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Ina Garten Poached Salmon

In 15 minutes, you can have this easy and delicious Ina Garten, Poached Salmon, on your plate. It’s deceptively elegant, making it ideal for solo dining or last-minute entertaining.

This post has a range of information to help you make the most delicious Poached Salmon meal you’ve ever had.

Why You’ll Love This Recipe:

  • Ina Garten Poached salmon is one of the simplest and quickest ways to prepare and cook fish. Other varieties of fish can be poached using this procedure; pollack, halibut, or cod can be substituted for comparable results.
  • Ina Garten Poached salmon is a quick and easy method to make a delectable dinner. Many different varieties of fish can also be poached for a quick and easy meal.
  • This Ina Garten recipe produces a juicy, tender, and tasty fish fillet. Salmon should be flaky and supple when poached.
  • This Ina Garten recipe is beneficial for you and delivers additional omega-3s and lean protein because it is naturally low carb, keto-friendly, and gluten-free.

What Is Poached Salmon?

A piece of fish that has been slowly simmered in liquid and aromatics is referred to as “poached salmon.” As the salmon cooks, it absorbs the flavors of garlic, herbs, lemon, wine, and onion, resulting in a delicate, soft, moist, and delectable seafood meal. It’s ready to eat, tastes fancy enough to serve to guests, and it’s quick enough for a hectic weekday!

Ina Garten Poached Salmon
Ina Garten Poached Salmon

Ingredients That You’ll Need:

  • Salmon: Salmon fillets are high in omega-3 fatty acids and lean protein, making them both healthful and tasty. Poaching salmon is one of my favorite ways to prepare fish because it makes it so delicate and juicy.
  • Water: The simplest and most practical liquid for poaching fish.
  • White Vinegar: To add a touch of acidity to the poaching liquid.
  • Honey: To counteract the acidity, a touch of sweetness is added.
  • Salt: A few tablespoons of salt add flavor to the poaching liquid (and fish).
  • Dill: Dill is a fantastic addition to this poached salmon because of its crisp, almost citrus-like flavor.
  • Peppercorns: The poaching liquid is spiced with whole peppercorns.
  • Bay Leaf: is a herb used to flavor food. Another little component that brings this meal together. The bay leaf gives the poaching liquid a freshness and lightness that you don’t want to miss.
  • Lemon: To conclude the meal, garnish with lemon wedges or slices.

How To Know When Salmon Is Done?

Salmon that has been poached cooks in a flash.

  • Individual fillets can be cooked in as little as 3 minutes, while a bigger fillet would take 15 minutes.
  • An instant-read thermometer, such as this one, is the best method to tell if salmon is done cooking.
  • I can’t suggest this thermometer enough as an improvement (it’s dead accurate and fast, so there’s no need to guess).
  • At 145 degrees F, salmon is considered cooked. I take mine out at 135 and let it rest. As time passes, the temperature will continue to climb.
  • When in doubt, double-check ahead of time. Poached salmon that has been overcooked may taste dry.
Ina Garten Poached Salmon
Ina Garten Poached Salmon

How To make Ina Garten Poached Salmon?

  1. Fill a saute pan with enough water to cover the salmon approximately 1/4 of the way up and wide enough to keep it in a single layer without overlapping the fillets. 
  2. Combine the vinegar, honey, and salt in a mixing bowl. To mix the ingredients, whisk them together.
  3. Carefully place the salmon fillets in a single layer in the pan. Add more water until they are barely submerged.
  4. Over the top, scatter the dill, peppercorns, and bay leaf.
  5. Over medium-high heat, bring the water to a moderate boil. Simmer the salmon, increasing the heat as necessary to keep it at a constant simmer rather than a fast boil. Cook for 2 minutes.
  6. Using an instant-read thermometer, check the temperature of the fish. It should be between 135 and 140 degrees Fahrenheit, but no higher (fish is considered cooked at 145 degrees F, but the temperature will continue to rise as it rests). 
  7. Cook for a further 1 to 2 minutes if necessary. If you overcook the salmon, it will become dry.
  8. Gently take the poached salmon from the water with a broad spatula and lay it on a platter (discard the poaching liquid).
  9. Cover and set aside for 4 minutes to allow flavors to meld. Serve immediately, topped with more chopped dill, cracked black pepper, and a squeeze of lemon, if preferred.

Recipe Tips

  • Make careful to keep the temperature at a low simmer rather than a raging boil. Reduce the heat to medium-low if necessary.
  • I prefer to keep king salmon in the freezer for frying and grilling. However, king salmon can also be poached.
  • I recommend beginning with the lowest temperature possible. If your poaching liquid is struggling to achieve even 140o F / 60o C, gradually increase the heat setting till it reaches around 170-180o F / 76-82o C.
  • If I’m in a hurry, I’ll up the heat to medium to expedite the procedure. I don’t multitask when I’m cooking on medium heat. I keep an eye on the salmon and keep measuring the temperature until it reaches 145o F / 63o C, at which time I remove it from the poaching liquid.
  • While I like fresh dill, if you’re in a pinch, fresh parsley or basil would suffice.
Ina Garten Poached Salmon
Ina Garten Poached Salmon

What To Serve With Ina Garten Poached Salmon?

As a complement meal, you may serve this Ina Garten Poached Salmon with a variety of serving alternatives. Here are a few:

How To Store Ina Garten Poached Salmon?

