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Poached Salmon White Wine

Section: Satisfying Main Dishes for Every Occasion

This easy poached salmon is cooked gently in a fragrant mix of white wine, lemon, garlic, and fresh herbs. The method ensures an incredibly moist and flaky texture, ideal for both weeknight dinners and special occasions. The poaching liquid infuses every bite with savory flavor, while keeping cleanup minimal. With a cook time of only 15 minutes, it’s an elegant dish that feels gourmet but is incredibly simple to prepare. Serve with light sides like asparagus or fresh salads for a perfect pairing.

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Published By Ioana
Updated on Fri, 18 Jul 2025 18:17:17 GMT
Poached salmon with lemon slices and herbs. Bookmark
Poached salmon with lemon slices and herbs. | ioanacooks.com

This moist flaky salmon is poached gently with white wine lemon and herbs to lock in flavor and tenderness. It is a restaurant style dish that is easy enough for a weeknight and elegant enough for company. Cooking it at home takes only 15 minutes and always delivers that delicate melt in your mouth texture I fell in love with the first time I tried it at a seaside restaurant.

I fell in love with this method the first time I recreated it and it is now a go to dish I make when I need something quick but impressive.

Ingredients

  • Salmon fillets: fresh thick cuts with skin on help retain moisture
  • Dry white wine: adds gentle acidity and depth to the poaching liquid
  • Water: helps balance the strength of the wine while maintaining flavor
  • Sea salt: seasons the poaching liquid and enhances natural fish flavor
  • Shallot: offers sweet mild onion notes that do not overpower
  • Lemon: sliced thin adds brightness and freshness to every bite
  • Garlic: chopped for that savory aromatic backbone
  • Fresh dill and parsley: bring herbaceous contrast and freshness
  • Fresh cracked pepper: finishes the dish with a bit of bite

Step-by-Step Instructions

Sauté the Aromatics:
Lay sliced shallots garlic lemon dill and parsley in a single layer in a large stainless steel sauté pan. This forms the foundation of flavor that infuses the salmon.
Make the Poaching Liquid:
Combine white wine water and sea salt in a bowl. Pour gently over the layered aromatics ensuring they are mostly submerged but not floating.
Bring to a Simmer:
Set the pan over medium heat and watch closely as the liquid gently simmers. Avoid boiling to maintain the delicate nature of the salmon.
Add the Salmon:
Place the fillets skin side down on top of the aromatics. Arrange them in a single layer for even cooking and full flavor exposure.
Cover and Cook:
Cover with a lid and allow to simmer for 7 to 10 minutes depending on thickness. The salmon should be moist and just cooked through with an internal temperature around 135 degrees for medium.
Rest and Serve:
Let the salmon rest a few minutes off heat. Serve with a drizzle of the poaching liquid extra herbs and lemon wedges.
Poached salmon with lemon slices. Bookmark
Poached salmon with lemon slices. | ioanacooks.com

Storage Tips

Store any cooled leftovers in an airtight container in the refrigerator for up to four days. For best results gently reheat using a splash of fresh poaching liquid or cover while warming in a skillet. Avoid microwaving which may dry it out.

Ingredient Substitutions

If white wine is not available or desired substitute with vegetable broth and a splash of lemon juice. Red onion can replace shallot for a stronger bite and fresh thyme or basil can sub for dill or parsley.

Poached salmon with lemon and herbs. Bookmark
Poached salmon with lemon and herbs. | ioanacooks.com

Serving Suggestions

This dish pairs beautifully with light sides. Serve alongside sautéed asparagus steamed cauliflower or a refreshing cucumber tomato salad. For heartier fare try air fried potatoes or herbed rice with poaching sauce spooned over top.

Fresh dill has become my must use herb here. Its brightness works perfectly with lemon and the delicate flavor of the salmon. My kids always ask for extra lemon on the side and it reminds me of when we first made this together after a trip to the coast.

Frequently Asked Questions About Recipes

→ What kind of wine should I use?

Use a dry white wine like Sauvignon Blanc or Pinot Grigio. The flavor enhances the salmon without overpowering it.

→ Can I make this without alcohol?

Yes, substitute the wine with vegetable or chicken broth and add a splash of lemon juice or vinegar for brightness.

→ Do I need to remove the salmon skin?

No, keeping the skin on helps lock in moisture and flavor, though it’s not necessary to eat it.

→ What herbs pair best with poached salmon?

Fresh dill and parsley are classic, but thyme, basil, or rosemary also work well with the gentle poaching method.

→ How do I avoid overcooking the salmon?

Keep the liquid at a gentle simmer and use a thermometer to check for 135°F for medium doneness or 145°F for well done.

→ Can I store and reheat leftovers?

Yes. Store in the fridge for 3-4 days. Reheat gently in a little poaching liquid or an oiled skillet to preserve texture.

Poached Salmon White Wine

Moist, flaky salmon infused with white wine, lemon, and herbs in just 15 minutes

Time Needed to Prep
5 minutes
Cooking Duration
10 minutes
Overall Time
15 minutes
Published By: Ioana

Category of Recipe: Main Dishes

Preparation Difficulty: Easy to Make

Type of Cuisine: American

Number of Portions: 4 How Many It Serves (4 salmon fillets)

Dietary Preferences: Low-Carb Friendly, No Gluten, Dairy-Free Suitable

Ingredients You'll Need

→ Main

Ingredient 01 4 salmon fillets, 6 oz each, skin-on, 1 inch thick
Ingredient 02 1 cup dry white wine
Ingredient 03 2 cups water
Ingredient 04 3/4 teaspoon sea salt
Ingredient 05 1 medium shallot, thinly sliced
Ingredient 06 1 medium lemon, thinly sliced, plus more for serving
Ingredient 07 2 cloves garlic, chopped into 1/4-inch pieces
Ingredient 08 4 sprigs fresh dill, plus more for serving
Ingredient 09 4 sprigs fresh parsley, plus more for serving
Ingredient 10 1/4 teaspoon freshly cracked black pepper, for serving

Steps to Follow

Step 01

Arrange the shallots, garlic, lemon slices, dill, and parsley in a single layer in a large stainless steel sauté pan.

Step 02

In a bowl, combine white wine, water, and sea salt. Pour the mixture over the aromatics in the pan.

Step 03

Set the pan over medium heat and bring the liquid to a gentle simmer. Avoid boiling.

Step 04

Place salmon fillets skin-side down in a single layer. Cover with a lid and simmer until salmon reaches desired doneness.

Step 05

Let salmon rest for a few minutes. Serve with fresh cracked pepper, lemon wedges, and additional herbs.

Extra Tips

  1. Use a meat thermometer to ensure salmon reaches 135°F for medium or 145°F for well done.
  2. Liquid level should be 1/2 to 3/4 inch high in the pan to properly poach the fish.
  3. Do not allow the liquid to boil, as this can cause the salmon to toughen.
  4. For a touch of sweetness, stir 1-2 tablespoons of honey or maple syrup into the poaching liquid.

Tools You'll Need

  • Large stainless steel sauté pan with lid
  • Measuring cups
  • Cutting board and knife
  • Meat thermometer

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Contains fish
  • Contains sulfites from wine

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 280
  • Total Fat: 14 grams
  • Carbohydrate Amount: 2 grams
  • Protein Amount: 32 grams