Simple poached salmon is anything but bland when topped with this piquant sauce. Serve with roasted asparagus, sliced fresh tomatoes and some crusty, garlic-rubbed, toasted farm bread.

EatingWell Test Kitchen


Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • Place salmon in a medium skillet. Add 1/4 cup wine and enough water to just cover the salmon. Bring to a boil over high heat. Reduce to a simmer, turn the salmon over, cover and cook for 5 minutes. Remove from the heat.

  • Meanwhile, heat oil in a small skillet over medium-high heat. Add shallot and cook, stirring, until fragrant, about 30 seconds. Add the remaining

  • 1/4 cup wine; boil until slightly reduced, about 1 minute. Stir in lemon juice and capers and cook 1 minute more. Remove from the heat, stir in sour cream and salt. Serve the salmon topped with the sauce and garnished with dill.


Tip: Place a salmon fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

Nutrition Facts

309 calories; protein 23.9g; carbohydrates 3.3g; dietary fiber 0.2g; sugars 0.7g; fat 19.4g; saturated fat 4.9g; cholesterol 68.2mg; vitamin a iu 215.6IU; vitamin c 8.4mg; folate 36.3mcg; calcium 33.2mg; iron 0.6mg; magnesium 38.1mg; potassium 485.9mg; sodium 295.4mg; thiamin 0.3mg.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This recipe was delicious!! My family loved it. The ingredients were perfect..... the shallots capers and lemon WOW!! Served it over brown rice and had roasted asparagus. Had to thicken with a little cornstarch. Would definitely make again. Read More
Rating: 5 stars
I love this recipe. It's quick and easy and I was surprised at how tasty it was the lemons capers and shallots were just perfect with the salmon. A little brown rice and a nice crisp side salad was all it took to make it a very filling and delicious dinner. Read More