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Poached Salmon II

Rated as 4.53 out of 5 Stars
2

"This dish is simple, moist and delicious. You may substitute lemon juice for the wine and omit the garlic if you wish."
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Ingredients

25 m servings 405
Original recipe yields 4 servings

Directions

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  1. Heat wine and water over medium high heat in a large non-stick skillet for 5 minutes.
  2. Slide salmon pieces into poaching liquid and dot with butter. Sprinkle with dried parsley, garlic, salt and pepper.
  3. Bring to a slow boil, reduce heat to medium and poach until salmon flesh is firm, about 10 to 15 minutes.

Nutrition Facts


Per Serving: 405 calories; 19.1 1.3 48.7 116 137 Full nutrition

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Reviews

Read all reviews 74
  1. 96 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I thought it was fantastic. I made a few changes in the recipe. For extra moistness I ended up doubling the wine (I used Sherry Wine) and water... and using about 2 TBSP of lemon juice. I als...

Most helpful critical review

poached in chicken broth, fish was very moist, but flavorless

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I thought it was fantastic. I made a few changes in the recipe. For extra moistness I ended up doubling the wine (I used Sherry Wine) and water... and using about 2 TBSP of lemon juice. I als...

I followed Maritza's lead by using fresh parsley and adding 1/4 cup fresh lemon juice. It was excellent. For the less diet-conscious in my family I topped the salmon with a dilled Hollandaise. N...

I used Holland House Vermouth for my wine. Used lots of tarragon flakes instead of parsley. I buttered the tops of the fillets, salted & peppered them & went heavy with the tarragon flakes (sooo...

We loved this recipe. I kicked it a bit for added flavor -- swapped chicken broth for water and fresh basil for the parsley. Fabulous and kind to the waistline.

I made this recipe using lemon juice and while very good, it was a little tart. Next time I plan to use 1/8 or 1/4 cup lemon juice.

poached in chicken broth, fish was very moist, but flavorless

I made with homemade white wine, and it was a amazing dish! Can't imagine what it would be like with a Cakebread Sauvigon Blanc!!

This recipe was FANTASTIC! In the place of the parsely (since I didn't have any) I used chopped up basil, and i topped it off with an on-the-spot sauce of some of the extra white wine, some alfr...

Mmmmmmm. Good recipe and so fast to make. I will try this again.