Easy Poached Salmon

By Ellie

4 Person

60 Minutes

266 Calories

I had never tasted salmon until a friend told me about poaching it in a low cooker. I tried it and got flaky, moist results with little fuss. I added some soy sauce for extra flavor.

Ingredients

Lemon slices and fresh dill
1 salmon fillet (3 pounds)
1 bay leaf
8 whole peppercorns
1 tsp. soy sauce
1/2 cup dry white wine
4 sprigs fresh parsley
2 celery ribs, chopped
1 medium onion, chopped
6 cups water

Method

01

In a large saucepan, combine the first 8 ingredients. Bring to a boil; reduce heat. Simmer, covered, 30 minutes. Strain, discarding vegetables and spices.
02

Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 7-qt. oval slow cooker. Pour poaching liquid into slow cooker. Carefully add salmon.
03

Cook, covered, on high 60-70 minutes or just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145℉). Using foil strips as handles, remove salmon from cooking liquid. Serve warm or cold, with lemon and dill.

Related Tags

Easy Poached Salmon

3.6

( By Ellie )

I had never tasted salmon until a friend told me about poaching it in a low cooker. I tried it and got flaky, moist results with little fuss. I added some soy sauce for extra flavor.

01 Information

Grade easy
Serving 4 servings
Calorie 266 Kcal
Prep Time 45 Mins
Cook Time 15 Mins
Total Time 60 Mins

02 Ingredients

Lemon slices and fresh dill

1 salmon fillet (3 pounds)

1 bay leaf

8 whole peppercorns

1 tsp. soy sauce

1/2 cup dry white wine

4 sprigs fresh parsley

2 celery ribs, chopped

1 medium onion, chopped

6 cups water

03 Method

Step 1

In a large saucepan, combine the first 8 ingredients. Bring to a boil; reduce heat. Simmer, covered, 30 minutes. Strain, discarding vegetables and spices.

Step 2

Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 7-qt. oval slow cooker. Pour poaching liquid into slow cooker. Carefully add salmon.

Step 3

Cook, covered, on high 60-70 minutes or just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145℉). Using foil strips as handles, remove salmon from cooking liquid. Serve warm or cold, with lemon and dill.

04 Author

Ellie

1078 Recipes

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