This Poached Salmon Recipe is one of the easiest ways to cook fish! I think you're going to love it! It can be served cold or warm, it cooks quickly so it's an easy weeknight meal or it's perfect for date night or a fancy brunch!
If you're looking for a wonderful family dinner, try the Tuna Noodle Casserole Recipe - it's a family favorite!
Why you'll love this recipe
✔️ This is a simple recipe, yet elegant enough for a dinner party or brunch!
✔️ Individual portioned servings.
✔️ Delicious meal and healthy dinner and the bonus... it's good for you too!
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- chicken or seafood broth
- 3-4 fresh oranges
- fresh lemon
- fresh dill
- black peppercorns
- bay leaf
- fresh salmon fillets
- optional garnishes - dill and chives
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
This is a simple dish. You'll combine the ingredients for the broth, allow it to simmer, then simply slide in the fish and allow it to poach.
- Combine the broth, orange juice, lemon juice, dill, salt, peppercorns, and bay leaf in a skillet or pan with tall sides. Bring to a boil, and reduce to a simmer for about 15 minutes, stirring occasionally to allow all of the flavors to come together.
- With a sharp knife, remove the skin for the fish or better yet, have your fishmonger remove it for you when it's purchased.
- Place salmon filets in the simmering broth in a single layer. Do not crowd the fish. The broth should come halfway up the sides of the fish.
- While the salmon cooks, spoon the sauce over the fish, cover and cook for 5 minutes, baste again and cook for an additional 5 minutes or until the flesh is firm.
- Serve warm or chilled, garnished with chopped dill & chives.
Every 5 minutes or so, I lifted the lid and spooned the sauce over the fillets. When it was done I refrigerated it and served it for dinner in the evening. The orange & lemon juice give it a light citrus flavor and poaching the fish keeps it juicy and moist.
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- Large skillet with tall sides.
- Fish spatula
Poaching salmon is a delicious way to showcase the flavor of this rich fish. It's also a healthier way to enjoy, without deep frying.
Yes, poaching the salmon fully cooks the fish!
Yes, poached salmon is best without skin.
The white stuff is coagulated albumin, it's harmless and you can eat it. However I just scrape it off, I think it's prettier that way.
If you choose to leave the skin on slide the fish in the poaching liquid skin side down.
Tips for purchasing fish
There are a couple things to remember when purchasing fish -
- purchase the fish the same day you are going to cook it.
- take a deep breath, fresh fish will not have any smell.
- the flesh should be shiny.
- when you bring fish home from the market, place it on top of a bowl full of ice (preferably crushed ice) in the refrigerator, keeping it cold will keep it fresh longer.
- if the fillets contain bones, use pliers or tweezers to remove them.
- wild salmon will be deep red in color and more flavorful than farm-raised salmon which will be orange.
Variations for poached salmon
- Substitute coconut milk for the chicken stock.
- Sliced lemon or lemon peel and garlic cloves add a nice flavor to the aromatic poaching liquid.
- No fresh dill? Use fresh parsley instead. It's not the classic flavor, but it will add freshness to the flavorful salmon!
- Add a cup of white wine to the broth. I like to use chardonnay.
Refrigerate - Store leftovers in an airtight container for one day only. I do not save fish longer than one day.
Reheat - I do not recommend reheating the fish, I'm sure you can, but I haven't been successful. It changes the texture and the fish gets rubbery.
- Baja Fish Tacos - grills in just minutes!
- Easy to make crunchy Honey Walnut Shrimp - super tasty with a sweet spicy coating!
- Seared Tuna Poke Bowl - easy and fabulous!
- How to Steam Lobster - this is easier to make than you think and so impressive!
Salmon is super rich and for that reason, I prefer a lighter meal. Serve the citrus poached salmon with:
- Serve with lemon wedges or lemon slices to squeeze over the fish.
- Topped with hollandaise sauce - the rich, creamy sauce it's the perfect combination.
- Grilled asparagus - so good!
- Steamed Brussels Sprouts are a quick and easy side.
- This cheesy potato casserole is great as well.
- Grab a bagged Caesar salad at the store - yummy and easy!
- For dessert, serve the no-bake Hershey pie - fabulous, what a meal!
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If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating!
Easy Citrus Poached Salmon Recipe
- 1 ½ cups chicken or seafood broth
- 1 cup fresh squeezed orange juice about 3 oranges
- 1 tablespoon orange zest
- ½ lemon squeezed
- 2 tablespoons fresh dill
- ½ teaspoon salt
- 1 teaspoon black peppercorns
- 1 bay leaf
- 4 salmon fillets
- tablespoon Optional garnishes 1 each chopped dill and chives
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- Combine the broth, orange juice, lemon juice, dill, salt, peppercorns and bay leaf in a skillet or pan with tall sides. Bring to a boil. Boil for 2-3 minutes, then reduce to a simmer. Simmer for about 15 minutes, stirring occasionally to allow all of the flavors to come together.
- While the broth is coming together, remove the skin for the fish or better yet, have your fish monger remove it for you when it's purchased.
- Slide the salmon into the simmering broth. The broth should come halfway up the sides of the fish. Spoon the sauce over the fish, cover and cook for 5 minutes, baste again and cook for an additional 5 minutes or until the flesh is firm.
- Serve warm or chilled, garnish with chopped dill & chives.
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I grew up in the Pacific Northwest. We lived close to the Columbia River and only about 30 miles from the Pacific Ocean. As a kid I remember fishing for steelhead and salmon in the river and when we went to the beach, digging for razor clams.
You know when you're a kid, you don't have a care in the world. You stay up as late as you want, get up whenever you choose and eat whatever you please, I miss those days! As you get older though, things change! My Dad has always said age 0-50 your body will take care of you, over 50, you need to take care of your body.
Dad would know, he was diagnosed with diabetes in 2002 at age 62. Since then I have Aunts, Uncles and even Cousins who have been diagnosed with diabetes. It is very prevalent in our family.
Dad takes medicine daily for diabetes. He's taken classes to learn more and has heeded his Doctor's advice and lost weight. (Please consult your doctor about what's best for you). Dad follows a strict regimen and eats meals and snacks at certain times daily.
My Mom supports him by fixing great meals that conform to his diabetic diet. After 57 years of marriage, they are quite the team! We have had more conversations about diabetics than I can count and they are great role models.
The time is now to make small changes that will make a big difference. Like, eat more fish....