Poaching fish is one of the most useful techniques every home cook should learn. It produces tender, silky fish that’s difficult to achieve with high-heat cooking methods, and while it may sound intimidating, it’s actually very straightforward. The secret is simply controlling the temperature and allowing the fish to cook gently.

Poached salmon is elegant enough to serve warm as the centerpiece of a dinner, yet it’s equally delicious chilled for salads, sandwiches, or a classic salmon platter. It’s also the foundation for a number of other recipes, including the famous Salmon Rillette served at Le Bernardin in NYC. Here’s the recipe, Le Bernardin’s Famous Salmon Rilette Starter

Here are some other excellent seafood recipes:

Classic French Sole Meunière: Julia Child’s Favorite

Glazed Salmon with Butter and Honey

Oven-Baked Salmon Recipe-Quick and Delicious

Simple Norfolk Seafood Recipe Inspired by O’Donnell’s

Perfectly Seared Scallops: A Very Simple Recipe

Traditional Bouillabaisse-French Seafood Stew, Step by Step.

And of course, My Favorite Recipes

Professional kitchens often use large fish poachers designed for whole salmon, but there’s no need to invest in specialty equipment unless you prepare fish regularly. The simple stovetop method in this recipe produces excellent results using cookware most home cooks already own. See the pan I use below.

Once you’ve mastered this technique, you’ll discover it’s one of the easiest and most reliable ways to prepare salmon. Instead of worrying about overcooking, you’ll be rewarded with moist, delicately flavored fish every time.

Ingredients:

1-2 lb Salmon fillets, pin bones removed, if present, and skin on. Try for pieces that are thicker rather than flat.
½ cup Water
½ cup dry White Wine
1 Shallot sliced
3 springs of fresh Dill
2-3 whole Cloves
2-3 Black Peppercorns
Salt
Black Pepper

Preparation:

Lightly salt the salmon filets. Bring the water, wine, shallot, dill, cloves and black peppercorns to a simmer. Gently place the salmon, skin side down, into the pan, cover and cook on a very low simmer for 5-10 minutes depending on the thickness of the fillets.

You can check for doneness by gently pressing on the fish. If it feels soft or gives a bit, it’s not ready. It should feel firm but not hard. When in doubt, undercooking is best.

Serve with fresh lemon slices and a bit of freshly ground black pepper. You can also chill and serve later. It makes great leftovers.

This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School