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Poached Salmon With Dill Sauce Ina Garten

Poached Salmon With Dill Sauce Ina Garten recipe for salmon is simple and tasty. It’s delicious hot or cold, and it’s perfect for supper, brunch, or a picnic.

This article has a plethora of information to help you prepare the most delicious Poached Salmon With Dill Sauce supper you’ve ever had.

Why You’ll Love This Recipe:

  • Hot Or Cold: While hot poached salmon with dill sauce is delicious and served immediately away, cold poached salmon with dill sauce is a great breakfast meal or picnic option.
  • Easy to make: This Ina Garten dish is a joy to prepare! Cook for 5 to 10 minutes after seasoning the fish and preparing the poaching liquid. While the salmon is cooking, combine the sauce ingredients.
  • Taste: The Ina Garten poached salmon has a delicate flavor that pairs well with the dill sauce.

What Is Poaching?

Poaching is a cooking method that includes submerging food in a liquid, such as water, milk, or stock, and then heating it. Poaching differs from other “wet heat” cooking methods like simmering and boiling in that it employs a lower temperature (about 70–80 °C (158–176 °F)). This temperature range makes it ideal for delicate foods like eggs, poultry, fish, and fruit, which might otherwise break apart or dry out when cooked in other ways. Because it does not utilize fat to cook or flavor the food, poaching is typically regarded as a healthy cooking method.

Poached Salmon With Dill Sauce Ina Garten
Poached Salmon With Dill Sauce Ina Garten

Ingredients That You’ll Need:

These are the main ingredients needed for this Ina Garten recipe: 

  • Salmon: Use fresh salmon that has been sliced into four fillets. I recommend using salmon that hasn’t been deboned.
  • Garlic: Peel the garlic cloves and cut them into pieces.
  • Part Of A Lemon: Slice a lemon into four 1/4- to 1/2-inch slices. The dill sauce also contains fresh lemon juice.
  • Dill: Fresh dill sprigs may be found in the vegetable section of most supermarkets.
  • Sauce: To make the dill sauce, whisk together plain nonfat Greek yogurt, Dijon mustard, dill, lemon juice, garlic (Microplane), olive oil, kosher salt, and pepper. Use sour cream instead, or a combination of yogurt and sour cream if you prefer the flavor.

Can I poach salmon with the skin on?

Yes, you certainly can. I prefer to cook my fillets with the skin on them because it helps them stay together. It’s possible that the salmon will fall apart after it’s cooked and flaky.

How To make Ina Garten Poached Salmon With Dill Sauce?

  1. Salt and pepper the fish fillets.
  2. Combine the water dill sprigs, and garlic pieces in a large pan with high sides.
  3. Bring the mixture to a quick simmer over medium heat.
  4. Place the salmon fillets in the boiling liquid, skin side down, and top with a lemon slice.
  5. Using a lid, cover the skillet.
  6. Cook for 5 to 10 minutes, or until the salmon is just cooked through. Depending on the thickness of the fillets, the cooking time will vary.
  7. Remove the lemon slices and toss them out. Serve with the sauce on the side.

The dill sauce:

  1. Whisk together the yogurt, lemon juice, Dijon mustard, grated garlic, olive oil, salt, and pepper in a medium mixing bowl.

Recipe Tips

  • The exterior of the fish does not seize up and become rough when it is started in cold water and then gently heated, as it does when it is introduced to boiling water.
  • 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. 
  • Maintaining a water temperature of around 170°F prevents the fish from drying out and being overcooked.
  • Variation: Use a single huge fillet instead of multiple fillets. Cooking time should be reduced to 15 to 20 minutes.
Poached Salmon With Dill Sauce Ina Garten
Poached Salmon With Dill Sauce Ina Garten

What To Serve With Ina Garten Poached Salmon With Dill Sauce?

You can serve this Ina Garten Poached Salmon With Dill Sauce either hot or gold with a number of serving options as a side dish. Here are a few examples:

How To Store Ina Garten Poached Salmon With Dill Sauce?

In The Fridge:

Allow for thorough cooling of the Ina Garten Poached Salmon With Dill Sauce adding the Dill Sauce the Poached Salmon With Dill Sauce can be kept in the refrigerator for up to a week in an airtight container.

In The Freezer:

Before freezing leftover Ina Garten Poached Salmon With Dill Sauce, allow it to cool to room temperature. Wrap each piece of Poached Salmon With Dill Sauce in aluminum foil and place it in freezer bags. Ina Garten’s baked poached salmon with dill sauce may be frozen for up to two months.

How To Reheat Ina Garten Poached Salmon With Dill Sauce?

