Poached Whole Salmon


by: Debbi

When you buy your salmon, make sure it is not too large for your fish poacher. If you get it home and it is, you will have to cut off the head and trim the tail, a pity since they are part of the drama. If you want to serve the salmon a la nage. Strain the vegetables out of the broth before using it for the salmon, and then reheat them in the poaching liquid and serve them spooned over the fish. Makes 10 main-course servings.


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serves: 10

1 cup dry white wine

1 leaf bay

5 sprigs thyme

5 quarts vegetable broth

1 whole 8- to10-pound salmon (cleaned)

2 tablespoons sea salt

Nutrition Facts
Poached Whole Salmon

Servings Per Recipe: 10

Amount per Serving

Calories: 43

  • Total Fat: 0 g
  •     Saturated Fat: 0 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 3307.2 mg
  • Total Carbs: 6.6 g
  •     Dietary Fiber: 0 g
  •     Sugars: 4.2 g
  • Protein: 0 g

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1.  In a pot, combine the wine, bay leaf, thyme, and broth. Bring to a simmer and simmer for 10 minutes. Strain through a fine-mesh strainer and let cool.

2.  Put the fish on a rack in a fish poacher and pour over the cooled broth. It should just cover the fish. If it doesn't, add water as needed. Sprinkle the salt into the broth. Place the fish poacher over 2 burners on the stove top, and turn the heat to medium.

3.  When the liquid comes to a simmer, after about 25 minutes, check the doneness of the salmon by inserting an instant-read thermometer into the back, parallel with the spine. When it reads 130°F, the salmon is done. You can also slide a knife in along the back fin (dorsal fin) to see if the flesh looks cooked: pink and opaque instead of shiny orange.

4.  Lift the rack to remove the salmon from the liquid and place the fish on a platter. Present the salmon at the table, peel off the skin, and serve.

Cooks' note:
A whole poached salmon, served cold with Tartar Sauce, Green Sauce, or Gribiche Sauce, makes a lovely buffet dish. Be sure to peel the skin off the salmon while it is still warm, or it will stick.

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