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
Advertisement

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.

    Advertisement
  • 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; 8.3 g total fat; 2.5 g saturated fat; 59 mg cholesterol; 286 mg sodium. 506 mg potassium; 3.7 g carbohydrates; 0.2 g fiber; 1 g sugar; 23.3 g protein; 293 IU vitamin a iu; 5 mg vitamin c; 19 mcg folate; 68 mg calcium; 1 mg iron; 42 mg magnesium;

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
04/01/2017
This is a wonderful light sauce that goes well with all kinds of fish but I agree with several other reviewers that it needs a thickening agent. Next time I will try cornstarch. Read More
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: 4 stars
01/07/2016
Husband's favorite Each time I make this my husband remarks I never get tired of this dish! It's light and healthy with restaurant style layered flavors not that heavy feeling in your stomach afterwards. We love it!! Pros: So quick Read More
Advertisement
Rating: 5 stars
04/13/2012
Very Nice! I made this tonight...I buy fresh Alaskan salmon when it's in season and this recipe is wonderful! I added fresh parsley and dill to both the poaching liquid and the sauce along with lemon zest. I served this with Herbed Lemon Orzo & threw some dill in that as well. It was a great dinner!! Pros: SO easy & delicious! 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
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
Advertisement
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
I heeded everyone's advise and allowed extra time for the sauce to cook down. It was simply delicious. I loved the crunchness of the shallots and the tang the capers added. I served with cooked spinach and a side dish of quinoa with carrots/celery. It's hard to find a good meal like that in a restaurant!! Sharon Little Rock Read More
Rating: 5 stars
10/30/2011
Am I missing something? 1/2 cup wine combined with 1/4 cup sour cream results in broth not sauce. Had to remake sauce to be able to use it at all. Virginia Minneapolis MN 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
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
Rating: 5 stars
10/30/2011
I enjoyed the salmon. My family was so impressed with the food and I have passed the recipe on to my friends. Thanks a lot. Latoya Bryant Edgewood MD Read More
Rating: 5 stars
10/30/2011
Does anyone have suggestions--is it possible to make this for a large group... a day ahead of time? It sounds delicious and I am wondering if I could make it and serve it at a large buffet party. I think I would have to make it up to stirring in the sour cream and do that at the last minute. Any thoughts? Cathy Pittsburgh PA Read More
Rating: 5 stars
10/30/2011
A new family favorite! The piccata sauce is the perfect compliment to the tender salmon. It makes an extremely satisfying meal. Kirstin Los Angeles CA 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
Simple and delicious! Anonymous Woburn MA Read More
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
I took the advice of some readers and added a tablespoon of cornstarch the second time. it was absolutely delicious! I am certainly making this a regular dish in my house. served over brown rice with roasted cauliflower it was fantastic! Read More
Rating: 5 stars
10/30/2011
Great recipe except I can not afford 15 a pound for salmon....I refuse to buy "farmed" fish as I feel it pollutes our environment... Read More
Rating: 4 stars
10/29/2011
easy and delicious To the last post Norway is especially known for its sustainable fishery practices so you should be able to purchase farmed salmon from here with good conscience. In fact a lot of North-atlantic salmon these days available in major markets in the US come from Norway. My toddler (a salmon lover) eat this with fascination-the capers proved to be excellent motor skill practice. Pros: buy sustainably-farmed salmon from Norway Cons: can be expensive Read More