Best 5 Oven Poached Salmon Recipes

OVEN-POACHED SALMON STEAKS WITH MUSTARD DILL SAUCE

Steps:

• In a saucepan combine the wine, 1 1/2 cups water, the sugar, the peppercorns, the coriander seeds, the mustard seeds, the salt, and the onion, simmer the mixture for 15 minutes, and let cool to room temperature. Halve the salmon steaks with sharp knife, discarding as many bones as possible, and re-form the steaks. Arrange the steaks in 2 buttered shallow baking pans, ladle the wine mixture around them, and poach the steaks, covered with a buttered piece of foil, on the upper and lower racks of a preheated 375°F. oven, switching the positions of the pans after 15 minutes, for 30 minutes. Let the steaks cool, venting the foil, and chill them in the poaching liquid, covered, for at least 6 hours or overnight.
• Separate the salmon steaks into halves, brush them with some of the poaching liquid, and arrange them on a platter. Garnish the salmon with dill sprigs and the lemon slice and serve it with the sauce.

OVEN-POACHED SALMON

Steps:

• Preheat oven to 350 degrees.
• Split salmon lengthwise, and lay one half on a sheet of heavy-duty aluminum foil. Split the spring onions lengthwise. Place the onions, tarragon and parsley on the salmon. Top with other half of the fish.
• Slice lemon thinly and lay slices over top of salmon. Dot with butter. Sprinkle with white wine. Wrap foil loosely around the salmon, sealing the package tightly by folding over several times; this prevents steam from escaping.
• Place salmon packet on a cookie sheet and bake 30 minutes. Remove from oven and set aside to cool, but do not open packet until ready to serve or to use.

OVEN POACHED SALMON WITH DILL SAUCE

Steps:

• Remove skin if using fillets.
• Cut fish into serving size pieces.
• Season with seasoning salt and arrange in single layer in greased, shallow baking dish.
• Pour wine over and cover with aluminum foil.
• Bake at 450 for 10 min/inch of thickness or until opaque.
• Remove from oven and drain cooking liquid into small saucepan.
• Stir in remaining ingredients and heat until just warmed through.
• Spoon over fish and serve immediately.

OVEN POACHED SALMON A LA PAIGE WITH DILL, VIDALIA ONION AND CUCUMBER RELISH

Steps:

• Preheat oven to 400 degrees F.
• Rub the bottom of a shallow baking dish with cold butter. Arrange salmon in dish. Season the fish with salt and pepper. Add broth and a few sprigs of dill to the pan. Roast the fish 12 to 15 minutes.
• Combine sugar, salt and vinegar in the bottom of a medium bowl. Add chopped onions, chopped cucumber and radishes. Sprinkle in 3 tablespoons chopped dill and toss the mixture to coat in vinegar, sugar and salt.
• Remove fish from the oven. Spoon pan juices over fish and carefully transfer to individual plates or platter. Top fish with relish and serve.

OVEN POACHED SALMON

Steps:

• Preheat oven to 400 degrees F. Using a grater or microplane, zest the lemon and save it, then juice the lemon. In a large, rimmed baking sheet, carefully mix the first four ingredients, then dip both sides of the salmon thoroughly in the mixed liquid. Place the side of salmon, that previously had the skin attached to it, face down in the baking sheet. Add remaining seasonings, salt, zest and herbs. Bake salmon for about 8-10 minutes. Check for doneness, according to your preferences. Remove the baking sheet carefully and avoid spilling the hot liquid. Portion and serve.