Poached Salmon

Recipe from Coastal Living

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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
  • Cucumber Dill Sauce
  • Watercress Sauce
  • Aïoli


  1. 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.
  2. 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.
  3. 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.
  4. *A large oval roasting pan may be used.
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