Pan Poached Lemon Salmon

Pan poached lemon salmon is so tender and flavorful but most of all easy enough to fix for a busy weeknight. A little broth and lots of aromatics makes this a recipe you would find at a fancy restaurant.

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This recipe is “shallow poached” which means you don’t submerge your salmon in liquid while it’s cooking. Rest the salmon on a bed of aromatics and citrus with a small amount of liquid. The salmon soaks up all the flavor and gently cooks.

Pan poached lemon salmon is excellent served warm or room temperature. A perfect recipe to serve at a dinner party because it’s stunning and will impress all of your guests.

One of the best parts of this recipe is using the same pan you poached the salmon in to make the sauce. You keep all the pan goodness giving, the salmon a serious flavor boost.

I served this with Greek potatoes and steamed broccoli.

When I have leftover salmon, I will use it in this salad.

Pan Poached Salmon with Lemon Caper Gremolata

Poached salmon in a wine and herb broth with a caper lemon gremolota.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Main Course

Servings 4 servings

Ingredients

  

• 2 lemons
• 2 tbsp fresh parsely-minced
• 2 fresh tarragon sprigs
• 1 large shallot-sliced
• 1/2 cup dry white wine
• 1/2 cup water
• 2 pound salmon portions-skinless1-1/2" thick
• 2 tbsp capers-drained
• 2 tbsp olive oil
• 1 tbsp honey
• salt and pepper

Instructions

 

• Slice 1-1/2 lemons into 1/4" slices and cut the other half into wedges. Place the lemon slices into a 12" skillet. Top with 1 tablespoon of parsley, shallot and tarragon. Add wine and water. Cut salmon into 4 portions, lay skin side down on top of herbs.
• Over high heat bring liquid to simmer. Reduce heat to low, cover and cook until center of salmon is translucent and registers 125' for about 20 minutes.
• Take pan off the heat. Remove salmon, lemon and herbs and set aside on a plate tented with aluminum foil.
• Put the pan back on the burner over high heat and cook until the liquid reduces to 2 tablespoons about 4-5 minutes. Strain liquid through a mesh strainer into a bowl. Whisk in rest of parsley, capers, oil and honey. Season with salt and pepper to taste.
• Season salmon with salt and pepper. Transfer only salmon to plates or platter and garnish with sauce and lemon wedges.

Keyword caper gremolota, pan poached, salmon