The Lost Italian: Poaching Keeps Salmon Moist

Sarello’s Tony Nasello shows us the perfect way to make delightful and delicate seafood, poaching.

Poached Salmon

Serves: 4


4 6-8 oz. salmon fillets

2.5 quarts water

2 cups white wine

½ cup lemon juice

1 bay leaf

2 sprigs of parsley (keep whole)

½ teaspoon whole peppercorns


To poach the salmon, combine all ingredients in a 5-quart sauce pan or baking dish over medium-low heat and bring to a gentle simmer, then reduce to very low heat, until the bubbles are just below the surface of the liquid.

Cook for about seven to eight minutes total, until the salmon turns opaque in color and is firm and flaky in texture.

Serve hot with Leek Cream Sauce, or chilled with Dill Cream Sauce