Poached Salmon with Dill Sauce
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.
For 4 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a wide, shallow pan so the fillets lie in a single layer and cook evenly.
- 2Always start the salmon in cold poaching liquid to ensure gentle, even cooking.
- 3Check doneness at 8 minutes: the center should be translucent and flake easily with a fork.
- 4Reserve the strained poaching liquid as a light fish stock for soups or risotto.
- 5Chill the dill sauce for at least 15 minutes before serving to allow flavors to meld.
- 6Leftover poached salmon keeps refrigerated for up to 2 days; flake it over salads.
Adapt it for your goals.
Lemon-herb twist
Substitute the dill in the sauce with a mix of fresh tarragon and chives for a brighter, slightly anise-like flavor.
low fatLow-fat
Replace sour cream with plain Greek yogurt and reduce honey to a drizzle — cuts calories while keeping the sauce creamy and tangy.
spicySpicy
Add 1/2 teaspoon of prepared horseradish and a pinch of cayenne to the dill sauce for a warm, peppery kick.
dairy freeDairy-free
Swap sour cream with a thick cashew cream (soaked cashews blended with water) and use maple syrup instead of honey.
Why this is on our healthy list.
Rich in Omega-3s
Salmon is one of the best natural sources of long-chain omega-3 fatty acids, which support heart and brain health.
High-Quality Protein
Each serving provides a generous amount of complete protein to aid muscle repair and satiety.
Low in Added Sugar
With only a touch of honey, this dish keeps added sugars minimal, making it a balanced meal option.
Good Source of Vitamin D
Salmon is one of the few food sources of vitamin D, important for bone health and immune function.
Frequently asked questions
Yes, but thaw them completely in the refrigerator first and pat dry to ensure even poaching and prevent diluting the liquid.
