Learn how to make the best Poached Salmon with lemon, rosemary and capers in this easy dinner recipe.
My family’s favorite fish is wild salmon. We nearly always bake it with yummy spices, but another way we enjoy it is poached with lemon, capers and rosemary.
Best of all, you can cook it directly from frozen – no need to thaw – allowing you to make dinner in as little as 15 minutes. That is such an awesome option for our busy nights!
Today I’m showing you how to make my recipe for Poached Salmon with Lemon, Rosemary and Capers. It’s an easy restaurant quality dinner you can make for your family!
Poached Salmon with Lemon, Rosemary & Capers
- 12 ounces salmon fillets - (3-6 ounces per fillet)
- 1 cup Sauvignon Blanc
- ¼ cup extra-virgin olive oil
- ¼ cup fresh squeezed lemon juice - about 1 lemon
- 1-2 lemons - sliced
- 1 tablespoon fresh rosemary - minced
- 2 tablespoons capers
- 2 tablespoons shallots - minced
- 4 cloves garlic - roughly chopped
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 2 cups filtered water
- Combine the Sauvignon Blanc, olive oil, lemon juice, lemon slices, rosemary, capers, shallots and garlic in a large pan (I used a 12” cast iron skillet).
- Add enough water so the liquid reaches a depth of about 1 ½ inches. You want to the salmon to be submerged. It took about 2 cups in my skillet.
- Bring to a boil, then reduce the heat to where it’s barely simmering.
- Rinse your salmon under cold water to remove the protective ice glaze.
- Turn off the heat and add salmon to the liquid, skin side down.
- Return heat to a simmer. Be sure the liquid simmers, but doesn’t boil.
- Once simmering, cover pan tightly and cook for 5-10 minutes (shorter for smaller pieces and longer for larger pieces or at altitude).
- Turn off the heat and let the salmon rest in the liquid for 5 minutes or until the poached salmon is completely opaque. It will take longer with larger pieces and at altitude.
- Remove the poached salmon from the pan and serve with your favorite veggies and rice.