Ingredients:

  • 6 cups Water (1.4 Litres)
  • 1 cup Dry White Wine (e.g., Sauvignon Blanc), optional
  • 1 medium Yellow Onion, quartered
  • 1 medium Carrot, roughly chopped
  • 1 stalk Celery Stalk, roughly chopped
  • 1/2 medium Lemon, sliced
  • 2 Bay Leaves
  • 4 sprigs Fresh Parsley Stems
  • 1 tsp Whole Black Peppercorns
  • 1 tsp Sea Salt (for liquid)
  • 4 Salmon Fillets (approx. 6 oz or 170g each), skin on
  • Sea Salt, to taste (for fish)
  • Freshly Ground Black Pepper, to taste (for fish)

Instructions:

  1. In a large pot, combine the water, white wine (if using), onion, carrot, celery, lemon slices, bay leaves, parsley stems, peppercorns, and 1 tsp of salt.
  2. Bring the liquid to a gentle simmer over medium heat. Once simmering, reduce the heat immediately to very low, cover, and let the mixture steep for 20 minutes to allow the flavors to meld.
  3. Carefully pour the court bouillon through a fine-mesh strainer or sieve into a clean bowl, discarding all the solids. Pour the strained liquid back into the clean pot.
  4. Pat the salmon fillets completely dry using paper towels. Season both sides lightly with salt and pepper.
  5. Return the poaching liquid to the stove over medium-low heat. Use an instant-read thermometer to monitor the temperature. The ideal poaching temperature is between 160°F and 170°F (71°C and 77°C). Do not allow the liquid to boil.
  6. Once the liquid reaches the desired temperature range, gently slide the seasoned salmon fillets into the liquid, ensuring they are mostly covered. Maintain the temperature and poach for 8 to 12 minutes, depending on the thickness.
  7. The salmon is ready when the center is opaque and flakes easily, or when the internal temperature reaches 140°F (60°C).
  8. Using a slotted spatula or fish turner, carefully remove the salmon fillets from the liquid. Allow them to rest briefly on a warm plate before serving.