Rating: 4.53 stars
109 Ratings
  • 5 star values: 71
  • 4 star values: 31
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2

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

Recipe Summary test

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat wine and water over medium high heat in a large non-stick skillet for 5 minutes.

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  • Slide salmon pieces into poaching liquid and dot with butter. Sprinkle with dried parsley, garlic, salt and pepper.

  • Bring to a slow boil, reduce heat to medium and poach until salmon flesh is firm, about 10 to 15 minutes.

Nutrition Facts

405 calories; protein 48.7g; carbohydrates 1.3g; fat 19.1g; cholesterol 116.3mg; sodium 137.4mg. Full Nutrition
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Reviews (82)

Most helpful positive review

Rating: 5 stars
03/31/2007
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 also pre-seasoned the meat with ground pepper, garlic salt (I was too lazy to cut fresh garlic) and Old Bay. It was delicious!!! Read More
(186)

Most helpful critical review

Rating: 2 stars
03/17/2003
poached in chicken broth fish was very moist but flavorless Read More
(19)
109 Ratings
  • 5 star values: 71
  • 4 star values: 31
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
03/31/2007
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 also pre-seasoned the meat with ground pepper, garlic salt (I was too lazy to cut fresh garlic) and Old Bay. It was delicious!!! Read More
(186)
Rating: 5 stars
08/30/2004
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. No one could get enough! Read More
(107)
Rating: 5 stars
08/12/2009
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 good w/salmon). Made a sauce from the poaching liquid after removing cooked salmon. I used a butter/flour paste to thicken, more vermouth, lemon juice to taste & some milk (didn't have cream on hand). I put sauce in a warmed gravy boat and poured it over the salmon as I served it up. My husband said he had never had any salmon as good, EVER! He raved on & on. It really was marvelous, and quite easy. I served it with frozen peas cooked in milk & butter, and boiled potatoes, plus oven bread & a nice white wine. Thanks! Read More
(97)
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Rating: 5 stars
04/13/2008
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. Read More
(84)
Rating: 4 stars
04/06/2005
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. Read More
(34)
Rating: 4 stars
01/24/2003
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!! Read More
(19)
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Rating: 2 stars
03/17/2003
poached in chicken broth fish was very moist but flavorless Read More
(19)
Rating: 5 stars
04/30/2008
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 alfredo sauce a pinch of salt and a small dash of the excess chopped basil. C'est tres magnifique! Read More
(17)
Rating: 5 stars
12/31/2004
Mmmmmmm. Good recipe and so fast to make. I will try this again. Read More
(13)