Name: Poached Salmon (15-Min Recipe)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 4 6-oz Salmon fillets ((skin on; mine were 1 inch thick at the thickest part)); 1 cup Dry white wine; 2 cups Water; ¾ tsp Sea salt; 1 medium Shallot ((sliced thinly)); 1 medium Lemon ((sliced thinly, plus more for serving)); 2 cloves Garlic ((chopped into 1/4-inch pieces)); 4 sprigs Fresh dill ((plus more for serving)); 4 sprigs Fresh parsley ((plus more for serving)); ¼ tsp Fresh cracked pepper ((for serving))

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In This Post

Why You Need My Poached Salmon Recipe
Ingredients & Substitutions
How To Poach Salmon
My Recipe Tips
Storage Instructions
Serving Ideas
More Flaky Salmon Recipes
My Tools For This Recipe
Poached Salmon (15-Min Recipe) Recipe card
Gratitude Moment
Recipe Reviews

Ready to try a new way to cook fish? Try my poached salmon! I first tried it at a fancy seafood restaurant, and I loved it so much, I just had to recreate it at home. It actually takes just 15 minutes. Whether you’re cooking for a weeknight dinner or a special occasion, this poached salmon recipe definitely needs to be in your rotation and will have you feeling like a gourmet chef in no time. Make it with me!

Why You Need My Poached Salmon Recipe

Garlicky, herby flavors – Unlike my usual grilled salmon or baked salmon, poaching salmon gently cooks the fillets in a bath of white wine, aromatics, and fresh herbs, while infusing flavors into every bite.
More moist than other methods – If you’ve never had the ultra-tender texture of perfectly poached salmon, it’s an experience. It’s flaky, it’s moist, and it melts in your mouth.
Quick and easy, yet elegant – It may look fancy, and it will definitely impress your guests (or just your family?). But the truth is, my poached salmon only takes 15 minutes! And like most of my easy salmon recipes, I made this one with fresh, simple ingredients.

Moist, flaky poached salmon in a skillet with fresh herbs and lemon slices.

Ingredients & Substitutions

Here I explain the best ingredients for my poached salmon, what each one does in the recipe, and substitution options. For measurements, see the recipe card.

Salmon Fillets – I recommend skin-on fillets (even if you don’t eat the skin), because the fish turns out more flavorful that way. Skinless will work, though. Choose ones that are about 1 inch thick at the thickest part, which will keep the fish moist.
Dry White Wine – This combines with water to make the poaching liquid. I like clean-ingredient wines from here, but any dry white wine will work. Any alcohol will cook away, but if you prefer to avoid it, you can substitute vegetable or chicken broth with a splash of lemon juice or vinegar.
Aromatics – Shallots and garlic! I use a shallot instead of an onion for its milder, sweeter flavor, but you could use finely diced red onion for a more pungent kick.
Lemon – You will need a freshly sliced lemon here. It balances and brightens up the flavors (and lemon always goes with fish)!
Fresh Herbs – I like fresh dill and fresh parsley with salmon. You can use any fresh herbs you like, like thyme, rosemary, or basil.
Sea Salt & Fresh Cracked Pepper

Salmon fillets on a plate next to labeled bowls of white wine, lemon, water, fresh herbs, aromatics, salt, and pepper.

How To Poach Salmon

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

Arrange the aromatics, lemon, and herbs in a pan. I recommend a large stainless steel sauté pan like this, because it avoids excessive browning and heats gently. Just arrange the shallots, garlic, lemon slices, dill and parsley in single layer.
Make the poaching liquid. In a medium bowl or large glass measuring cup, combine the wine, water, and sea salt. Pour into the pan over top of the other ingredients.

Aromatics, sliced lemons, and fresh herbs arranged in a skillet.

Pouring the poaching liquid into the skillet.

Bring to a simmer. I typically need to use medium heat here, but if needed you can turn it up and then turn it back down once it starts to simmer.
Poach salmon. Add the salmon in single layer, skin side down, on top of the other ingredients. Cover with a lid and simmer until it reaches your desired doneness (see my tips below!). Let the poached salmon rest for a few minutes, then serve with fresh cracked pepper, lemon wedges, and more fresh herbs.

