Poached Salmon with Dill Sauce

Name: Poached Salmon with Dill Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: american
Ingredients: 600 g salmon fillet (skinless, 4 equal portions); 4 cup water (for poaching liquid); 0.5 cup white wine (dry); 1 pcs lemon (sliced into rounds); 2 pcs bay leaf; 6 pcs black peppercorns (whole); 3 tbsp fresh dill (chopped, plus extra sprigs for garnish); 0.5 cup sour cream; 1 tsp dijon mustard; 0.5 tsp honey; 1 tbsp lemon juice (freshly squeezed); 1 pinch salt; 1 pinch black pepper (freshly ground)

RATING

4.6/5(95)

TASTE SCORE

8/10

Tender, flaky salmon fillets gently poached in a fragrant court-bouillon until perfectly cooked, then served with a cool, creamy dill sauce. This foolproof method guarantees moist, restaurant-quality salmon every time without any dry, overcooked edges. Ready in just 30 minutes.

PREP

10m

COOK

20m

SERVES

100 G

426 cal

SERVINGS

METHOD · 4 STEPS

prep
Make the dill sauce.
In a small bowl, stir together sour cream, chopped dill, dijon mustard, honey, lemon juice, salt, and black pepper until smooth. Cover and refrigerate until ready to serve.
TIPMake the sauce ahead — chilling it for at least 15 minutes deepens the flavor.
simmer · ~5 min
Build the poaching liquid.
1.Pour water and white wine into a wide saucepan.
2.Add lemon slices, bay leaves, and black peppercorns.
3.Bring to a gentle simmer over medium heat — do not boil vigorously.
TIPKeep the liquid at a bare simmer with small bubbles breaking the surface. A rolling boil will break up the salmon.
simmer · ~8 min
Poach the salmon fillets.
1.Gently lower the salmon fillets into the simmering liquid in a single layer.
2.Ensure the fillets are fully submerged. Add a splash of water if needed.
3.Poach at a bare simmer until just opaque and flaky — about 8 minutes for medium.
TIPThe salmon is done when it reaches 125-130°F internal for medium, or when it flakes easily with a fork. It will continue cooking slightly after removal.
assemble
Remove and serve.
1.Lift the fillets from the liquid with a slotted spatula and drain briefly.
2.Transfer to plates and spoon the chilled dill sauce generously over each fillet.
3.Garnish with extra dill sprigs and serve immediately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use a wide, shallow pan so the fillets lie in a single layer and cook evenly.
2
Always start the salmon in cold poaching liquid to ensure gentle, even cooking.
3
Check doneness at 8 minutes: the center should be translucent and flake easily with a fork.
4
Reserve the strained poaching liquid as a light fish stock for soups or risotto.
5
Chill the dill sauce for at least 15 minutes before serving to allow flavors to meld.
6
Leftover poached salmon keeps refrigerated for up to 2 days; flake it over salads.

RECIPE VARIATIONS