Best 8 Poached Salmon Steaks With Creamy Dill Sauce Recipes

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**Savory Poached Salmon Steaks with Creamy Dill Sauce: A Symphony of Flavors for a Delectable Meal**

Indulge in the culinary delight of poached salmon steaks, a classic dish elevated by a luscious creamy dill sauce. This carefully crafted recipe promises a moist and flaky salmon, cooked gently in a flavorful poaching liquid infused with aromatic herbs. The creamy dill sauce, a harmonious blend of tangy lemon, fresh dill, and velvety cream, complements the salmon perfectly, creating a symphony of flavors that will tantalize your taste buds. Join us on a culinary journey as we explore this delectable dish, discovering the secrets to achieving perfectly poached salmon and a luscious creamy dill sauce that will make this meal a memorable dining experience.

Here are our top 8 tried and tested recipes!

POACHED SALMON STEAKS WITH CREAMY DILL SAUCE



Poached Salmon Steaks with Creamy Dill Sauce image

You can't get much more basicthan poaching; cooking thesalmon in a packet in saltedwater with lemon and peppercorns gives you moist, healthyresults.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 12

1/2 cup fresh lemon juice (2 juiced halves reserved)
Coarse salt
1 1/2 teaspoons whole black peppercorns
4 salmon steaks (each 3/4 inch thick)
1 small fennel bulb, trimmed and sliced
1 small onion, thinly sliced
1/2 cup finely chopped fresh dill plus 8 sprigs, plus more sprigs for garnish
8 sprigs flat-leaf parsley
1/2 cup mayonnaise
1/2 cup sour cream
3/4 cup snipped fresh chives
Freshly ground pepper

Steps:

  • Bring 6 quarts water, 6 tablespoons lemon juice, lemon halves, 1 tablespoon salt, and the peppercorns to a boil in a large, wide pot. Reduce heat; let simmer.
  • Season two salmon steaks with salt. Place one-quarter each of the fennel and onion and 2 sprigs each dill and parsley on a long sheet of parchment; top with salted steaks, one-quarter each fennel and onion, and 2 sprigs each dill and parsley. Fold parchment to make a packet. Repeat process to make another packet.
  • With kitchen twine, tie one packet to a wire rack; place in pot. Cover; poach until cooked through, about 10 minutes.
  • Use tongs and a spatula to transfer rack to a rimmed baking sheet. Carefully open packet. Remove skin and any brown fat; discard. Transfer fish to a platter, discarding vegetables; cover. Cook other packet. Reserve 1 tablespoon cooking liquid.
  • Whisk mayonnaise, sour cream, 2 tablespoons lemon juice, and cooking liquid in a bowl. Stir in chopped dill and chives; season with salt and pepper. Garnish salmon with dill sprigs; serve with sauce.

COLD POACHED SALMON WITH DILL MUSTARD SAUCE



Cold Poached Salmon With Dill Mustard Sauce image

The centerpiece of a summer solstice menu created in 2005 for The Times, this dish alludes to gravlax - the Scandinavian dish of cured salmon - with the spices used to poach the salmon and the sweet mustard sauce. The cooking technique here yields the most tender flesh you may ever encounter with salmon.

Provided by Nigella Lawson

Categories     seafood, main course

Time 30m

Yield 10 to 12 servings

Number Of Ingredients 15

1 small bunch fresh dill
1 whole salmon (wild, if possible), about 6 pounds, cleaned and scaled (or substitute a center-cut section of a larger salmon)
1 tablespoon salt
2 tablespoons sugar
2 teaspoons yellow mustard seeds
1 teaspoon black peppercorns
1 onion, peeled and quartered
3 tablespoons Dijon mustard
2 tablespoons light brown sugar
1 cup sour cream
3 tablespoons white wine vinegar
3 tablespoons chopped dill
1/2 teaspoon salt, or as needed
1 generous bunch dill
2 lemons, cut into wedges

Steps:

