Oven-Poached Salmon Fillets

From EatingWell: Spring 2003, The Essential EatingWell Cookbook (2004) — Subscribe Now!

Baking salmon fillets, covered, with a little wine and some shallots produces moist, succulent results as long as you remember the two cardinal rules of fish cookery: choose only the freshest fish and don't overcook it. Serve topped with your favorite sauce, if desired.

READER'S COMMENT:

"I make this at least once every 2 weeks and it never ceases to amaze me how delicious the salmon turns out! And it's so easy!!! Jennifer, San Diego, CA "

Comments

Comment	Posted
Excellent ratio of labor to elegance. The Creamy Dill Sauce is the perfect compliment. I thought I was poaching salmon when I left the house this a.m., but turned out to be lake trout. Still came out great. I used an ovenproof skillet for poaching. Also recommend pouring a glass of the wine in a glass with the meal. Jim, IL	7 weeks 5 days ago
I make this at least once every 2 weeks and it never ceases to amaze me how delicious the salmon turns out! And it's so easy!!! Jennifer, San Diego, CA	7 weeks 5 days ago
I loved this recipe. It was SO easy and I made a lemon sauce to put on top - we made this recipe 2 times in 2 weeks! Carly, Midland, MI	7 weeks 5 days ago
It was excellent and the salmon stayed really moist! I made it with the creamy dill sauce which was very nice as well! Anonymous	7 weeks 5 days ago
The salmon was awesome - but the sauce does not match the picture. I would make it again. Anonymous, Raleigh, NC	7 weeks 5 days ago
Sounds good, what can I use instead of the dry white wine? Chris, OK	7 weeks 5 days ago
Excellent! I didn't have white wine so I used chicken broth instead but it was still delicious. The creamy dill sauce is also a MUST - I can't wait to make this again. Anonymous, Louisville, NE	7 weeks 5 days ago