- Oily fish
- Poached salmon
You've hooked a prizewinning catch with this one! Supper for four in just 20 minutes – fresh salmon fillets topped with creamy cucumber and fresh dill sauce. And it's oh-so-good for you.
168 people made this
- For the salmon
- 225ml (8 fl oz) dry white wine or low-sodium chicken stock
- 350ml (12 fl oz) water
- 2 spring onions, sliced
- 8 black peppercorns
- 4 salmon fillets, 115g (4oz) each
- For the sauce
- 175ml (6 fl oz) virtually-fat-free fromage frais
- 1/4 cucumber, peeled and diced
- 2 tbsp snipped fresh dill
- 1 tbsp fresh lemon juice
- pepper to taste
- sprigs of fresh dill to garnish
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Combine the wine and water in a large nonstick frying pan and stir in the spring onions and peppercorns. Place the salmon in the pan in a single layer. Bring just to the boil over high heat. Reduce the heat to medium-low, cover and simmer for 6 minutes or until the fish flakes when tested with a fork.
- Meanwhile, stir together the fromage frais, cucumber, dill, lemon juice and pepper in a medium bowl to make a sauce. Refrigerate if not serving immediately.
- Carefully transfer the salmon fillets with a fish slice to a large platter. Garnish with fresh dill sprigs. Serve hot or chilled, with the sauce.
Some more ideas
*Do you like your salmon hot or cold? This recipe works either way. To serve cold, squeeze lemon juice over the poached fillets, cover with cling film and chill for at least 2 hours or overnight. Make the cucumber and dill sauce just before it's time to serve. *Serve the salmon hot with steamed jasmine rice tossed with toasted almonds, or cold on a bed of salad greens. Accompany with French or green beans tossed with a little vinaigrette and slices of Galia or Charentais melon.
*Although the fat in salmon is of the heart-friendly type, the fish is still high in calories. By poaching it instead of sautéing, you bypass the fat calories from the oil. *Despite being very light, virtually-fat-free fromage frais makes a rich and creamy sauce for the salmon.
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
This was really nice, I'm trying to train my husband to like fish and this was a sure step in the right direction. It was missing a certain something though I felt...-02 Sep 2009
I cooked the salmon in a foil parcel, in the oven, 20 minutes at 180’ to keep more flavour in. In the sauce I used quark, instead of fromage frais, as I had it to hand from another recipe, and I blended the cucumber, dill and quark till it was smooth. It had a very good flavour. Served with mash and purple sprouting broccoli.-09 Apr 2018
Poached Whole Salmon With Cucumber Dill Sauce
1 fresh whole salmon (4 to 5 lb. size), head removed
8 cups water
4 cups dry white wine
2 cups sliced onion
4 celery stalks, sliced
4 carrots, sliced
1 lemon, thinly sliced
2 tablespoons whole black peppercorns
2 tablespoons chopped fresh dill
2 teaspoons dry dill weed
1 tablespoon salt
1 bay leaf
2 whole cloves
1 small cucumber, peeled, seeded and finely chopped
1 cup sour cream
2 tablespoons brown sugar
2 tablespoons white vinegar
1 tablespoon prepared mustard
2 teaspoons dill weed
1/2 teaspoon salt
4 salmon steaks
1 lemon, juiced
2 tablespoons water
1 cup sour cream
2 teaspoons dried dill weed
4 ounces cucumbers, diced
1/4 cup green onions, minced
Preheat oven to 350 degrees F.
Rinse salmon fillets under cold running water and place them in a large baking pan.
Sprinkle the lemon juice and water over the salmon and place in the center of the over. Bake until done - when the fish turns opaque and flakes easily with a fork - about 20 minutes.
Meanwhile, mix ingredients for sauce in a small bowl. Serve fish fillets hot with the sauce on the side.
Recipe: Cold Poached Salmon with Cucumber-Dill Sauce
This make-ahead recipe is easy to prepare thanks to the microwave, although it can also be done in a pot on the stove-top. Just make sure to gently poach it in a simmering bath of liquid, not a hard boil, so the salmon stays intact. Perfect cool meal for those blast furnace Texas summer days. Salmon cooked this way also makes a nice topping for a Summer Nicoise Salad.)
- 4 (4-6 oz. each) center-cut salmon fillets
- Poaching Liquid:
- 1 cup clam juice or water
- ½ cup dry white wine
- 1 small onion, sliced
- 2 sprigs fresh parsley
- 2 sprigs fresh dill
- 5 peppercorns
- 4 lemon slices
- Cucumber/Dill Sauce:
- 1 cup sour cream
- ⅓ cup seeded and very finely chopped or grated cucumber
- 2 tablespoons finely minced onion
- 1 teaspoon garlic salt
- 1 tablespoon chopped fresh dill
- In a microwave-safe dish, combine the ingredients for the poaching liquid. Mix well. Cover and microwave on high until mixture boils. Remove from microwave and carefully place fish in the poaching liquid. Let sit for 8-10 minutes. (Timing will vary depending on thickness of fish.)
- Carefully remove one piece and check for doneness (fish should flake easily with a fork). If not done, place back in the liquid and microwave for a minute or two more. Remove salmon from liquid, let cool, then cover and refrigerate until ready to serve. (This can be done earlier in the day or the day before.)
- To make the Cucumber/Dill Sauce: combine the sour cream, cucumber, minced onion, garlic salt, and chopped fresh dill. Taste and adjust seasonings to your liking. Cover and chill until cold, at least 1 hour.
- Let salmon sit at room temperature for a few minutes before serving. For a nice presentation, place the fish on a lettuce leaf and garnish with fresh dill. Serve with lemon wedges and Cucumber/Dill Sauce on the side. Makes 4 servings.
Poached Salmon with Cucumber Dill Sauce
- Author: (By Lee Clayton Roper)
- Yield: 6 to 8 servings 1 x
- Category: Fish, make ahead
- Diet: Gluten Free
Pretty Poached Salmon with a flavorful Cucumber-Dill Sauce – the perfect make ahead, spring entrée for a luncheon or dinner party.
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/2 cup loosely packed fresh dill fronds (around 1 2/3-ounce package), chopped
1/4 cup chopped fresh chives
Fresh ground pepper, to taste
1 (3-pound) salmon fillet (see Variation)
1/2 large yellow onion, thinly sliced
1/2 teaspoon black peppercorns
Cucumber Dill Sauce
- Peel, seed and grate the cucumbers. Place in a dish cloth, roll up and squeeze/ring out as much moisture as possible. Set aside.
- In a medium mixing bowl, whisk together the mayonnaise, sour cream, mustard and lemon juice. Stir in chopped dill and chives. Remove grated cucumber from cloth and stir into mayonnaise mixture, along with the salt and pepper.
- Cover and refrigerate for at least 30 minutes.
- Preheat oven to 350 degrees.
- Cut a piece of cheesecloth large enough to wrap the salmon completely. Line a glass baking dish large enough to hold the salmon in one layer with the cheesecloth. Lay salmon fillet(s) on cheesecloth.
- Spread lemon slices over top of salmon. Top with sliced onions. Scatter peppercorns over the top. Place bay leaves evenly on top. Fold over cheesecloth to cover completely and tuck in sides. Pour wine over the top. Bake for 30 to 40 minutes, or until an instant read thermometer inserted in the thickest part of the fillet reaches around 125 to 130 degrees.
- Using two large flat spatulas, carefully remove fish from pan and place on a cutting board to cool. Once cool, wrap in plastic wrap and refrigerate.
- When ready to serve, remove cheesecloth, bay leaves, onions and peppercorns. Carefully remove lemon slices and set aside. With a damp paper towel, gently wipe off any white residue on top of salmon. (It’s coagulated protein and it’s fine to eat, it just doesn’t look pretty!) Using two large flat spatulas, move salmon to a serving platter.
- Wipe any white residue off of lemon slices arrange decoratively on top of cooked salmon (see photo). Garnish with fresh dill. Place cucumber sauce in a bowl and serve on the side.
Variation: Instead of one large fillet, substitute 6 to 8 individual fillets. Reduce cooking time to 15 to 20 minutes.
Make ahead: Cucumber sauce can be made up to 2 days ahead, covered and refrigerated. Salmon can be poached up to 24 hours ahead, covered and refrigerated – but it’s best served within 12 hours of poaching.
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Step-by-Step Guide to Prepare Homemade Summer Salmon
Summer Salmon. Salmon shines in the summer—whether it's charred on the grill, smoked and draped over salads, or shaped into burger patties and stuffed between bread. Salmon is one of Summer's most versatile foods. Sandwiches, dinner meals, spread on crackers, or grilled.
Download Summer salmon stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. About that slow-roasted salmon: It is, hands down, the most foolproof way of achieving tender, perfectly-cooked fish we have ever come up. Salmon makes the perfect meal: easy to prepare and healthy.
Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, summer salmon. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Salmon shines in the summer—whether it's charred on the grill, smoked and draped over salads, or shaped into burger patties and stuffed between bread. Salmon is one of Summer's most versatile foods. Sandwiches, dinner meals, spread on crackers, or grilled.
Summer Salmon is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. Summer Salmon is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have summer salmon using 9 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Summer Salmon:
Summer Salmon Recipes are Hard to Beat. Salmon, which comes into season beginning the summer months, is a great warm-weather dinner option. Because of its fast cooking time. Featuring Pineapple Sweet Chili Salmon, Tropical Rum Punch and Avocado And Tomato Salad.
Steps to make Summer Salmon:
- I had my sous chef chop about 1 1/2 Tbsp of dill and stir it into some Greek yogurt. We added horseradish and black pepper to taste..
- I picked the majority of the remaining dill and sliced the tomatoes into large chunks, removing the core..
- The butter was heated gently until browned. The dill fronds went in the pan and sizzled briefly, followed by tomatoes. Heat was removed..
- I hit the tomatoes with a little salt and a touch of good balsamic, then set the pan aside..
- To sear the salmon, I brought my trusty cast iron griddle to nearly smoking before adding a pour of olive oil. The prepped and lightly-salted salmon fillets were placed skin-side down in the pan to sear the skin crisp, then gently released with a fish spatula, flipped to brown the opposite side, and set aside to rest..
- To plate, I spooned a mound of tomatoes into a bowl and placed the salmon fillet on top. I poured a little juice from the tomato pan over the salmon and added some dollops of dill yogurt. I tried to make it look pretty, but, well… It tasted good..
Citrus-marinated salmon, grilled glazed sweet and spicy salmon or salmon poké are just a few excellent salmon recipes that are simply perfect for summer. This salmon is packed with flavor, full of nutritious ingredients, it's easy to make and clean up is a I love cooking with ingredients that are in season and we all know this summer everyone will be. A sweet-tart blackberry sauce adorns crispy skinned salmon filets in this easy dish by Leah Koenig, who developed it for our One Ingredient, Many Ways series. Salmon with Garlic Lemon Butter Sauce. Recipe: Poached Salmon with Dill and Butter Sauce.
So that’s going to wrap it up for this special food summer salmon recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
Smoked or Poached Salmon Mousse with Dill Sauce
- Course: Appetizer
- Skill Level: Intermediate
- Add to favorites
- Servings : about 6 cups
- Prep Time : 20m
- Cook Time : 8:00 h
- Ready In : 8:20 h
- Butter or mayonnaise, for greasing mold
- 1 envelope unflavored gelatin
- 1/4 cup cold water and 1/2 cup boiling water, for gelatin
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- 1 tablespoon grated onion
- 2 drops hot sauce
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 2 cups poached or smoked salmon, flaked into small pieces
- 1 cup whipped cream
- Lemon slices
- 1 bunch parsley, washed and dried
- Special equipment: fish mold
To make the dill sauce, combine all the ingredients in a medium bowl. Cover with plastic wrap and chill for at least 1 hour.
When ready to serve, unmold the mousse onto a large plate. Take the lemon slices and create a “tail” on the back of the fish. Surround the mousse with parsley. Serve the dill sauce in a glass bowl next to the salmon mousse.
We all know that we need to eat more heart healthy salmon, and this easy pan poached salmon with creamy cucumber dill sauce is the perfect way to tempt more salmon into your family’s diet.
This poached salmon recipe served with a simple dill sauce is one of our family favorites. Atlantic salmon, cucumbers, lemon, Greek yogurt – what’s not to love about these healthy ingredients!
Serve this salmon recipe with fresh tomato slices and brown rice with bits of feta cheese.
Healthy and Delicious Salmon Gently Pan Poached with Lemon and Dill
- 4 salmon filets
- 1 tablespoon olive oil
- 1 medium lemon
- salt & pepper
- 1/2 teaspoon dried dill
- 1 small cucumber, peeled and chopped into small pieces
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt, plain
- 1/4 teaspoon salt
- 1 teaspoon dried dill
- 1 teaspoon Dijon mustard
- 2 teaspoons lemon juice
- 1/4 teaspoon garlic powder
- 1/2 teaspoon sugar
To make the Dill Sauce: Blend everything with the exception of cucumber. Once the sauce is blended, stir in the cucumber. Cover and refrigerate for about 30 minutes. Spoon over cooked fish.
Lightly sprinkle a little lemon, salt, pepper and dried dill on top of each piece of salmon. Heat oil in a large frying pan. Add salmon filets to the pan skin side down.
Pour 1/2 cup of water in the skillet along with 3 slices of lemon cut into small pieces.
Bring to a light simmer: cover and reduce heat slightly.
Cook for 10-14 minutes depending on thickness of fish.
Pan frying and then poaching salmon is one of our favorite ways to cook this delicious fish. Add some pieces of lemon to flavor and sprinkle with dill.
Dill Tip: It is super-easy to grown fresh dill in your yard or in a patio container. It is fun to grown your own fresh herbs and this is one you definitely want to try!
You can use fresh or frozen salmon for this recipe, both work fine and sometimes you can get great deals on frozen fish at your local grocery store. If you do find a great deal, buy extra and stock up. The USDA says that frozen foods can be kept indefinitely if stored correctly. Always make sure your fish is sealed in an airtight package and kept frozen until ready to use.
- ½ cup plain yogurt
- ¼ cup Dijon mustard
- 1 tablespoon honey
- ¼ cup fresh lemon juice
- 3 tablespoons chopped fresh dill
- 1 pound salmon
- 1 cup white wine
- ½ cup water
- ¼ cup chopped shallots
In a small bowl, blend the plain yogurt, Dijon mustard, honey, lemon juice, and dill. Cover, and refrigerate until serving.
In a medium saucepan over medium heat, place the salmon in the white wine and water. Adjust the amount of water as necessary to just cover the fish. Sprinkle with shallots. Cover the saucepan, and cook 10 to 12 minutes, until salmon is easily flaked with a fork. Drain, and serve with the yogurt sauce.
Poached Salmon w Cucumber Dill Sauce Recipe
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- 2 cucumbers
- 1 teaspoon kosher salt
- 2 whole lemons plus4 tbs fresh lemon juice
- 1/2 cup low fat sour cream
- 1 tbs dill
- pinch cayenne
- white pepper to taste
- 1/2 teaspoon seafood seasoning
- 4 salmon filets
- 2 cucumbersshopping list
- 1 teaspoon kosher saltshopping list
- 2 whole lemons plus4 tbs fresh lemon juiceshopping list
- 1/2 cup low fat sour creamshopping list
- 1 tbs dillshopping list
- pinch cayenneshopping list to taste shopping list
- 1/2 teaspoon seafood seasoningshopping list
- 4 salmon filets shopping list
How to make it
- Poached Salmon With Cucumber Dill Sauce
- This recipe serves: 4
- Preparation time: 20 minutes
- Cooking time: 5 minutes
- For the cucumber dill sauce:
- 1 cucumber, peeled, halved and seeded
- 1/2 teaspoon kosher salt
- 4 tablespoons fresh lemon juice
- 1/2 cup low-fat sour cream
- 1 tablespoon dill
- pinch cayenne pepper
- white pepper to taste
- For the salmon:
- juice of 2 lemons
- 1/2 teaspoon salt
- 1/2 teaspoon seafood seasoning
- 4 salmon fillets, about 4 or 5 ounces each
- 1 cucumber, peeled, halved and seeded
- Cooking Instructions
- For the cucumber dill sauce:
- 1. Purée the cucumber with the salt in a blender or food processor.
- 2. Place the cucumber purée in a bowl and stir in the remaining ingredients.
- For the salmon:
- 1. Place the lemon juice, salt, seasoning, and about 3 cups of water in a 10" pan. Add the salmon fillets and more water to cover the salmon if necessary.
- 2. Turn the heat to medium and bring the liquid to a simmer. Remove the fillets when they are just opaque, about 2 to 3 minutes depending on thickness. Place the fillets in the refrigerator to cool.
- 3. Thinly slice the cucumber and divide the slices between 4 plates. Place each chilled salmon fillet on top of the sliced cucumbers. Drizzle the sauce on the salmon and around the plate.
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This is new to me, sounds very good. I'm going to give it a try sometime soon. Thanks for the recipe.