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Poached Salmon with Dill and Lemon

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"This is an easy-to-make poached salmon dish that requires minimal preparation. It goes well with rice pilaf and steamed asparagus."
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1 h 10 m servings 246
Original recipe yields 8 servings


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  1. Pour water and wine into a large pot. Add 4 lemon slices, peppercorns, dill, and bay leaf; bring to a boil. Reduce the heat until the liquid is calm with tiny bubbles rising to the surface. Allow the mixture to simmer, uncovered, for 20 minutes.
  2. Place 1 salmon fillet, skin-side down, into the pot. Cover and poach the salmon to desired degree of doneness, 12 minutes for pink interior to 17 minutes for fully-cooked. Remove the first fillet, place in a covered dish, and keep warm. Add the second fillet to the liquid and repeat the poaching procedure.
  3. Strain the poaching liquid into a smaller pot. Boil for 5 minutes. Stir in honey, salt, and pepper.
  4. Cut fillets into portions, top with remaining lemon rings, and pour sauce over top.

Nutrition Facts

Per Serving: 246 calories; 11 5.6 19.9 56 81 Full nutrition

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