Rating: 3.08 stars
305 Ratings
  • 5 star values: 48
  • 4 star values: 48
  • 3 star values: 114
  • 2 star values: 70
  • 1 star values: 25

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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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)

305 Ratings
  • 5 star values: 48
  • 4 star values: 48
  • 3 star values: 114
  • 2 star values: 70
  • 1 star values: 25
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
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.
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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!
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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