Poached Salmon

Coastal Living
18 to 20 servings


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2 medium onions, quartered
3 celery ribs with leaves, cut into 1-inch pieces
2 carrots, cut into 1-inch pieces
6 parsley sprigs
10 black peppercorns
2 bay leaves
1 teaspoon salt
3 cups water
3 (8-ounce) bottles clam juice
2 cups dry white wine
1 (8-pound) salmon, dressed
Garnishes: Cucumber slices, lemon slices, and sprigs of fresh dill


Combine first 10 ingredients in a fish poacher.* Bring to a boil. Cover, reduce heat, and simmer 30 minutes. Cool to room temperature; strain reserving liquid. Discard solids. Return liquid to poacher.

Remove the head, tail, and fins from salmon. Wrap fish in cheesecloth; tie ends with string. Place fish in poaching liquid; add water to cover by 1 to 1 1/2 inches. Cover and bring to a simmer; simmer 20 minutes. Remove from heat, leaving fish in liquid for 15 minutes. Remove fish from liquid. Cool. Cover and refrigerate for 8 hours.

Remove cheesecloth. Remove and discard skin. Place fish on a platter, and garnish with cucumber slices, lemon slices, and fresh dill. Serve with Cucumber-Dill Sauce, Watercress Sauce, and Aïoli.

*A large oval roasting pan may be used.

Created date

November 2001