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Poaching Salmon

Poaching Salmon

By: Larry's Catch 4.3(3 reviews)

Learn how to poach wild sockeye salmon gently for tender, silky texture and clean flavour using chef-approved timing and low-temperature technique.

TIME
TIME
12 min
SERVINGS
SERVINGS
2 ppl
DIFFICULTY
DIFFICULTY
Intermediate
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Ingredients & Materials

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  • Wild Sockeye Salmon
  • Water, seafood stock, or light broth (for poaching liquid)
  • Sea salt
  • Fresh cracked black pepper
  • Optional: lemon slices
  • Optional: fresh herbs (dill, parsley, or thyme)
  • Wide saucepan or shallow pan
  • Slotted spatula or fish spatula
  • Instant-read thermometer
  • Paper towels

Instructions

  1. Pat salmon fillets dry with paper towels.
  2. Add water, broth, or a light poaching liquid to a wide pan.
  3. Heat liquid gently until it reaches a low simmer (not boiling).
  4. Lightly season salmon with salt and pepper.
  5. Place salmon skin-side down into the liquid.
  6. Poach gently for 8–12 minutes depending on thickness (about 8–10 minutes per inch).
  7. Check for doneness — salmon should flake easily while remaining tender.
  8. Remove when internal temperature reaches 120–125°F (49–52°C).
  9. Rest briefly; residual heat will finish cooking.

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