The Overlooked Cooking Technique You Ought To Try On Salmon

While eggs might be your first thought when making poached dishes, poaching can also result in mouthwatering seafood dishes. Salmon is no exception. This method is backed by Executive Chef Kory Foltz of Florida's Sunseeker Resort, who believes that poaching is an underutilized cooking method worth trying with salmon. He explains, "Some people hear the word poach and they shy away from it but it's a great technique. Poaching gently cooks the fish making it incredibly moist and tender without the risk of drying out. It's also a great healthier way to infuse flavor."

If you're looking to cook perfectly poached eggs you'll only need water and perhaps a bit of vinegar to help the egg set and hold together better. Unlike eggs, poaching salmon is best done with broth and even better with white cooking wine — which will set you up for culinary success. While poaching eggs typically requires a whole pot of water, you'll need no more than ½ to 1 cup of broth or water with bouillon to cook a few salmon filets. That's because poaching salmon does not require the fish to be submerged in liquid. In fact, it's better not to since you'll be poaching the fish with a lidded pan and want to avoid any liquid overflow.

Poaching is a smart way to cook salmon, as the filet becomes packed with moisture and flavor. Even better, it's a very forgiving cooking method, so long as you season it enough upfront. The goal is to make sure you've added enough flavor to your seafood poaching broth because that's where your filets are going to get their taste. Gather your ingredients: salmon filets, wine, bouillon or broth, lemon, dill, salt, garlic, and pepper (though of course you can change up those flavorings to your liking).

After deboning your filets, if necessary, season the filets before placing them on a pan at low to medium heat. Add in ½ a cup of broth and ½ a cup of white cooking wine. Follow with the dill, garlic, and lemon slices. Bring the heat to medium-high to achieve a boil, then reduce to a simmer. The salmon should be good to go within 6 to 10 minutes, depending on how thick the cuts of fish are. 

If you have a meat thermometer handy, you can let the salmon reach an internal temperature of 130 degrees Fahrenheit before removing it from the heat. Serve with a sprig of fresh dill and a squeeze of lemon juice. If you'd like to reduce your salt intake, replace the bouillon or chicken broth with low sodium broth or water. For added creaminess and a boost of greens, add a dash of cream and generous handful of spinach to the poaching liquid.