In The Fridge:

Allow for thorough cooling of the Ina Garten Poached Salmon before adding the meat. The brine can be kept in the refrigerator for up to a week in an airtight container.

In The Freezer:

You are unable to freeze. The texture and flavor of this Ina Garten Poached Salmon will deteriorate as a result of its time in the freezer.

How To Reheat Ina Garten Poached Salmon?

In the Oven:

Cover any leftovers with plastic wrap. Reheat the Ina Garten Poached Salmon in a 350°F preheated oven for 4 to 6 minutes. The meal should be reheated to 165°F before serving.

In The microwave: 

Reheat each piece of your Poached Salmon in the microwave. Microwave on high for 2 minutes, or low for 2 minutes.

In the Air Fryer:

Cover the leftover Ina Garten Poached Salmon with foil and reheat in the air fryer for 4 minutes at 350°F. Remove the foil and continue to cook for an additional 2 minutes, or until well heated. The foil protected Ina Garten’s poached salmon from drying out.

FAQ Section

Is Poached Salmon Healthy?

Poaching salmon is not only one of the simplest but also one of the healthiest methods to prepare it. Salmon is quite healthy (however there are some forms of salmon that are healthier for you and others that you should avoid or consume in moderation).

What Fish Can Be Poached?

Salmon is the most frequent fish to poach, although trout, halibut, and sole are other wonderful options. And then there’s arctic char.

What Kind of Pan To Poach Salmon In?

Use a deep pan with a lid that is large enough to contain the fish filets while yet allowing for water to cover them. Allow the amount of fish to decide the size of the pan, and if you need to poach additional salmon, do it in batches. You’ll achieve the best results if you maintain the fish in a single layer in the pan. Again, because so little work is necessary, this isn’t a major issue.

Ina Garten Poached Salmon
Ina Garten Poached Salmon

Try More Recipes:

Ina Garten Green Beans Almondine Nutrition Facts

  • Calories 270
  • Total Fat 26g
  • Saturated Fat 1.8g
  • Cholesterol 82.9mg
  • Sodium 92.2mg
  • Total Carbohydrate 4.2g
  • Dietary Fiber 0.3g
  • Sugars 2.3g
  • Protein 31.0g
  • Vitamin A 2.2%
  • Vitamin C3.1%
  • Calcium 8.7%
  • Iron 8%

Nutrition Facts Source: Source

Ina Garten Poached Salmon

Difficulty:BeginnerPrep time: 5 minutesCook time: 10 minutesRest time: minutesTotal time: 15 minutesServings:4 servingsCalories:270 kcal Best Season:Available

Description

In 15 minutes, you can have this easy and delicious Ina Garten, Poached Salmon, on your plate. It’s deceptively elegant, making it ideal for solo dining or last-minute entertaining.

Ingredients

Instructions

  1. Fill a saute pan with enough water to cover the salmon approximately 1/4 of the way up and wide enough to keep it in a single layer without overlapping the fillets. 
  2. Combine the vinegar, honey, and salt in a mixing bowl. To mix the ingredients, whisk them together.
  3. Carefully place the salmon fillets in a single layer in the pan. Add more water until they are barely submerged.
  4. Over the top, scatter the dill, peppercorns, and bay leaf.
  5. Over medium-high heat, bring the water to a moderate boil. Simmer the salmon, increasing the heat as necessary to keep it at a constant simmer rather than a fast boil. Cook for 2 minutes.
  6. Using an instant-read thermometer, check the temperature of the fish. It should be between 135 and 140 degrees Fahrenheit, but no higher (fish is considered cooked at 145 degrees F, but the temperature will continue to rise as it rests). 
  7. Cook for a further 1 to 2 minutes if necessary. If you overcook the salmon, it will become dry.
  8. Gently take the poached salmon from the water with a broad spatula and lay it on a platter (discard the poaching liquid).
  9. Cover and set aside for 4 minutes to allow flavors to meld. Serve immediately, topped with more chopped dill, cracked black pepper, and a squeeze of lemon, if preferred.

Notes

  • Make careful to keep the temperature at a low simmer rather than a raging boil. Reduce the heat to medium-low if necessary.
  • I prefer to keep king salmon in the freezer for frying and grilling. However, king salmon can also be poached.
  • I recommend beginning with the lowest temperature possible. If your poaching liquid is struggling to achieve even 140o F / 60o C, gradually increase the heat setting till it reaches around 170-180o F / 76-82o C.
  • If I’m in a hurry, I’ll up the heat to medium to expedite the procedure. I don’t multitask when I’m cooking on medium heat. I keep an eye on the salmon and keep measuring the temperature until it reaches 145o F / 63o C, at which time I remove it from the poaching liquid.
  • While I like fresh dill, if you’re in a pinch, fresh parsley or basil would suffice.
Keywords:Ina Garten Poached Salmon
Nutrition Facts

Servings 4


Amount Per Serving
Calories 270
% Daily Value *
Total Fat 9.8g16%
Saturated Fat 1.8g9%
Cholesterol 82.9mg28%
Sodium 92.2mg4%
Potassium 7mg1%
Total Carbohydrate 4.2g2%
Dietary Fiber 0.3g2%
Sugars 2.3g
Protein 31.0g62%

Vitamin A 2.2%
Vitamin C 61%
Calcium 8.7%
Iron 8.0%
Vitamin E 0.2%
Phosphorus 35%
Magnesium 14%
Zinc 8.6%
Selenium 78%
Copper 20.1%
Manganese 14.7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.