Looking for a dish that feels fancy but is incredibly easy to make? This Creamy Poached Salmon is a game-changer. With tender salmon cooked in a luxurious sauce of cream, white wine, and chicken broth, it’s perfect for weeknight dinners or special occasions. This recipe has been a staple in our rotation since October after a video from @restovivaldi went viral showing their restaurant specialty. We have been trying to replicate the recipe just by watching the video and it only gets better every time we make it.
Tips for Success:
- Salmon Doneness: Use a meat thermometer to ensure your salmon is cooked to perfection. Aim for an internal temperature of 125°F for medium-rare or 135°F for medium.
- Wine Substitute: If you don’t have white wine on hand, you can use a splash of lemon juice or apple cider vinegar for acidity.
- Make It Your Own: Add fresh herbs like dill or parsley to the sauce for extra flavor, or sprinkle red pepper flakes for a spicy kick.
Storage and Reheating:
- Storage: Allow leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 2 days.
- Reheating: Reheat gently on the stovetop over low heat, adding a splash of chicken broth or cream to maintain the sauce’s consistency. Avoid overcooking the salmon to keep it tender.
Why This Recipe Works:
- One-Pan Wonder: Everything cooks together in one pan, making cleanup a breeze.
- Restaurant-Quality at Home: The creamy, wine-infused sauce elevates the dish to gourmet status.
- Healthy and Flavorful: Packed with protein, veggies, and healthy fats, this dish is as nutritious as it is delicious.
Creamy Poached Salmon
Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Ingredients
- 1 filet of salmon, skin removed
- Green onion, chopped (per piece of salmon)
- Enough spinach to layer the pan
- Finely chopped leek (per piece of salmon)
- Any stock you have on hand
- Heavy cream
- Dry white wine
- Salt and pepper
- *total liquid should be around 4-6 ounces for a medium sauce pan
Instructions
- If you’re making more than one serving, choose a frying pan that provides enough space for the salmon pieces to have some room between them. Ensure the pan has a well-fitting lid.
- Add green onion, leeks, and spinach to the bottom of the pan to create a flavorful base. Place the salmon on top and season generously with salt and pepper.
- Pour in the stock, white wine, and heavy cream over the salmon and vegetables. Adjust the liquid quantities based on the size of your pan to ensure bottom is coated..
- Place the pan over medium heat and bring the liquid to a gentle boil. Let it boil for 2-3 minutes.
- Reduce the heat to a simmer and cover the pan with a lid. Cook for 5-7 minutes, or until the salmon reaches your desired doneness.
- Uncover the pan and continue simmering for an additional 5-10 minutes, allowing the sauce to reduce and thicken slightly.
- Plate the salmon with the cooked leeks, spinach, and a generous drizzle of the creamy sauce on top. Pair with your favorite sides, like roasted vegetables or crusty bread, and enjoy!
