Nobody will believe that this recipe only takes 20 minutes to make! This Poached Salmon with Cucumber Dill Sauce recipe is sure to become regular with your family. It’s casual enough to serve on a busy weeknight. It’s also impressive enough to serve to guests or on a special occasion.
When poached, salmon is tastes clean and light. The creamy cucumber sauce and the brightness of the dill really compliment the dish.
Poaching simply means that you will be cooking the salmon in liquid. I include aromatics such as onion, shallot, garlic, and dill with white wine which the salmon will develop flavor from. It’s a quick and easy way to develop amazing flavors!
Start by making the cucumber dill sauce. Place all of the ingredients in a bowl and mix well to combine.
Next, add the wine, water, shallot, garlic, dill, and parsley to a large saucepan (with a fitted lid). Bring the liquid to a simmer over medium heat. Cover and cook the salmon for 5-10 minutes, depending on the thickness of your fish.
The internal temperature needs to reach 145 degrees. At this point, the salmon should be tender and flaky.
Using a fish spatula, remove salmon from the pan. Discard remaining liquid and herbs. Serve this delicious salmon warm or at room temperature with Dill Cucumber Sauce. This recipe can be served as is, with a salad, or with a side of your favorite low-carb veggies.
Cucumber Dill Sauce
Prepare Dill Cucumber Sauce
- Place all sauce ingredients into a small bowl and mix together until smooth and evenly mixed. Season to taste with salt and pepper. Store sauce in the refrigerator until you are ready to serve.
Poach The Salmon
- In a large saucepan (with a fitted lid), add the wine, water, shallot, garlic, dill and parsley. Bring liquid to a simmer over medium heat.
- Place salmon fillets in the pan, skin side down. Season fish with salt and pepper.
- Cover and cook salmon for 5-10 minutes, depending on the thickness of your fish, until internal temperature reaches 145 degrees and salmon is tender and flaky.
- Using a fish spatula, remove salmon from the pan and discard remaining liquid and herbs. Serve salmon warm or at room temperature with Dill Cucumber Sauce.