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Photo: Ryan Benyi; Styling: Lynn Miller Photo by: Photo: Ryan Benyi; Styling: Lynn Miller

Poached Salmon Steaks with Yogurt-Dill Sauce

All You OCTOBER 2009

  • Yield: Serves 4
  • Cook time: 12 Minutes
  • Prep time: 5 Minutes
  • Cost Per Serving:$3.27


  • 2 cups low-sodium chicken broth
  • 1 onion, sliced
  • 1 celery rib, sliced
  • 1 cup plain low-fat yogurt
  • 1 tablespoon lemon juice
  • 1/4 cup chopped fresh dill
  • Salt and pepper
  • 4 salmon steaks, 1 inch thick (about 6 oz. each)


1. In a saucepan, combine chicken broth, onion and celery. Bring to a boil and cook about 2 minutes.

2. While broth is boiling, blend yogurt, lemon juice and dill in a small bowl. Season with salt and pepper and set aside.

3. Season salmon on both sides with salt and pepper. Add to skillet with broth mixture; cover and reduce heat to a simmer. Poach until fish just starts to flake when prodded with a fork, 8 to 10 minutes.

4. Lift salmon out of broth with tongs or a slotted spoon and serve warm with a generous dollop of dill sauce.

Nutritional Information

Amount per serving
  • Calories: 258
  • Fat: 6g
  • Saturated fat: 1g
  • Protein: 39g
  • Carbohydrate: 10g
  • Fiber: 1g
  • Cholesterol: 92mg
  • Sodium: 729mg

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Poached Salmon Steaks with Yogurt-Dill Sauce Recipe