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Gallery Easy Skillet-Poached Salmon Credit: Ryan Liebe Recipe Summary prep: 10 mins total: 30 mins Servings: 4
Ingredients Ingredient Checklist 1 1/4 pounds skin-on salmon fillet, preferably wild Alaskan Kosher salt and freshly ground pepper 1 small leek, trimmed, halved lengthwise, cut into 3-inch pieces, and well washed 1 celery stalk, cut into 3-inch pieces 1 fresh bay leaf 1/2 lemon, thinly sliced into rounds, plus wedges for serving 1 tablespoon whole black peppercorns 1/2 cup dry white wine, such as Sauvignon Blanc
Cook’s Notes Use skin-on fillets if you can: The fat adds flavor, and laying them in the pot skin-side down prevents the pieces from sticking.
Gallery Easy Skillet-Poached Salmon Credit: Ryan Liebe
Recipe Summary prep: 10 mins total: 30 mins Servings: 4
Gallery
Easy Skillet-Poached Salmon Credit: Ryan Liebe
Easy Skillet-Poached Salmon
Credit: Ryan Liebe
Easy Skillet-Poached Salmon
Recipe Summary prep: 10 mins total: 30 mins Servings: 4
Recipe Summary
prep: 10 mins total: 30 mins
Servings: 4
prep: 10 mins
total: 30 mins
prep:
10 mins
total:
30 mins
Servings: 4
4
Ingredients
Ingredients
- 1 1/4 pounds skin-on salmon fillet, preferably wild Alaskan Kosher salt and freshly ground pepper 1 small leek, trimmed, halved lengthwise, cut into 3-inch pieces, and well washed 1 celery stalk, cut into 3-inch pieces 1 fresh bay leaf 1/2 lemon, thinly sliced into rounds, plus wedges for serving 1 tablespoon whole black peppercorns 1/2 cup dry white wine, such as Sauvignon Blanc
Directions
Generously season fish with salt and pepper. Transfer to a straight-sided skillet, saucepan, or shallow pot slightly larger than fish, skin-side down. Scatter leek, celery, bay leaf, lemon rounds, and peppercorns around fish. Add wine and enough water to submerge fish by 1 inch. Attach a deep-fry thermometer to skillet.
Heat over medium until liquid reaches 150 degrees. Reduce heat to low to maintain temperature (remove skillet from heat briefly if it climbs above 150 degrees). Cook until fish turns opaque and is just cooked through, 6 to 10 minutes, depending on thickness. With a fish spatula, transfer to a plate, skin-side up. Let cool slightly; remove skin. Serve warm, room temperature, or chilled, with lemon wedges.
Cook’s Notes Use skin-on fillets if you can: The fat adds flavor, and laying them in the pot skin-side down prevents the pieces from sticking.
Cook’s Notes
Use skin-on fillets if you can: The fat adds flavor, and laying them in the pot skin-side down prevents the pieces from sticking.
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All Reviews for Easy Skillet-Poached Salmon
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All Reviews for Easy Skillet-Poached Salmon
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
