Poached Salmon Two Ways with a Citrus-Thyme Sauce

I have included two ways to fix salmon; one on top of the stove in a fish poacher and the other in the oven. The citrus-thyme sauce makes the salmon very special and delicious.

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Poached Salmon Two Ways with a Citrus-Thyme Sauce

  • 3 quarts water
  • 2 cups dry white wine
  • 2 carrots, sliced (no need to peel)
  • 1 large onion, sliced
  • couple sprigs of parsley
  • celery leaves
  • 1 bay leaf
  • sprig of thyme leaves
  • dozen peppercorns
  • 1 lemon, sliced
  • 1-2 lbs. of fresh salmon

Combine all of the ingredients (except for the salmon) above in your fish poacher and bring to a boil.  Simmer, uncovered, for about 30 minutes.  You can strain it if you want but I do not.  Add your piece of salmon on the tray and gently place in the broth.  If the court bouillon does not cover the salmon add more water.  Cover the pan and bring slowly to a boil.  Lower the heat and poach for about 10 minutes per inch thickness of fish.  I like my salmon cooked thoroughly; many do not especially restaurants.

Remove from the broth and serve with some fresh herbs, lemon slices and a little sauce (remoulade or tartar), or use in a recipe such as Spicy Salmon Cakes or a salad.

Recipe by cookingwithauntjuju.com 

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Poached Salmon Two Ways with a Citrus-Thyme Sauce

  • 1 lb. salmon, cut into 4 portions, skin removed if desired (it is easy to remove once the salmon is cooked – I like to remove the pin bones too if there are any)
  • 2 tbsp. dry white wine (or use a little lemon juice diluted in water)
  • salt and pepper to taste
  • 2 tbsp. shallots, minced
  • citrus sauce (see recipe below)

Preheat the oven to 425°F.  Coat a baking dish with cooking spray and place salmon skin side down.  Sprinkle with wine, minced shallots and season to taste with salt and pepper.

Cover and bake until opaque in the center and it starts to flake, 15 to 25 minutes depending on the thickness of the salmon and how you like your salmon.  I usually cook it for the full 25 minutes.

Citrus-Thyme Sauce:

  • 1 cup fresh orange juice
  • 2 tbsp. shallot, minced
  • fresh thyme leaves to taste
  • 2 tsp. butter
  • 1/2 to 1 tsp. balsamic vinegar (taste after 1/2 tsp.)
  • salt and pepper to taste

Combine the juice, shallots and thyme in a small saucepan and bring to a boil.  Cook, uncovered for about 5 minutes, until reduced to 1/2 cup.  Remove from the heat and strain – you do not have to but Gene insisted!  Add butter, vinegar, salt and pepper to taste and stir until the butter has melted.  Reduce the sauce a little more if preferred.

Recipe by cookingwithauntjuju.com 

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9 thoughts on “Poached Salmon Two Ways with a Citrus-Thyme Sauce

  1. Love the beautiful flavors in this dish Judi. My tastebuds are tingling. I can almost taste the citrus thyme sauce. And thank you for mentioning the wine substitute in the recipe. I am bookmarking this right away ❤

    Liked by 1 person

  2. Almost 800 recipes?!?!! NO WAY!! That’s amazing!! I haven’t broke 200 yet I don’t think, so I have a ways to go! 😉 That’s impressive. And this poached salmon must be just incredible!


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