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Poached Salmon Fillets

October 6, 2012

Growing up ‘Friday’ night was always a special fish dinner but now any night can be a special fish dinner.  Simple, so fast and nutritious.  I must say I generally prefer ‘catch of the day’ whether it be from the boat or at the seafood market but if not generally the local grocer will have a great selection of various types of salmon.  I think I would eat fish about 4-5 days a week but the prices are so high it is only 2-3 days.


Poached Salmon Fillets


  • 2 Salmon Fillets (4-5 oz. each)
  • Salt and Freshly Ground Pepper
  • 1 T. Unsalted Butter
  • 2-3 Lemons
  • 1/2 Sm. Onion (sliced)
  • 1/2 C. Dry White Wine
  • 1/2 t. Dried Dill (use fresh if available)
  • Fresh Chives (snipped)
  • 1 t. Capers (for garnish)
  • Fresh Parsley (for garnish)


  1. Heat the butter, 1 C. water, wine, onion, 1 lemon sliced and the dill and bring to a low boil
  2. Reduce heat to simmer and place the salmon in the liquid; cover and simmer approx. 10 minutes
  3. Add the chives and remove to serving plate and garnish with capers and parsley




Serves 2

Recipe adapted from

One Comment leave one →
  1. October 7, 2012 09:46

    You do seafood right. This is gorgeous!

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