Poached Salmon with Dill Sauce

This recipe for poached salmon with dill sauce creates such an elegant presentation that it might have your dinner guests or family members looking around for the catering containers it arrived in. The surprising truth is that this restaurant-level dish is incredibly easy to make.

Gently poaching delicate fish in simmering water and wine is a terrific technique that produces moist, tender and flavorful results. Topping it with a creamy dill sauce adds fresh, bright, herbal notes that beautifully complement the rich, buttery flavor of any type of salmon. This recipe is ideal for a special occasion, a dinner party or, since it takes only about 30 minutes to prepare, a healthy weeknight meal with the family.

Poached Salmon with Dill Sauce Ingredients

• Water
• White wine or reduced-sodium chicken broth
• Onion
• Celery
• Salmon fillets

Dill sauce:

• Sour cream
• Plain yogurt
• Fresh dill
• Dijon mustard
• Salt
• Hot pepper sauce

Directions

Step 1: Poach the fish

In a large skillet, combine the water, wine, onion and celery. Bring that to a boil, then reduce the heat to maintain a gentle simmer.

Add the salmon and cook it, uncovered, until the fish just begins to flake easily with a fork, 8 to 12 minutes. Remove the fish from the skillet.

Step 2: Make the sauce

In a small bowl, combine the sour cream, yogurt, dill, mustard, salt and hot sauce. Stir to thoroughly combine all the ingredients. Serve the dill sauce over the salmon.

How to Store Poached Salmon with Dill Sauce

Store any leftovers in an airtight container in the refrigerator for up to four days. Reheat the poached salmon in the microwave for one to two minutes. Unsauced salmon can be frozen in freezer-safe containers for two to three months. Due to the dairy in the dill sauce, we do not recommend freezing the sauce because it may separate upon thawing.

Poached Salmon with Dill Sauce Tips

Do you need to cover the salmon while poaching it?

Poaching is a moist, low-heat cooking method used mainly for delicate proteins like fish and chicken. There are two types: shallow poaching and deep poaching. With shallow poaching, the food is not usually totally covered with liquid, as with this salmon recipe, so it’s helpful to use a lid to create steam to finish cooking the exposed portions. Deep poaching completely covers the food with liquid and does not need a lid.

What other ways can you season poached salmon?

Think of the poaching liquid as having three parts: the base, the acid and the aromatics. The base is the main cooking liquid and is usually made up of a combination of broth, stock and/or water. The acidic component includes wine, citrus juice and/or vinegar. Aromatics add flavor from ingredients like onion, celery, herbs and spices. You can add more flavor by changing up any one of those components. For this recipe, you might consider adding a bit of lemon juice and a sprig of thyme, or a dash of balsamic vinegar and peppercorns for a bolder flavor.

What can you serve with poached salmon with dill sauce?

There are many side dishes that pair well with salmon. This poached salmon includes dill sauce, which has a vibrant springtime flavor that complements mellow-flavored sides. Consider side dishes like herbed rice pilaf, roasted asparagus, lemon and garlic new potatoes, or herbed peas.