  • To poach salmon, begin by placing the small bunch of dill inside cavity of the salmon, and put salmon in a fish poacher or a large roasting pan. (If necessary remove head to fit salmon in pan.) Cover with water, and add salt, sugar, mustard seeds, peppercorns and onion. Place over high heat, and bring to a boil. Turn salmon over, and cook 10 minutes. Turn off heat, and let salmon cool in water for about an hour.
  • To make sauce, whisk together the mustard and brown sugar in a small pitcher. Add sour cream and vinegar, and whisk until smooth. Mix in the chopped dill, and season with salt. Cover, and refrigerate until serving.
  • To serve, remove salmon from poaching liquid and lay on large sheet of parchment or waxed paper. Remove skin from top, gently peeling it away, along with fins. Carefully lift top layer of salmon in one long fillet, removing it from backbone and transferring it to a large platter.
  • Lift backbone off fish in one piece, and pick out any other visible bones. Turn fish over, and remove skin as before. Then place second fillet alongside the first on platter. Arrange leafy sprigs of dill between fillets, and drizzle sauce on top. Scatter lemon wedges around edges of plate. Pass pitcher of sauce separately.

POACHED SALMON WITH DILL SAUCE



Poached Salmon with Dill Sauce image

Known for its omega-3 fatty acids, tender salmon is treated with a creamy, classic dill sauce. Yum! -Patti Sherman, Schenectady, New York

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

2 cups water
1 cup white wine or reduced-sodium chicken broth
1 medium onion, chopped
1/4 cup chopped celery
4 salmon fillets (4 ounces each)
SAUCE:
1/4 cup reduced-fat sour cream
1/4 cup plain yogurt
2 teaspoons snipped fresh dill
1-1/2 teaspoons Dijon mustard
1/4 teaspoon salt
Dash hot pepper sauce

Steps:

  • In a large nonstick skillet, combine the water, wine, onion and celery. Bring to a boil. Reduce heat; add salmon and poach, uncovered, for 5-10 minutes or until fish is firm and flakes easily with a fork., Meanwhile, in a small bowl, combine the sauce ingredients. Serve with salmon.

Nutrition Facts : Calories 239 calories, Fat 14g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 277mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein.

OVEN-POACHED SALMON STEAKS WITH MUSTARD DILL SAUCE



Oven-Poached Salmon Steaks with Mustard Dill Sauce image

Categories     Mustard     Poach     Salmon     Dill     Gourmet

Yield Serves 12

Number Of Ingredients 11

1 1/2 cups dry white wine
1/4 cup sugar
1 teaspoon peppercorns
1 1/2 teaspoons coriander seeds
1 teaspoon mustard seeds
1 1/2 teaspoons salt
1 onion, sliced
ten 1-inch-thick salmon steaks
Mustard Dill Sauce
dill sprigs for garnish
1 lemon slice for garnish

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.

POACHED SALMON WITH LEMON DILL SAUCE



Poached Salmon with Lemon Dill Sauce image

A light poached salmon dish with an amazing, easy sauce.

Provided by Keanay

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Steak Recipes

Time 30m

Yield 8

Number Of Ingredients 13

8 (3/4-inch thick) salmon steaks
1 cup chicken broth
1 small onion, thickly sliced
4 sprigs fresh parsley
4 slices lemon
salt and ground black pepper to taste
2 tablespoons butter
2 tablespoons all-purpose flour
4 teaspoons finely chopped fresh dill
1 teaspoon white sugar
¼ teaspoon salt
2 large egg yolks, lightly beaten
2 teaspoons lemon juice

Steps:

  • Rinse salmon and pat dry.
  • Combine chicken broth, onion, parsley, lemon, salt, and pepper in a large skillet. Bring to a boil. Add salmon to the skillet in a single layer. Bring back to a boil. Reduce heat, cover, and simmer until salmon flakes easily with a fork, 5 to 10 minutes. Remove salmon from the skillet and keep warm.
  • Strain cooking liquid and reserve 2 cups.
  • Melt butter in a small saucepan over medium heat. Whisk in flour, dill, sugar, and salt. Cook until bubbling, about 1 minute. Add reserved cooking liquid. Cook, whisking constantly, until sauce begins to thicken.
  • Slowly stir 1/2 cup sauce into the egg yolks. Pour back into the saucepan. Cook, stirring constantly, until thick, 1 to 2 minutes. Do not boil. Stir in lemon juice. Spoon sauce over salmon. Serve remaining sauce alongside.

