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Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 25 mins Servings: 4 poached salmon

Ingredients Ingredient Checklist 2 carrots, cut into 1-inch pieces 1 celery stalk, cut into 1-inch pieces 1 small onion, peeled and halved 1/2 lemon, thinly sliced Coarse salt 4 skinless salmon fillets (6 ounces each and about 1 inch thick)

Gallery Read the full recipe after the video.

Recipe Summary prep: 10 mins total: 25 mins Servings: 4 poached salmon

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 10 mins total: 25 mins Servings: 4

Recipe Summary

prep: 10 mins total: 25 mins

Servings: 4

prep: 10 mins

total: 25 mins

prep:

10 mins

total:

25 mins

Servings: 4

4

poached salmon

poached salmon

Ingredients

Ingredients

  • 2 carrots, cut into 1-inch pieces 1 celery stalk, cut into 1-inch pieces 1 small onion, peeled and halved 1/2 lemon, thinly sliced Coarse salt 4 skinless salmon fillets (6 ounces each and about 1 inch thick)

Directions

In a large, deep, straight-sided skillet or heavy pot, combine carrots, celery, onion, lemon, 1 1/2 teaspoons salt, and 6 cups water. Bring to a boil; reduce to a simmer, cover, and cook 8 minutes.

Season salmon with salt and gently lower into simmering liquid (liquid should just cover fish). Reduce to a very gentle simmer. Cover and cook until salmon is opaque throughout, about 5 minutes (longer for thicker fillets). Using a wide slotted spatula, remove salmon from liquid.

Reviews (11)

 Add Rating & Review     308 Ratings   5 star values:        51    4 star values:        48    3 star values:        114    2 star values:        70    1 star values:        25

Load More Reviews

Reviews (11)

Add Rating & Review     308 Ratings   5 star values:        51    4 star values:        48    3 star values:        114    2 star values:        70    1 star values:        25

Add Rating & Review

308 Ratings 5 star values: 51 4 star values: 48 3 star values: 114 2 star values: 70 1 star values: 25

308 Ratings 5 star values: 51 4 star values: 48 3 star values: 114 2 star values: 70 1 star values: 25

308 Ratings 5 star values: 51 4 star values: 48 3 star values: 114 2 star values: 70 1 star values: 25

  • 5 star values: 51 4 star values: 48 3 star values: 114 2 star values: 70 1 star values: 25

    Martha Stewart Member     Rating: 5 stars       04/07/2018   This is easy, delicious and elegant! I didn't have celery, so used dried celery leaves instead and added a glugg of white wine and some thickly chopped leeks as well. Served on top of lightly dressed greens, along with a baguette, it was a perfect lunch. PS - save the poaching liquid and freeze for a fish stock for homemade chowders and soup!  

Martha Stewart Member     Rating: 5 stars       05/02/2017   I made this just as it was written. No changes. It came out perfect. I am not a fish eater. I have found the perfect mildest salmon is very light pink and has white colored lines (fat?) between the flesh. As stated above. DO NOT OVERCOOK. Thank you Martha Stewart!  

Martha Stewart Member     Rating: Unrated       04/07/2017   My mother used to poach a w[filtered] salmon, with the skin on, very similarly and now I do the same. A wonderful way to serve this is to put the veggies through the blender until very smooth, season to taste with salt, paprika, pinch of nutmeg, and serve as a sauce with the salmon - delicious and doesn't waste the lovely veggies.  

Martha Stewart Member     Rating: Unrated       07/29/2014   I would love trying salmon like this, but I'm scared it will be "fishy." Any thoughts from anyone concerned?  

Martha Stewart Member     Rating: 5 stars       02/25/2014   i bought salmon that had the skin still on and i left it on, peeling it carefully off after plating. it was so easy and delicious. i think i'll use the method a lot from now on, and maybe tweak it a bit, using asian flavours to make the poaching liquid (shallot, ginger, garlic, kaffir lime leaf) or a scandinavian touch with a big sprig of fesh dill, with the thick stalk, popped in when i add the fish.  

Martha Stewart Member     Rating: 5 stars       07/14/2013   What a great recipe! The celery is an excellent addition that negates the need for the salt (for people looking for less sodium in their diet.) Add a little extra to the initial boiling process and serve as pictured. I seasoned with Saltless Lemon Pepper. Tastes great!  

