- 2 cups dry white wine
- 2 cups water
- 1 tablespoon kosher salt
- 2 whole black peppercorns
- 1 lemon, cut into wedges
- Four (6-ounce) salmon fillets, skin on
- Dill, thyme or parsley sprigs, garlic cloves, thinly sliced onion or fennel bulb, bay leaf
Bring the wine, water, salt, pepper and lemon to a simmer in a large, deep skillet with a tight-fitting lid. Submerge salmon, skin side down, in simmering liquid, adding more hot water as needed to cover the salmon.
Cover the skillet and poach on the lowest simmer for 8 minutes or until just cooked through. Using a slotted spatula, transfer to a platter to cool.
The salmon can be cooked one day ahead and chilled, covered. Bring salmon to cool room temperature before serving. The salmon can also be poached whole in a large casserole dish in the oven for a buffet-style presentation.
This is great with tarragon or dill sauce, or stewed rhubarb.