Poached Whole Salmon Recipe

Poached Whole Salmon picture


Cooking Time45 MinDifficulty LevelEasy
Health IndexHealthyServings6
MethodMain Ingredient
Interest Group


 Fish poaching liquid2 Cup (32 tbs) (stock, adjust quantity as needed)
 Whole salmon4 Pound, with head on, gutted, gills removed, cleaned and scaled (1 whole)
 Cold water2 Quart
 Cucumber slices/Fresh dill8 (for garnish)
 Onion1 (for garnish)
 Fish head bones and tails1 Quart
 Parsley stalks3 (for garnish)
 Peppercorns6 (for garnish)

Nutrition Facts

Serving size

Calories 544 Calories from Fat 151

% Daily Value*

Total Fat 17 g25.8%

Saturated Fat 1.9 g9.3%

Trans Fat 0 g

Cholesterol 158 mg52.7%

Sodium 337.8 mg14.1%

Total Carbohydrates 3 g0.8%

Dietary Fiber 0.45 g1.8%

Sugars 1.1 g

Protein 92 g183.4%

Vitamin A 8.3% Vitamin C 4.6%

Calcium 5.8% Iron 47.7%

*Based on a 2000 Calorie diet


1 In the bottom of a fish poacher or another large pan, pour the fish-poaching stock.
2 Place the salmon on its belly in the rack of the fish poacher.
3 turn the tail under to fit, if the fish is too long,
4 If you have to remove the head of the salmon to fit the fish in a poacher, place the head on the rack so that it can be reassembled with the fish's body after poaching.
4 Add enough water to the stock to cover at least 3/4 of the fish.
5 Place a damp kitchen towel over the salmon to keep it from sticking to the cover.
6 Place the pan over 2 burners and bring the water up to 180°F, do not boil.
7 Cook, covered, for 15 to 20 minutes, or 12 minutes per inch of thickness.
8 Allow to cool in the stock.

9 Carefully lift the rack with the salmon on it out of the stock.
10 Gently move to a platter, placing it belly side down.
11 If you had to remove the head, position it now appropriately.
12 Scrape off the top skin of the salmon.
13 Slide the back fins off with a knife.
14 Scrape off and discard the dark part (mostly fat) from the top center.
15 Garnish with sliced cucumbers or dill.
16 Serve warm or chill, covering with plastic wrap.