Nutrition Facts : Calories 225.5 calories, Carbohydrate 4.9 g, Cholesterol 110.8 mg, Fat 11 g, Fiber 1 g, Protein 26.2 g, SaturatedFat 3.7 g, Sodium 316.1 mg, Sugar 1.2 g

SALMON WITH CREAMY DILL SAUCE



Salmon with Creamy Dill Sauce image

There's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. The sour cream dill sauce is subtly seasoned with horseradish so that it doesn't overpower the delicate salmon flavor. -Susan Emery, Everett, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

1 salmon fillet (about 2 pounds)
1 to 1-1/2 teaspoons lemon-pepper seasoning
1 teaspoon onion salt
1 small onion, sliced and separated into rings
6 lemon slices
1/4 cup butter, cubed
DILL SAUCE:
1/3 cup sour cream
1/3 cup mayonnaise
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1 teaspoon prepared horseradish
3/4 teaspoon dill weed
1/4 teaspoon garlic salt
Pepper to taste

Steps:

  • Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.

Nutrition Facts : Calories 418 calories, Fat 33g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 643mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein.

POACHED SALMON WITH DILL SAUCE



Poached Salmon With Dill Sauce image

This recipe is from Coastal New England Summer Cooking by Sherri Eldridge. Salmon poached with white wine then combined with a creamy dill sauce. Yum. Plus each serving only has 275 calories and 7 grams of fat. Use the soy margarine to make this dairy-free.

Provided by Kree6528

Categories     Very Low Carbs

Time 27m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs fresh salmon fillets
1 1/2 cups white wine
1 teaspoon butter or 1 teaspoon soy margarine
2 teaspoons flour
1 teaspoon white pepper
1 tablespoon fresh dill
1 tablespoon lemon juice
1 pinch cayenne
1 pinch salt

Steps:

  • Cut salmon fillets into 4 portions.
  • In a large saucepan, bring white wine to a simmer. Place fillets in saucepan; cover.
  • Poach 12 minutes, or until the inner flesh has turned light pink.
  • Remove salmon with slotted spatula, cover, and place in 250 degree oven.
  • Combine hot poaching liquid in blender with remaining ingredients. Process for 1 minute. Always be careful when blending hot liquids!
  • Return to saucepan and whisk until thickened.
  • Serve poached salmon fillets with dill sauce spooned on top.

PAN-FRIED SALMON WITH CREAM-DILL SAUCE



Pan-Fried Salmon with Cream-Dill Sauce image

Salmon tastes great pan fried, and combined with this delicious creamy sauce with mustard and dill, it turns into a gourmet meal - and it's ready in 20 minutes to boot! You can use fresh or frozen salmon.

Provided by Lena

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 20m

Yield 4

Number Of Ingredients 8

4 (4 ounce) fillets salmon
salt and freshly ground black pepper to taste
1 ½ tablespoons lemon juice, divided
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill
¾ cup heavy whipping cream, or to taste

Steps:

  • Season salmon with salt and pepper and sprinkle with some of the lemon juice.
  • Heat a large skillet over medium-high heat. Melt butter and oil together in the hot skillet. Add salmon; pan-fry for 3 minutes. Flip and cook until salmon is almost cooked through, 3 to 5 minutes.
  • Sprinkle remaining lemon juice onto one side of the pan. Add mustard and dill and mix. Pour in cream, mix with a spoon, and tilt pan so sauce runs around the salmon fillets. Cook for a few minutes until sauce thickens. Season with salt. Serve salmon with sauce.

Nutrition Facts : Calories 345 calories, Carbohydrate 2.6 g, Cholesterol 127.2 mg, Fat 26.6 g, Protein 23.3 g, SaturatedFat 13.2 g, Sodium 245.6 mg, Sugar 0.2 g

Tips:

  • Choose the freshest salmon steaks you can find. Fresh salmon should have a bright pink color and a mild, briny smell. Avoid salmon that is dull in color or has a strong fishy smell.
  • Poach the salmon gently. Overcooked salmon is dry and tough, so it's important to poach it gently over low heat.
  • Use a flavorful poaching liquid. The poaching liquid is what gives the salmon its flavor, so make sure to use a flavorful liquid such as court-bouillon or white wine.
  • Make sure the poaching liquid is simmering, not boiling. Boiling water will toughen the salmon.
  • Cook the salmon until it is just cooked through. The salmon is cooked through when it flakes easily with a fork.
  • Serve the salmon immediately with your favorite sauce. Poached salmon is delicious served with a variety of sauces, such as creamy dill sauce, lemon butter sauce, or tartar sauce.

Conclusion:

Poached salmon is a healthy and delicious dish that is perfect for any occasion. It is easy to make and can be served with a variety of sauces. Whether you are new to cooking or a seasoned pro, you are sure to enjoy this classic dish.

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