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Poached Salmon with Lemon Dill Sauce

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"A light poached salmon dish with an amazing, easy sauce."
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30 m servings 226
Original recipe yields 8 servings (8 salmon steaks)


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  1. Rinse salmon and pat dry.
  2. Combine chicken broth, onion, parsley, lemon, salt, and pepper in a large skillet. Bring to a boil. Add salmon to the skillet in a single layer. Bring back to a boil. Reduce heat, cover, and simmer until salmon flakes easily with a fork, 5 to 10 minutes. Remove salmon from the skillet and keep warm.
  3. Strain cooking liquid and reserve 2 cups.
  4. Melt butter in a small saucepan over medium heat. Whisk in flour, dill, sugar, and salt. Cook until bubbling, about 1 minute. Add reserved cooking liquid. Cook, whisking constantly, until sauce begins to thicken.
  5. Slowly stir 1/2 cup sauce into the egg yolks. Pour back into the saucepan. Cook, stirring constantly, until thick, 1 to 2 minutes. Do not boil. Stir in lemon juice. Spoon sauce over salmon. Serve remaining sauce alongside.


  • Cook's Note:
  • Substitute 1 1/2 teaspoons dried dill for the fresh, if desired.

Nutrition Facts

Per Serving: 226 calories; 11 4.9 26.2 111 316 Full nutrition

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