Martha Stewart Member     Rating: Unrated       10/16/2012   First time poaching salmon & it turned out great. I added a cup of white wine to the broth, used a large shallot instead of onion & added fresh ground pepper to fish & broth, a little garlic powder, onion powder & parsley to the broth.  

Martha Stewart Member     Rating: Unrated       09/25/2010   Delicious and so easy! I followed the directions exactly and the salmon wasn't tough. I just put the fire on the lowest it would go and took it out at exactly 5 minutes. It had a nice flavor as well.  

Martha Stewart Member     Rating: Unrated       06/15/2010   We had this the other night and it was really delicious. Even my kids ate quite a bit of it. The trick is to not over cook it. I set the timer and took the fish out exactly at five minutes.  

Martha Stewart Member     Rating: Unrated       05/13/2010   OK, the trick here is to put the salmon when you put the other ingrediants bring over to a boil. When the liquid starts boiling, take the skillet off the burner and let the salmon cook for 5 to 8 minutes. It comes out nice and soft!  

Martha Stewart Member     Rating: Unrated       05/11/2010   I tried this recipe but the salmon came out "tough". I am thinking I need to cook it for a shorter time. It was delicous otherwise. Romona, Publisher, kitchencarts360.com

    Martha Stewart Member

    Rating: 5 stars 04/07/2018

This is easy, delicious and elegant! I didn’t have celery, so used dried celery leaves instead and added a glugg of white wine and some thickly chopped leeks as well. Served on top of lightly dressed greens, along with a baguette, it was a perfect lunch. PS - save the poaching liquid and freeze for a fish stock for homemade chowders and soup!

Rating: 5 stars

Rating: 5 stars 05/02/2017

I made this just as it was written. No changes. It came out perfect. I am not a fish eater. I have found the perfect mildest salmon is very light pink and has white colored lines (fat?) between the flesh. As stated above. DO NOT OVERCOOK. Thank you Martha Stewart!

Rating: Unrated 04/07/2017

My mother used to poach a w[filtered] salmon, with the skin on, very similarly and now I do the same. A wonderful way to serve this is to put the veggies through the blender until very smooth, season to taste with salt, paprika, pinch of nutmeg, and serve as a sauce with the salmon - delicious and doesn’t waste the lovely veggies.

Rating: Unrated

Rating: Unrated 07/29/2014

I would love trying salmon like this, but I’m scared it will be “fishy.” Any thoughts from anyone concerned?

Rating: 5 stars 02/25/2014

i bought salmon that had the skin still on and i left it on, peeling it carefully off after plating. it was so easy and delicious. i think i’ll use the method a lot from now on, and maybe tweak it a bit, using asian flavours to make the poaching liquid (shallot, ginger, garlic, kaffir lime leaf) or a scandinavian touch with a big sprig of fesh dill, with the thick stalk, popped in when i add the fish.

Rating: 5 stars 07/14/2013

What a great recipe! The celery is an excellent addition that negates the need for the salt (for people looking for less sodium in their diet.) Add a little extra to the initial boiling process and serve as pictured. I seasoned with Saltless Lemon Pepper. Tastes great!

Rating: Unrated 10/16/2012

First time poaching salmon & it turned out great. I added a cup of white wine to the broth, used a large shallot instead of onion & added fresh ground pepper to fish & broth, a little garlic powder, onion powder & parsley to the broth.

Rating: Unrated 09/25/2010

Delicious and so easy! I followed the directions exactly and the salmon wasn’t tough. I just put the fire on the lowest it would go and took it out at exactly 5 minutes. It had a nice flavor as well.

Rating: Unrated 06/15/2010

We had this the other night and it was really delicious. Even my kids ate quite a bit of it. The trick is to not over cook it. I set the timer and took the fish out exactly at five minutes.

Rating: Unrated 05/13/2010

OK, the trick here is to put the salmon when you put the other ingrediants bring over to a boil. When the liquid starts boiling, take the skillet off the burner and let the salmon cook for 5 to 8 minutes. It comes out nice and soft!

Rating: Unrated 05/11/2010

I tried this recipe but the salmon came out “tough”. I am thinking I need to cook it for a shorter time. It was delicous otherwise. Romona, Publisher, kitchencarts360.com

All Reviews for Simple Poached Salmon

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Simple Poached Salmon

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest