Easy poached salmon is sophisticated with a creamy caper-and-lemon sauce. Make it a meal: Serve with snow peas or roasted asparagus and a whole grain like quinoa or brown rice.

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place salmon in a large skillet. Add 1/2 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.

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  • Meanwhile, heat oil in a medium skillet over medium-high heat. Add shallot and cook, stirring, until fragrant, about 30 seconds. Add the remaining 1/2 cup wine; boil until slightly reduced, about 1 minute. Stir in lemon juice and capers; cook 1 minute more. Remove from the heat; stir in sour cream and salt. To serve, top the salmon with the sauce and garnish with dill.

Tips

Tip: How to skin a salmon fillet: Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding 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

229 calories; protein 23.3g 47% DV; carbohydrates 3.7g 1% DV; exchange other carbs; dietary fiber 0.2g 1% DV; sugars 0.9g; fat 8.3g 13% DV; saturated fat 2.5g 12% DV; cholesterol 58.9mg 20% DV; vitamin a iu 293.3IU 6% DV; vitamin c 5.1mg 9% DV; folate 18.9mcg 5% DV; calcium 68.1mg 7% DV; iron 0.9mg 5% DV; magnesium 41.7mg 15% DV; potassium 506.2mg 14% DV; sodium 285.6mg 11% DV; thiamin 0.1mg 9% DV.

Reviews (20)

Read More Reviews
20 Ratings
  • 5 star values: 17
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/30/2011
This recipe was SUPER EASY SO QUICK and SIMPLY DELICIOUS!!! The salmon was tender and flavorful and the sauce REALLY complimented it. My family raved about this dish & agreed it was something you'd expect from an expensive restaurant. I served the salmon with brown rice and steamed asparagus. I did let the sauce simmer a little longer than directed to thicken - but I topped the brown rice with some of the extra and it was divine. Will definitely make it again! LYNNE Deltona FL Read More
Rating: 5 stars
10/30/2011
WOW! My family raved over this recipe! They said it was like going to a gourmet restaurant. The fish was moist and flavorful and the sauce lent a tangy zing. I let the sauce reduce a little longer than recommended and I used non-fat sour cream. I had trouble skinning the salmon so I cooked it with the skin on and removed it after cooking. Janet Hampstead MD Read More
Rating: 5 stars
10/30/2011
Very good - and so easy! Need to simmer the sauce a little longer than 1 minute for it to thicken. Trish Neptune Beach FL Read More
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Rating: 2 stars
03/27/2016
something wrong with the proportions or cooking time Either there is something wrong with the proportions or you need to let the sauce reduce quite a bit more than one minute before adding the siur cream. No matter how i tried to fix it it remained a soup. The salmon came out good. Pros: easy Cons: need to allow aauce to reduce way more than 1minute Read More
Rating: 5 stars
10/30/2011
This was a fantastically simple dish to prepare and my boyfriend LOVED it (so did I)! I served it with brown rice and saved the other two pieces of salmon with some of the sauce in individual containers and then had lunch for two days too! The sauce really makes this dish! JC Hall Houston TX Read More
Rating: 5 stars
10/30/2011
This was an excellent way to cook salmon and such a healthy meal. I actually added about a teaspoon of cornstarch prior to adding sour cream and lemon. I allowed the mixture to cook about 3 minutes with the corn starch and the sauce was perfect. I also added sun dried tomatoes basil rosemary and a little garlic and cheese (absolutely divine). bon appetite Helen Frye Hurricane WV Read More
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Rating: 5 stars
10/30/2011
This was an excellent dish and so simple to prepare. A must when company visits or when your just in the mood for salmon. The only issue I have was the sauce did not thicken as well as it should have so I had to add a little cornstarch to thicken it. Next time I will allow the sauce to simmer a little longer to reduce it. Cheers Michael Vancouver BC Read More
Rating: 5 stars
10/30/2011
Wow this was delicious and very fast and easy. I used a whole sweet onion instead of shallots (don't like them) so the sauce was chunky. It was so good! I'll be making this many more times. Neeta Waltham MA Read More
Rating: 5 stars
10/30/2011
Simple and delicious! Anonymous Woburn MA Read More