Poached Salmon with Cucumber Sauce for 2

This is the weeknight-for-two version of a classic poached salmon. Two small salmon steaks go into a gentle, aromatic broth scented with bay, dill, peppercorns, and onion, and come out flaky, tender, and just-cooked in eight minutes.

Poaching is the forgotten technique for cooking salmon at home, and it deserves a revival. Unlike pan-searing or roasting, the water never lets the fish’s exterior hit high heat, so it stays moist through and through. It’s also the easiest way to avoid the strong fishy smell that aggressive cooking brings out.

The cool yogurt cucumber sauce makes while the fish poaches. Think of it as a quick tzatziki, spoon the chilled sauce over the still-warm fish and the temperature contrast is exactly the point. Seed the cucumber before chopping so the sauce doesn’t turn watery.

Check doneness by pulling a fork at the backbone. The flesh should flake, but the very center should still look slightly translucent. Carryover heat will finish the rest on the plate.

Chef Tips

• Don’t let the poaching liquid boil with the salmon in it; a bare simmer is what keeps the flesh silky.
• Use Greek yogurt for a thicker, more spoonable sauce.
• Strain and save the poaching liquid; it makes excellent fish stock for soups or chowders.
• Serve with boiled baby potatoes or a simple green salad.

Variations

• Swap dill for tarragon for a French-leaning profile.
• Add a teaspoon of grated horseradish to the yogurt sauce for Scandinavian heat.
• Substitute Arctic char or steelhead trout with the same method.