Oven-Poached Salmon Fillets

From EatingWell: Spring 2003, The Essential EatingWell Cookbook (2004)

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 "

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10 Reviews for Oven-Poached Salmon Fillets

05/29/2013

michelembarnett

Recommends this recipe

Moist and tasty

This recipe is the one I used the first time I cooked salmon and I was very pleased with the results. Consequently, this is a go-to recipe when I want something elegant and delicious but I am short on time. It goes together quickly and is very succulent and satisfying.

Pros: Easy, quick and delicious

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09/14/2012

Anonymous

Recommends this recipe

quick and fantastic

This was so easy and fast, and the payoff was that of a well labored-over meal. In addition to the shallots I added fresh dill, garlic, green onion and cayenne in lieu of sauce. And I used smoked salt combined with a touch of sea salt. It was terrific and I will be making it again this week. Thank you!

Pros: quick, delicious, easy

Comments

12/05/2011

hannah.lachman

Recommends this recipe

Easy and flavorful

I love how easy it is to throw together this tasty mid-week meal. I back a cookie sheet of asparagus in the oven along with the salmon, and with a little leftover rice I can have a complete meal and a clean kitchen in 25 minutes.

Pros: Easy, flavor, light,

Comments

09/28/2009

Anonymous

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

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