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Cold Poached Salmon Recipe


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 large cloves garlic, chopped
  • ¼ cup or more of fresh chopped parsley
  • 2 heaping tablespoons fresh chopped tarragon
  • 1 tablespoon fresh chopped thyme
  • 2 lemons - one juiced, one sliced (throw the juiced one in there too for good measure)
  • about 4 cups of water - enough to cover salmon
  • heavy on salt and pepper
  • 1 large salmon fillet - cut into steaks, leaving skin on


  1. Heat olive oil in large skillet. Add onion and garlic. Cook until soft.
  2. Add remaining herbs and lemon. Cook an additional minute or so to release the flavors.
  3. Add water, salt and pepper.
  4. Bring to a boil and simmer 15 minutes or until flavors are fully infused. Reduce heat to a simmer.
  5. Immerse salmon into poaching liquid - skin side down. Do not flip during cooking - it will crumble your fish. Cook fish about 8-12 minutes depending on thickness. Remove from liquid and place on tray. Slide spatula between salmon and skin to remove.
  6. Chill for at least 3 hours before serving.
  7. Serve with fresh cucumber if desired.

Cold Poached Salmon Recipe Cold Poached Salmon Recipe Reviewed by Jarvis Mann on 10:54 AM Rating: 5

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