Tested till perfect Poached Salmon with Dill Mayonnaise

Poached Salmon with Dill Mayonnaise

Poach, v., to cook food (usually egg, chicken or fish) by submerging it in liquid that is simmering or just below the boiling point.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2008

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 cup 1cupdry white wine
  • 1 1oniononions, sliced
  • 2 2stalks celery, sliced
  • 5 springs 5springsfresh parsley
  • 5 sprigs 5sprigsfresh dill
  • 1/2 1/2lemonlemons, thinly sliced
  • 2 tsp 2tspblack peppercornblack peppercorns
  • 1 tsp 1tspsalt
  • 4 4salmon filletsalmon fillets, (about 4-6 oz/175 g each)

Dill Mayonnaise:

  • 1/2 cup 1/2cupmayonnaise
  • 2 tbsp 2tbspminced fresh dill
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
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In shallow Dutch oven large enough to hold fish in single layer, bring 6 cups (1.5 L) water, wine, onion, celery, parsley, dill, lemon, pepper and salt to boil. Reduce heat to medium; simmer for 20 minutes.

Add salmon; cover and poach at bare simmer for 7 to 9 minutes or until fish flakes easily when tested. With skimmer or slotted spatula, transfer fish to platter; keep warm. Strain liquid through sieve, reserving 2 tbsp (25 mL).

Dill Mayonnaise: In bowl, whisk mayonnaise, dill, salt, pepper and 1 tbsp (15 mL) of the reserved poaching liquid, adding remaining 1 tbsp (15 mL) poaching liquid if desired. Serve with salmon.

Additional information : How-tos
Keep liquid at gentle simmer (160 to 180°F/71 to 82°C). With higher heat, the agitation of the bubbles can damage delicate foods.

Be sure not to boil poaching liquid; cooking in it may overcook food, drying it out.

Strain and save the court bouillon to use as a tasty base for soup or in other dishes.

Nutritional Information Per serving: about

cal 509 pro 34g total fat 40g sat. fat 7g
carb 1g fibre 0g chol 111mg sodium 390mg

% RDI:

calcium 2 iron 6 vit A 5 vit C 8
folate 17
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