Poached Salmon with Cucumber Dill Yogurt Sauce
In short: Salmon fillets gently poached in a fragrant lemon and herb broth, then served warm or cold with a cool cucumber and dill yogurt sauce. It takes about 32 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 22 min
- Total
- 32 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Poaching is the gentlest way to cook salmon, and it gives a silky texture that baking rarely matches. The fish sits in a seasoned broth that never boils, so the flesh stays tender and moist. This version is easy to serve warm for dinner, or cold the next day on bread or a salad. A cucumber and dill yogurt sauce adds freshness and needs no cooking.
Instructions
- Combine the water, wine, lemon slices, onion, parsley stems, peppercorns, bay leaf and salt in a wide, deep skillet. Bring to a boil, then lower the heat and simmer for 10 minutes to build flavor.
- Meanwhile, mix the yogurt, cucumber, dill, lemon juice, garlic and salt in a bowl. Taste, adjust the seasoning and chill until needed.
- Reduce the broth to a bare simmer with only a few small bubbles. Slide in the salmon so the liquid just covers the fillets, adding hot water if needed.
- Cover the pan and poach for 8 to 10 minutes. The fish is ready when it turns opaque, flakes easily and reads 63°C (145°F) at the thickest part. Do not let the liquid boil, or the salmon turns tough.
- Lift the fillets out with a wide spatula and drain them for a moment. Serve warm, or cool completely and chill for up to 2 days.
- Spoon the cucumber dill sauce over the salmon and serve with boiled potatoes, rice or a green salad.
Tips
- Strain the poaching liquid and freeze it in ice cube trays to flavor fish soups or rice later.
- No wine? Use extra water and add 2 tablespoons of white wine vinegar or lemon juice to the broth.
Questions and answers
Can I serve poached salmon cold?
Yes. Let it cool for 15 minutes, then chill it covered for up to 2 days. Serve it cold with the sauce, on salads or in sandwiches.
How do I know poached salmon is done?
The flesh turns from translucent to opaque pink, flakes easily and reaches 63°C (145°F). Thick fillets take closer to 10 minutes.
What can I use instead of dill?
Fresh chives, parsley or mint all work in the sauce. Dried dill is stronger, so use 2 teaspoons in place of 2 tablespoons fresh.
How long does it take to make Poached Salmon with Cucumber Dill Yogurt Sauce?
About 32 min in total: 10 min of preparation and 22 min of cooking.
How many calories are in Poached Salmon with Cucumber Dill Yogurt Sauce?
About 380 kcal per serving, with 37 g of protein, 5 g of carbohydrates and 23 g of fat. These values are estimates.
Nutrition per serving
| Calories | 380 kcal |
|---|---|
| Protein | 37 g |
| Carbohydrates | 5 g |
| Fat | 23 g |
| Fiber | 0 g |
| Sugar | 4 g |
| Sodium | 380 mg |
Estimated values, calculated from the ingredients.
