Poached Salmon with Dill Sauce
Elevate your dinner with this elegant yet effortless Poached Salmon with Dill Sauce, a perfect blend of delicate flavors and creamy indulgence. Succulent salmon fillets are simmered gently in an aromatic poaching liquid infused with dry white wine, fresh dill, and lemon, ensuring a tender, flaky texture. The dish is crowned with a velvety dill cream sauce made from the strained poaching liquid, butter, and a touch of lemon for a vibrant finish. Ready in just 30 minutes, this recipe is a showstopper for weeknight dinners or special occasions. Serve it with steamed vegetables or buttery potatoes for a restaurant-quality meal at home. Perfect for seafood lovers searching for a quick yet gourmet dish, this recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 4 pieces Salmon fillets, skinless
- 4 cups Water
- 1 cup Dry white wine
- 1 whole Lemon, sliced
- 4 sprigs Fresh dill sprigs
- 1 teaspoon Salt
- 1 teaspoon Black peppercorns
- 2 tablespoons Butter
- 1 tablespoon All-purpose flour
- 1 cup Heavy cream
- 2 tablespoons Fresh dill, chopped
- 1 tablespoon Fresh lemon juice
- 0.5 teaspoon Salt (for sauce)
- 0.25 teaspoon Ground white pepper
Instructions
In a large, deep skillet or saucepan, combine the water, white wine, lemon slices, fresh dill sprigs, salt, and black peppercorns.
Bring the liquid to a gentle simmer over medium heat, ensuring it does not boil.
Carefully place the salmon fillets into the simmering liquid in a single layer, making sure they are fully submerged.
Cover the skillet with a lid and poach the salmon for 8–10 minutes, or until the fish is opaque and flakes easily with a fork.
Using a slotted spatula, carefully remove the salmon from the liquid and set aside on a plate. Keep warm by covering with foil.
Strain 1 cup of the poaching liquid and set it aside for the dill sauce.
In a small saucepan, melt the butter over medium heat. Add the flour and whisk continuously to create a roux. Cook for 1 minute, but do not let it brown.
Gradually whisk in the reserved poaching liquid, ensuring there are no lumps. Cook for 2–3 minutes until the mixture thickens.
Stir in the heavy cream, chopped dill, lemon juice, salt, and white pepper. Continue to cook for another 2–3 minutes, stirring frequently, until the sauce is smooth and velvety.
Serve the poached salmon fillets on individual plates and drizzle generously with the dill sauce. Garnish with additional dill if desired.
Nutrition Facts
Calories |
2378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.5 g | 194% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 4078 mg | 177% | |
| Total Carbohydrate | 20.7 g | 8% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.2 g | ||
| Protein | 158.5 g | 317% | |
| Vitamin D | 57.1 mcg | 286% | |
| Calcium | 210 mg | 16% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 3498 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
