Best 5 Poached Salmon With Corn And White Wine Butter Sauce Recipes

Indulge in a culinary masterpiece with our poached salmon recipe, a symphony of flavors that will tantalize your taste buds. Perfectly cooked salmon fillets are gently poached in a flavorful court-bouillon, infusing them with a delicate and succulent texture. Accompanied by a medley of fresh corn kernels and a luscious white wine butter sauce, this dish promises a harmonious balance of flavors.

Alongside the poached salmon, we present a collection of delectable recipes to complete your meal. Enjoy a refreshing and tangy cucumber salad, a vibrant and crunchy coleslaw, or a creamy and flavorful avocado puree. For a satisfying side dish, try our roasted baby potatoes, crispy and golden brown, or indulge in a delightful medley of sautéed vegetables, bursting with natural goodness. Each recipe is meticulously crafted to complement the poached salmon, offering a harmonious culinary experience.

Here are our top 5 tried and tested recipes!

EASY POACHED SALMON

Easy Poached Salmon image

In 46 years of marriage, we had never tasted salmon until a friend told me about poaching it in a low cooker. I tried it and got flaky, moist results with little fuss. I added some soy sauce for extra flavor. - Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories Dinner

Time 1h45m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

6 cups water
1 medium onion, chopped
2 celery ribs, chopped
4 sprigs fresh parsley
1/2 cup dry white wine
1 tablespoon soy sauce
8 whole peppercorns
1 bay leaf
1 salmon fillet (3 pounds)
Lemon slices and fresh dill

Steps:

In a large saucepan, combine the first 8 ingredients. Bring to a boil; reduce heat. Simmer, covered, 30 minutes. Strain, discarding vegetables and spices., Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 7-qt. oval slow cooker. Pour poaching liquid into slow cooker. Carefully add salmon., Cook, covered, on high 60-70 minutes or just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°). Using foil strips as handles, remove salmon from cooking liquid. Serve warm or cold, with lemon and dill.

Nutrition Facts : Calories 266 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 97mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

POACHED SALMON

Poached Salmon image

Poached salmon is delicate, moist, and cooks in minutes. Perfect for dinner parties and fast weeknight dinners.

Provided by Erin Clarke / Well Plated

Categories Main Course

Time 15m

Number Of Ingredients 9

Ingredients

2 tablespoons white vinegar
1 tablespoon honey
2 teaspoons kosher salt
4 (6-ounce) center cut salmon fillets (skin on)
water
12 sprigs fresh dill (plus additional chopped dill for serving)
6 whole peppercorns
1 bay leaf
Cracked black pepper (lemon wedges (for serving))

Steps:

Fill a saute pan wide enough to hold the salmon in a single layer without overlapping the fillets and tall enough to cover the salmon with water about 1/4 of the way to the top. Add the vinegar, honey, and salt. Whisk to combine.
Carefully lower the salmon fillets into the pan in a single layer. Add more water so that they are just barely covered.
Scatter the dill, peppercorns, and bay leaf over the top.
Bring the water to a gentle boil over medium-high heat. Simmer the salmon, adjusting the heat as needed so that you maintain a steady simmer but not a rapid boil. Let cook 2 minutes.
Check the temperature of the salmon using an instant read thermometer. It should be around 135 to 140 degrees F, no more (fish is considered cooked at 145 degrees F, but the temperature will continue to rise as it rests). If needed, cook it 1 to 2 minutes more. DO NOT overcook or your salmon will be dry.
With a wide spatula, gently lift the poached salmon out of the water and place it on a plate (discard the poaching liquid). Cover and let rest 4 minutes. Enjoy hot, sprinkled with additional chopped dill, cracked black pepper, and a squeeze of lemon as desired.

Nutrition Facts : ServingSize 1 (of 4), Calories 260 kcal, Carbohydrate 4 g, Protein 34 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 94 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 8 g

POACHED SALMON II

Poached Salmon II image

This dish is simple, moist and delicious. You may substitute lemon juice for the wine and omit the garlic if you wish.

Provided by lor

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

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

½ cup dry white wine
½ cup water
2 pounds salmon fillets, cut into 4 pieces
2 tablespoons butter, softened
1 ½ teaspoons dried parsley
1 ½ teaspoons chopped garlic
salt and pepper to taste

Steps:

Heat wine and water over medium high heat in a large non-stick skillet for 5 minutes.
Slide salmon pieces into poaching liquid and dot with butter. Sprinkle with dried parsley, garlic, salt and pepper.
Bring to a slow boil, reduce heat to medium and poach until salmon flesh is firm, about 10 to 15 minutes.

Nutrition Facts : Calories 405.1 calories, Carbohydrate 1.3 g, Cholesterol 116.3 mg, Fat 19.1 g, Fiber 0.1 g, Protein 48.7 g, SaturatedFat 6.5 g, Sodium 137.4 mg, Sugar 0.3 g

POACHED SALMON

Poached Salmon image

Provided by Food Network

Categories main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 11

Ingredients

3 cups vegetable stock
1 cup dry white wine, such as Sauvignon Blanc
2 sprigs fresh thyme
2 cloves garlic, smashed
1 shallot, sliced
1 lemon, zested
Two 6-ounce pieces skin-on salmon
Kosher salt and freshly ground black pepper
Arugula salad, for serving
Lemon slices, for serving
Olive oil, for drizzling

Steps:

Combine the stock, wine, thyme, garlic, shallot and lemon zest in a wide, deep pan and bring to a simmer. Add the salmon, a pinch of salt and a grind of pepper. Partially cover and simmer until the salmon is fully cooked, 8 to 10 minutes.
Serve with an arugula salad, lemon slices and olive oil drizzled on top.

POACHED SALMON IN WHITE WINE SAUCE

Poached Salmon in White Wine Sauce image

Make and share this Poached Salmon in White Wine Sauce recipe from Food.com.

Provided by Dancer

Categories Very Low Carbs

Time 16m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups dry white wine
1 cup clam juice
1 cup water
1 teaspoon peppercorn
1 teaspoon kosher salt
1 lemon, juice of
1 teaspoon dried tarragon
4 (6 ounce) salmon fillets

Steps:

Divide all the ingredients except the salmon between 2 skillets.
If you do not have one big enough to hold all the salmon.
Add the salmon filets and bring the liquid to a simmer over medium heat.
Lower to a medium low heat and gently simmer until the fish is medium to medium well about 6 minutes.

Tips:

For the freshest flavor, use wild-caught salmon if possible.
To ensure even cooking, use a large skillet or braising pan that is just large enough to accommodate the salmon fillets in a single layer.
If you don't have a steamer basket, you can create one by placing a colander over a pot of boiling water.
To make sure the salmon is cooked through, insert a thermometer into the thickest part of the fillet. It should read 145 degrees Fahrenheit.
The white wine butter sauce is a delicious addition to the salmon, but it can also be used to serve other fish or seafood dishes.

Conclusion:

This poached salmon recipe is a simple and elegant dish that is perfect for a weeknight meal or a special occasion. The salmon is cooked gently in a flavorful poaching liquid, and the white wine butter sauce adds a touch of richness and acidity. Serve the salmon with your favorite sides, such as roasted vegetables, rice, or mashed potatoes.