OVEN POACHED SALMON RECIPES
POACHED SALMON II RECIPE | ALLRECIPES
This dish is simple, moist and delicious. You may substitute lemon juice for the wine and omit the garlic if you wish.
Provided by lor
Categories Salmon Fillets
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat wine and water over medium high heat in a large non-stick skillet for 5 minutes.
- Slide salmon pieces into poaching liquid and dot with butter. Sprinkle with dried parsley, garlic, salt and pepper.
- Bring to a slow boil, reduce heat to medium and poach until salmon flesh is firm, about 10 to 15 minutes.
Nutrition Facts : Calories 405.1 calories, CarbohydrateContent 1.3 g, CholesterolContent 116.3 mg, FatContent 19.1 g, FiberContent 0.1 g, ProteinContent 48.7 g, SaturatedFatContent 6.5 g, SodiumContent 137.4 mg, SugarContent 0.3 g
PERFECTLY BAKED SALMON WITH LEMON AND DILL
The trick to perfectly baked salmon is to gently bake the fish in a little liquid — such as wine, stock, or water. Then cover the dish and bake until just cooked through. You could call this oven poached salmon. It’s practically no-fail. If your fish is quite thick, expect that the cooking time will be a few minutes longer than what we share below.
Provided by Adam and Joanne Gallagher
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield Makes 4 Servings
Number Of Ingredients 5
Steps:
- Heat oven to 325 degrees F.
- Lightly oil and season both sides of the salmon with salt and pepper.
- Arrange lemon slices and fresh herbs on the bottom of a baking dish large enough to fit the salmon, and then place the salmon, skin-side down, onto the bed of lemon and herbs.
- Pour wine (or stock) into the baking dish, and then cover with aluminum foil. Bake the salmon until the fish flakes and white bubbles of protein appear on the surface, 12 to 30 minutes, depending on the thickness of the fillets. Check the salmon after 10 minutes to see its progress.
- Checking the temperature of the salmon using an internal thermometer is the best way to prevent overcooking. You want the thickest part of the salmon to read 125 degrees F. Take the salmon out of the oven and loosely cover with foil for 5 minutes (the fish will continue to cook during this time). Serve, scattered with chopped fresh herbs on top.
Nutrition Facts : ServingSize 6 ounces, Calories 300, ProteinContent 37 g, CarbohydrateContent 1 g, FiberContent 0 g, SugarContent 0 g, FatContent 13 g, SaturatedFatContent 2 g, CholesterolContent 91 mg
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