Had this with broccoli and couscous; drizzled pan drippings over the couscous… it was awesome. Great, fool-proof, fish recipe for a person who hasn't cooked fish before.
Oven-Poached Salmon Fillets
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.
11 Reviews for Oven-Poached Salmon Fillets
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.
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!
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.
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.