Photo by: Photo: Jennifer Davick; Styling: Lisa Powell Bailey

Poached Salmon

  • Yield: Makes 6 servings


  • 8 none garlic cloves, divided
  • 1/2 cup loosely packed fresh parsley leaves
  • 1/4 cup loosely packed fresh mint leaves
  • 1/2 teaspoon salt
  • 3 tablespoons extra virgin olive oil
  • 1/2 none bunch fresh parsley
  • 3 none lemons, sliced
  • 6 none (6-oz.) 1-inch-thick salmon fillets
  • none Garnish: lemon slices


1. Process 2 garlic cloves, 1/2 cup parsley leaves, 1/4 cup mint leaves, and 1/2 tsp. salt in a food processor until smooth, stopping to scrape down sides as needed. With processor running, pour oil through food chute in a slow, steady stream, processing until smooth.

2. Smash remaining 6 garlic cloves, using flat side of a knife.

3. Pour water to a depth of 2 1/2 inches into a large skillet over medium-high heat. Add smashed garlic, 1/2 bunch fresh parsley, and lemon slices; bring to a boil. Add salmon fillets; return liquid to a boil, reduce heat to low, and simmer 7 to 10 minutes or until fish flakes with a fork. Remove salmon from skillet; discard liquid in skillet. Serve salmon with garlic-parsley mixture. Garnish, if desired.

Nutritional Information

Amount per serving
  • Calories: 282none
  • Calories from fat: 0.0%
  • Fat: 13.4g
  • Saturated fat: 2g
  • Monounsaturated fat: 7.1g
  • Polyunsaturated fat: 3.2g
  • Protein: 37.1g
  • Carbohydrate: 0.7g
  • Fiber: 0.2g
  • Cholesterol: 97mg
  • Iron: 1.7mg
  • Sodium: 320mg
  • Calcium: 33mg

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Poached Salmon Recipe