 to 15 minutes. Once cooled, it’s served cold with a creamy and tangy dill sauce.
Ina Garten Poached Salmon Ingredients
Dill Sauce Ingredients
How To Make Ina Garten Poached Salmon
- Prep the Salmon: Take out your salmon and sprinkle a bit of salt on each piece.
- Get Your Pan Ready: Grab a big pan with tall sides. Pour in the water and white wine. Toss in the dill sprigs (those are like little branches of dill) and the slices of garlic.
- Heat It Up: Put the pan on the stove over medium heat. Wait until you see little bubbles – that means it’s simmering.
- Add the Salmon: Gently place the salmon pieces in the pan. They should be skin-side down. Put a slice of lemon on top of each salmon piece.
- Cover and Cook: Put a lid on the pan. Let the salmon cook in the bubbly liquid. This should take about 5 to 10 minutes. If your salmon pieces are thick, they might need a bit more time. You want the inside to be cooked but still tender.
- Check and Serve: Once cooked, take off the lemon slices. Put the salmon on plates and get ready to add the sauce!
- Mix the Basics: In a bowl, put in the yogurt, lemon juice, mustard, olive oil, salt, and pepper.
- Add the Dill and Garlic: Chop up the dill until you have about 1 ½ tablespoons. Grate or finely chop one garlic clove. Add both to the bowl.
- Stir It Up: Mix everything together until it’s smooth.
- Serve: Spoon some sauce over each salmon piece or put it on the side.
