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A beautifully poached piece of salmon is clean tasting and light. There's only one rule: Don't overcook.

Source: Everyday Food, June 2009
Total Time Prep Servings



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How would you rate this recipe?
  • eydiesperling
    7 APR, 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!
  • sansum8181519
    2 MAY, 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!
  • conny_grangerh
    7 APR, 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.
  • MS12268819
    29 JUL, 2014
    I would love trying salmon like this, but I'm scared it will be "fishy." Any thoughts from anyone concerned?
  • hmmachin
    25 FEB, 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.
  • Lucas Paolella
    14 JUL, 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!
  • CTelly
    16 OCT, 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.
  • joga2323
    25 SEP, 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.
  • aes74
    15 JUN, 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.
  • daousti
    13 MAY, 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!

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