Fillet of Salmon Poached in Lemon & Wine

Poaching is the most forgiving way to cook salmon, and this stripped-down recipe proves you don’t need much to make it shine. Four ingredients: lemon juice, dry white wine, salmon fillets, and fresh parsley. That’s it. The acid in the lemon and wine gently firms the fish while keeping the interior silky and moist.

Bring the poaching liquid to a simmer first, then lower the heat before adding the fillets. You want gentle bubbles, not a rolling boil. A hard boil will toughen the outside before the center cooks through. Five to eight minutes is the window, and pressing the thickest part with a fork tells you everything. When it flakes apart with no resistance, pull it out immediately.

Serving it straight from the skillet while it’s still steaming lets the parsley hit with full herbaceous punch against the warm, citrus-bright fish.

Kitchen Tips

• Use a skillet wide enough to hold all four fillets in a single layer without crowding
• Skin-on fillets hold together better during poaching; peel the skin off after cooking if you prefer
• A dry white wine like Sauvignon Blanc or Pinot Grigio works best here. Avoid oaky Chardonnay
• Save the poaching liquid. Reduce it by half for a quick pan sauce with a pat of butter stirred in

Variations

• Add sliced shallots and a bay leaf to the poaching liquid for deeper flavor
• Swap parsley for fresh dill or chives for a Scandinavian feel
• Serve chilled over mixed greens with a drizzle of the reduced poaching liquid as dressing