In the Oven:

  1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Place your leftovers on a baking sheet that has been lightly greased with Ina Garten Poached Salmon With Dill Sauce.
  3. Return the Poached Salmon With Dill Sauce to the oven for 5-7 minutes, or until thoroughly heated.

In The microwave: 

  1. Place your leftovers in Ina Garten Poached Salmon With Dill on a microwave-safe tray.
  2. Microwave uncovered for 4-5 minutes on high power, or until cooked through, your Poached Salmon With Dill.

In the Air Fryer:

  1. Place your leftovers in Ina Garten Poached Salmon With Dill on a microwave-safe tray.
  2. Microwave uncovered for 5-6 minutes on high power, or until cooked through, your Poached Salmon With Dill.

FAQ Section

Can poached salmon be made ahead of time?

Both yes and no. If you want the salmon to be served hot, do it straight away. The salmon will be dry and overdone if it is refrigerated and then reheated.
Cold poached salmon, on the other hand, is fantastic! For a quick lunch or supper, or as part of a breakfast, serve it with a salad. We like to take it on picnics in the summer.

How to tell when Poached Salmon is done?

An instant-read thermometer is the best method to detect if any fish is done. It’s time to take the salmon fillet out of the oven when the thickest section of the fillet reaches 125 to 130 degrees. As it cools, it will continue to cook a little more.

Is it better to poach salmon in the oven or on the stove?

Because it’s simpler to manage the cooking temperature, I prefer poaching fish in the oven. The temperature of the burners is not as precise as the temperature of the oven. You’ll also be less likely to overcook it if you regulate the temperature.

Poached Salmon With Dill Sauce Ina Garten
Poached Salmon With Dill Sauce Ina Garten

Try More Recipes:

Ina Garten Poached Salmon With Dill Sauce Nutrition Facts

  • Calories 640.4
  • Total Fat 25.4g
  • Saturated Fat 4g
  • Cholesterol 220.2mg
  • Sodium 228.1mg
  • Potassium 2.1mg
  • Carbohydrate 6.1g
  • Fiber 1.0g
  • Sugars 2.0g
  • Protein 80.1g
  • Vitamin A 156.5%
  • Vitamin C 25.3%
  • Calcium 11.3%
  • Iron 20.0%

Nutrition Facts Source: Source

Poached Salmon With Dill Sauce Ina Garten

Difficulty:BeginnerPrep time: 15 minutesCook time: 10 minutesRest time: minutesTotal time: 25 minutesServings:4 servingsCalories:640.4 kcal Best Season:Available

Description

Poached Salmon With Dill Sauce Ina Garten recipe for salmon is simple and tasty. It’s delicious hot or cold, and it’s perfect for supper, brunch, or a picnic.

Ingredients

  • The dill sauce:

Instructions

  1. Salt and pepper the fish fillets.
  2. Combine the water, white wine, dill sprigs, and garlic pieces in a large pan with high sides.
  3. Bring the mixture to a quick simmer over medium heat.
  4. Place the salmon fillets in the boiling liquid, skin side down, and top with a lemon slice.
  5. Using a lid, cover the skillet.
  6. Cook for 5 to 10 minutes, or until the salmon is just cooked through. Depending on the thickness of the fillets, the cooking time will vary.
  7. Remove the lemon slices and toss them out. Serve with the sauce on the side.
  8. The dill sauce:

  9. Whisk together the yogurt, lemon juice, Dijon mustard, grated garlic, olive oil, salt, and pepper in a medium mixing bowl.

Notes

  • The exterior of the fish does not seize up and become rough when it is started in cold water and then gently heated, as it does when it is introduced to boiling water.
  • 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. 
  • Maintaining a water temperature of around 170°F prevents the fish from drying out and being overcooked.
  • Variation: Use a single huge fillet instead of multiple fillets. Cooking time should be reduced to 15 to 20 minutes.
Nutrition Facts

Servings 4


Amount Per Serving
Calories 640.4
% Daily Value *
Total Fat 24.5g38%
Saturated Fat 4.0g20%
Cholesterol 220.2mg74%
Sodium 228.1mg10%
Potassium 2.1mg1%
Total Carbohydrate 6.1g3%
Dietary Fiber 1.0g4%
Sugars 2.0g
Protein 80.1g161%

Vitamin A 4.9%
Vitamin C 25.3%
Calcium 11.3%
Iron 20.0%
Vitamin D 0.0%
Vitamin E 0.2%
Magnesium 31.6%
Zinc 17.5%
Selenium 206.3%
Manganese 22.0%

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

Emmy

Wednesday 16th of November 2022

How much wine do you use when poaching the salmon?