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POACHED

Poached Salmon with Lemon

Serves 4 · 30 minutes

Why this recipe works

A bare simmer, not a boil, cooks the fillets evenly from the edges in. Lemon, onion, and bay scent the liquid so the fish does not need a heavy sauce.

Substitutions

Halibut or a thick snapper fillet. