Poached Salmon with Sweet Garlic Sauce

Gluten Free/Dairy Free
Poaching or cooking food by simmering in small amount of liquid is a great method of retaining the natural and delicate flavors of food. Imagine all the deliciousness of the herbs, vegetables and wine simmering together to infuse all their flavors into the salmon. The key is to use the poaching liquid for making the sauce to top salmon, as this will definitely bring the dish to the best finish.


This was my second time to poach a salmon and it’s always been fun to do it especially the part when I pick what herbs and vegetables to use. Of course, you’re not stuck to what the recipe tells you. You can always try other vegetables like carrots or fennel and lime instead of lemon and so forth. You can also try fish such as tuna, halibut, cod or even tilapia. Imagination is no limit.


Yield: 4 Servings

Ingredients Cooking Directions
* salmon – 4 pcs.

* sesame oil

* salt and pepper

1. Wipe the salmon dry using paper towel.
2. Rub salmon with sesame oil. Then season with salt and pepper.
* water – 4 cups

* white wine – 1 cup
* salt and pepper – 2 tsp each

* lemon, sliced – 1 pc

* onion, sliced – 1 medium

* celery, julienne  – 3 stalks

* bay leaf – 1 pc

* parsley – 3 tbsp

* tarragon – 3 tbsp

* dill – 3 tbsp

* peppercorn – 1 tbsp

3. Pour the water in a deep pan. Add the wine, salt, pepper and the rest of the herbs and vegetables. Bring to a boil.
4. When poaching liquid boils, bring the heat down to simmer. Add the salmon. Simmer for 8-10 minutes.
5. Scoop salmon out of the poaching liquid and let them rest.
* poaching water – 2 cups

* olive oil – 1 tbsp

* garlic – 3 cloves minced

* brown sugar – 1 tbsp
* Worcestershire sauce – 2 tsp

6. In a sauce pan, sauté garlic in oil. Add the poaching liquid, brown sugar and season with Worcestershire sauce. Reduce to simmer until thick.
7. Strain the sauce and pour over salmon. Serve warm.

Thank you for reading, happy cooking!

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