Cold Poached Salmon
A silky, chilled salmon infused with aromatic herbs, dry wine, and a gentle broth—ideal for a light summer lunch or sophisticated brunch.
Ingredients
Instructions
- Heat water, white wine, salt, thyme, tarragon, peppercorns, parsley, onion, celery, and bay leaf to a boil.
- Reduce heat and simmer the broth for 5 minutes.
- Place salmon steaks in a skillet and add water if necessary to cover.
- Heat the skillet to a boil, then reduce heat and simmer, uncovered, until the fish flakes easily with a fork (12–15 minutes).
- Carefully remove the salmon and drain on a wire rack.
- Cover the cooked salmon and refrigerate until it is cold.
Tips & Substitutions
For a richer flavor, consider using a combination of vegetable and seafood broth instead of plain water. If you don't have dried thyme or tarragon, fresh herbs can be substituted, using three times the amount. To add a bit of zest, a splash of lemon juice can enhance the poaching liquid. Check out Shannon'S Favorite Stuffed Mushrooms for a complementary appetizer.
Serving Suggestions
Cold poached salmon is perfect for a summer picnic or as part of a brunch spread. Serve it alongside a light cucumber salad or with a dill sauce for dipping. It pairs beautifully with Dee'S Bar-B-Que Shrimp for a delightful seafood platter that guests will love.
Storage & Reheating
Store any leftover poached salmon in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat or in the microwave in short intervals to prevent drying out. Enjoy cold with a salad for a refreshing meal.
Nutrition & Diet Analysis (per serving)
Each serving of Cold Poached Salmon contains roughly 392 calories, with 21g protein, 65g carbohydrates, and 13g fat. It is an excellent source of iron (206% of the Daily Value), vitamin C (205% of the Daily Value), and dietary fiber (80% of the Daily Value). Note that it is relatively high in sodium, at 1884mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen salmon for this recipe?
Yes, frozen salmon can be used, but it should be fully thawed before poaching. This ensures even cooking and better texture. Always pat it dry to help the seasoning adhere properly.
What should I serve with cold poached salmon?
Cold poached salmon pairs well with a variety of sides, such as a light green salad, roasted vegetables, or even a grain salad for added texture. A creamy dill sauce or a citrus vinaigrette also enhances the dish beautifully.
How can I tell when the salmon is done cooking?
The salmon is cooked when it flakes easily with a fork and is opaque throughout. Keep an eye on the time, as overcooking can lead to a dry texture. The 12-15 minute cooking time is usually perfect for 1-inch thick steaks.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).