Raw salmon added to the skillet, skin side down.

Finished poached salmon recipe in the skillet.

My Recipe Tips

Make sure you have the right amount of liquid. It should go up the sides of the pan about 1/2- to 3/4-inch high. You want the salmon to be half-submerged, not completely. I used a 12-inch pan, so if yours is smaller, you might need less water to keep the salmon from getting too submerged.
Don’t allow it to boil. Adjust the heat to keep a gentle simmer going; you don’t want it to boil or stop simmering. Keeping it at a low simmer prevents the delicate salmon from overcooking. Boiling can make the proteins in the fish cook too quickly, which will leave you with a less tender texture (been there, no thanks!).
Use a meat thermometer. I always recommend this for perfectly cooked fish, including this poached salmon. I prefer moist, flaky medium doneness, and the ideal internal temperature for that is 135 degrees F. If you like it well done, cook for an additional 2-3 minutes to reach an internal temperature of 145 degrees F.
Want a touch of sweetness? Mix 1-2 tablespoons of honey or maple syrup into the poaching liquid to balance out the acidity of the wine and lemon. I like to use my natural sugar-free honey or sugar-free maple syrup when I make this version.

Storage Instructions

Store: Allow the salmon to cool completely, then transfer it to an airtight container and keep in the fridge for up to 3-4 days.
Reheat: If I have leftovers to reheat, I like to make a little more poaching liquid and gently simmer in that to keep the fish moist. You could just reheat in an oiled skillet, though.
Freeze: You could freeze poached salmon for up to 3 months, but it will lose its moist, delicate texture. It’s not my favorite. Since it only takes 15 minutes, just make it fresh!

Leftover Ideas:

Transform your leftovers into a quick and easy lunch or a light dinner! Use it to make my creamy salmon salad, or replace the smoked salmon with leftover poached salmon in my smoked salmon salad. You could even throw it in a salmon bowl!

Poached salmon on a plate with sauteed asparagus, fresh lemon wedges, and a fork.

Serving Ideas

I pair salmon with just about everything, but delicate poached salmon dishes like this pair particular well with light sides. Here are some of my favorite choices:

Asparagus – Salmon and asparagus are like two peas in a pod! I’ve got sauteed asparagus pictured above, which I cooked in the same pan right before the salmon. You can also choose air fryer asparagus or roasted asparagus.
Other Vegetables – Roasted recipes take longer than the fish, so I prefer to use the stovetop while the salmon cooks. Try my sauteed brussels sprouts, simple steamed cauliflower, or green beans almondine, since they are just as quick.
Starches – If you want something more filling, whip up my air fryer potatoes, your favorite rice dish, or for a lighter option, cauliflower rice. All of these are amazing with the sauce from the poached salmon recipe drizzled on top!
Salad – My refreshing cucumber and tomato salad tossed with light vinaigrette perfectly pairs with the dish. But any of my healthy salad recipes would make a quick side.

More Flaky Salmon Recipes

If you’ve been here a hot minute, you know salmon is my favorite fish, so I’ve got lots of recipes to choose from! Here are more ways to enjoy it:

Crispy Broiled Salmon

Air Fryer Salmon

Pan seared salmon on a plate with a drizzle of lemon butter sauce.

Garlic Butter Salmon

Creamy Tuscan Salmon

My Tools For This Recipe

Sauté Pan – This one has high enough sides that you can follow the recipe exactly.
Foldable Instant Read Thermometer – This is my go-to. It’s quick and accurate, easy to clean, and the perfect way to get my poached salmon cooked exactly the way I like it.

Poached Salmon

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Gratitude Moment

We’re settling back into life in Florida, and enjoying having a pool again! I’m very grateful for it with how hot it has been this week.

This beautiful picture has no filter on it. I took it last night when my kids jumped in the pool right after the sun set. Somehow with our busy schedules, this is the earliest that we get the chance. I’ll take it. And with hectic days like this, that’s when I’m extra grateful for quick 15-minute recipes like this poached salmon.

Would you make fancy-looking recipes like this on weeknights when they only take 15 minutes? I’m curious if I should reserve these for your special occasions or not. Let me know in the comments below!