Lightly Poached Salmon with Dill Yogurt

January 20, 2013

lightly poached salmonPoaching is one of my favourite methods of cooking salmon. It keeps the fish moist while infusing it with flavor. Feel free to improvise when it comes to your poaching liquid. Most herbs will work. White wine is always a good option, although water will do the trick as well. Make sure to salt the water so that it tastes like the ocean. And most importantly: Don’t overcook. The fish needs only a few minutes of poaching.

I served salmon, rocket tossed in lemon juice, and a dill yogurt. Enjoy!

Serves 2


• 2 slices of salmon fillet (about 200g each)
• small handfull of baby rocket (arugula)
• 1-2 tablespoons lemon juice
• drizzle of olive oil

Poaching liquid

• a pan filled with water (or half white wine)
• a few lemon slices
• a small handful of fresh dill
• a good pinch of salt

Dill Yogurt

• 1/2 cup yogurt
• small handful of fresh dill, chopped

Mix together the rocket and lemon juice and set aside.
Bring the poaching liquid to a simmer.
Add the salmon to the liquid and cook for 4 minutes, making sure the water doesn’t boil.
Gently remove the fish from the water and season it with salt.
Serve with the rocket, dill yogurt and a drizzle of olive oil.

lightly poached salmon

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{ 3 comments… read them below or add one }

Karista January 21, 2013 at 3:38 pm

So lovely and so delicious. Another meal I’d devour. I too love poaching salmon but rarely cook it this way. Thanks for the reminder! Bryan, as always, I’m a huge fan. 🙂


Bryan January 22, 2013 at 5:34 pm

Thanks for feedbacking! 🙂


afracooking January 23, 2013 at 7:57 pm

I just realized: I have never poached salmon. I have poached all sorts of other fish, meats and even fruite. But salmon? And I love salmon! Crazy – must give it a try!


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