Recipes Ingredients Seafood Recipes Salmon Recipes Easy Skillet-Poached Salmon Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 6, 2020 Print Rate It Share Share Tweet Pin Email Photo: Ryan Liebe Prep Time: 10 mins Total Time: 30 mins Servings: 4 Delicious warm or at room temperature, this poached salmon only takes 30 minutes and can be made ahead so it's a hit with savvy home entertainers. Try it with Miso Aioli or Gingery Tomato-Basil Sauce. Ingredients 1 ¼ pounds skin-on salmon fillet, preferably wild Alaskan Kosher salt and freshly ground pepper 1 small leek, trimmed, halved lengthwise, cut into 3-inch pieces, and well washed 1 celery stalk, cut into 3-inch pieces 1 fresh bay leaf ½ lemon, thinly sliced into rounds, plus wedges for serving 1 tablespoon whole black peppercorns ½ cup dry white wine, such as Sauvignon Blanc Directions Generously season fish with salt and pepper. Transfer to a straight-sided skillet, saucepan, or shallow pot slightly larger than fish, skin-side down. Scatter leek, celery, bay leaf, lemon rounds, and peppercorns around fish. Add wine and enough water to submerge fish by 1 inch. Attach a deep-fry thermometer to skillet. Heat over medium until liquid reaches 150 degrees. Reduce heat to low to maintain temperature (remove skillet from heat briefly if it climbs above 150 degrees). Cook until fish turns opaque and is just cooked through, 6 to 10 minutes, depending on thickness. With a fish spatula, transfer to a plate, skin-side up. Let cool slightly; remove skin. Serve warm, room temperature, or chilled, with lemon wedges. Cook's Notes Use skin-on fillets if you can: The fat adds flavor, and laying them in the pot skin-side down prevents the pieces from sticking. Rate it Print