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Fish, European

Poached salmon with dill sauce and potatoes

Poached salmon with dill sauce is a dish for 4 people, ready in 35 minutes, rated very easy, for about €4.60 per person. Salmon fillets poach off the heat in a white wine broth, then get coated in a creamy lemon dill sauce, served with steamed potatoes. The key is turning off the heat as soon as the broth simmers, so the fish stays silky and tender.

Tonight, a light and elegant dinner, salmon fillets gently poached, with a creamy dill and lemon sauce and steamed potatoes.

Poached salmon with dill sauce and potatoes
Total time
35 min
Difficulty
Very easy
Cost per person
€4.60
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring
The kids
They generally like it

Poached salmon has that melt in your mouth texture you never get from a skillet, flesh that flakes into petals, perfectly cooked, never dry. The creamy dill and lemon sauce adds freshness and a bright tang that lifts the fish without covering it, and the steamed potatoes soak it all up in the simplest way.

This is the kind of dinner you make on a weeknight when you want to eat well without spending hours in the kitchen, or for guests you want to impress without stress. Kids tend to like it too, poached salmon has a mild taste and a soft texture, with no bones or crispy skin to put them off.

The ingredients

4 people

Fish counter

  • Salmon fillets 4

Fruits and vegetables

  • Potatoes 800 g
  • Dill 1 bunch
  • Lemon 1
  • Onion 1

Dairy

  • Thick heavy cream 10 cl

Pantry

  • Mild mustardoften in the pantry 1 tsp
  • Bay leavesoften in the pantry 1
  • White wine 10 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Lactose, Mustard

The step by step recipe

  1. Steam the potatoes or boil them in salted water. 20 min

    Keep them covered and warm, they're waiting for the salmon.

  2. Bring water to a simmer with the white wine, sliced onion, bay leaf, salt, and a lemon wedge. 8 min

    A fragrant broth gives the salmon flavor without any effort.

  3. Add the salmon fillets, cover, turn off the heat, and let them poach. 10 min

    The salmon is ready when it flakes into petals with a fork.

  4. Mix the cream, chopped dill, lemon juice, mustard, salt, and pepper.

    Add the dill at the very end, it keeps its flavor and color.

  5. Lift the fillets out with a slotted spoon and plate them with the potatoes and sauce.

    Peel off the salmon skin at the table, it comes off in one piece.

Our tips to get it right

  • Pick salmon fillets of the same thickness, they'll poach at the same pace and none will be raw in the center.
  • Strain the poaching broth before using it, a spoonful stirred into the cream makes the sauce even more fragrant.
  • Snip the dill with scissors at the last moment instead of chopping it with a knife, the fronds stay bright and don't turn black.

The variations

  • Swap the salmon for cod or trout, the poaching time stays the same.
  • For a fish free version, poach chicken breasts in the same broth and keep the dill sauce as is.
  • To go faster with hungry kids, mash the potatoes roughly with a fork and a bit of butter.

What to serve it with

  • A green salad with a sharp vinaigrette
  • A glass of dry white wine
  • Steamed seasonal asparagus

Storage

Poached salmon keeps for 2 days in the fridge in a sealed container, stored separately from the sauce. It doesn't freeze well once poached, the texture turns mushy. Reheat it gently by steaming or in a simmering broth, never in a microwave on full power.

Questions about this dish

How do you know when the salmon is done poaching?

Poke the thickest part with a fork, it should flake into petals and stay silky in the center. If it still resists, cover it for one more minute off the heat.

Can you make the sauce ahead of time?

Yes, you can prepare the cream sauce without the dill a few hours ahead. Add the chopped dill right before serving so it keeps its flavor and bright color.

Can you replace the thick heavy cream?

You can use regular heavy cream instead, the sauce will just be slightly less thick. Avoid light cream, it curdles more easily with the lemon.

Is white wine necessary for poaching the salmon?

No, you can replace it with the same amount of water or vegetable broth. White wine just adds extra flavor to the poaching broth.

How long does it take to make a poached salmon with dill sauce and potatoes?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a poached salmon with dill sauce and potatoes?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a poached salmon with dill sauce and potatoes cost?

About €4.60 per serving, or €18.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose, mustard. Always check the labels of the products you buy.

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