Ingredients:

  • 4 cups water
  • 1 cup dry white wine (e.g., Sauvignon Blanc)
  • 1 small onion or shallots, roughly chopped
  • 1 whole fresh lemon, halved
  • 4 sprigs fresh dill
  • 1 teaspoon whole black peppercorns
  • 2 bay leaves
  • 1 tablespoon kosher salt (for liquid)
  • 4 salmon fillets (approx. 6 oz each)
  • Kosher salt, to taste (for fish)
  • Black pepper, to taste (for fish)

Instructions:

  1. Combine the water, wine, chopped onion, lemon halves, dill sprigs, peppercorns, bay leaves, and 1 tablespoon of salt into your wide cooking pan.
  2. Bring the mixture slowly to a rolling simmer over medium-high heat. Immediately reduce the heat to low and let the liquid steep for 5 minutes to fully infuse the flavors (creating the court bouillon).
  3. If desired for a cleaner look, strain the liquid and return the clear broth to the pan. Otherwise, simply remove and discard the larger aromatics (lemon halves, bay leaves).
  4. Pat the salmon fillets completely dry with paper towels. Season both sides lightly with salt and pepper.
  5. Check the poaching liquid temperature, ensuring it is between 170°F and 180°F (77°C and 82°C). Gently place the seasoned salmon fillets into the warm liquid, ensuring they are fully submerged.
  6. Adjust the heat to maintain the gentle poaching temperature. Do not allow the liquid to boil.
  7. Poach for 8 to 12 minutes, or until the internal temperature reaches 145°F (63°C) in the thickest part.
  8. Using a fish spatula, carefully lift the salmon out of the liquid. Plate immediately and garnish with fresh dill and a squeeze of reserved lemon.