← View All Recipes

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
Print PDF
Share On:

Ingredients & Materials

Buy Saumon rouge Now
  • 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.

Poaching Salmon Comments

Join Our Community

Interested in sharing recipes, getting early access to new products, and influencing how we shape the future of Larry's Catch? Join our exclusive Larry's Catch Crew facebook group.

Join Facebook Group