Learn how to make the best Poached Salmon from frozen with lemon, rosemary and capers in this easy restaurant-quality dinner recipe.
Author: Chrystal Johnson
Measuring cups and spoons
Large cast iron skillet
12ouncessalmon fillets(3-6 ounces per fillet)
1cupdry white winelike Sauvignon Blanc
¼cupextra-virgin olive oil
¼cupfresh squeezed lemon juice(about 1 lemon)
½teaspoonsea saltor kosher salt
Combine the Sauvignon Blanc, olive oil, lemon juice, lemon slices, rosemary, capers, shallots and garlic in a large skillet (I used a 12” cast iron skillet). All of these ingredients will help build complex flavors for your salmon. Add enough water so the liquid reaches a depth of about 1 ½ inches of water. You want enough liquid for the salmon to be submerged in the aromatic poaching liquid. It took about 2 cups of water in my skillet. Bring to a boil over medium high heat, then turn it down to low 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, on the bottom of the pan. Make sure the salmon is submerged. If it’s not, you’ll want to add more water. Return heat to a simmer. Be sure the liquid simmers, but doesn’t boil.
Once the salmon steaks are simmering, cover pan tightly and cook for 5-10 minutes (shorter for smaller pieces and longer for larger pieces). 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.
Remove salmon filets from the pan and serve with your favorite veggies and rice or potatoes.