The BEST poached salmon always turns out tender! For a healthy meal, serve it with your favourite sides!
INGREDIENT
– 4 salmon filets about 1.5 to 2 lbs total– Sea salt and black pepper– 1 tsp onion powder– ½ tsp paprika– 1/2 cup dry white wine– 1/2 cup water– 3 cloves garlic minced– 1 tsp dried parsley– 1 lemon cut into wedge
INSTRUCTIONS
After unpackaging, place salmon on a cutting board or large plate. Take off excess moisture with paper towels. Spice salmon with sea salt, onion powder, black pepper, and paprika.
Step 1
Heat water, wine, and chopped garlic in a large skillet on high until boiling. Note: I cook all four fillets in a 12-inch skillet for even cooking. Though small, the liquid is enough.
Step 2
After the water boils, carefully place salmon fillets skin-side down in the skillet. To simmer salmon, cover the skillet and reduce heat to medium or medium-low.
Step 3
Cook salmon for 5–10 minutes (145 degrees F for tender, fully cooked). Thick salmon fillets take 8-10 minutes, thin ones 5 minutes
Step 4
To check fish internal temperatures, insert a meat thermometer into the thickest part of each fillet. Correct cooking time for salmon depends on its temperature, thickness, and preferred method.
Step 5
Serve the salmon fillets on separate plates after removing the skillet from heat.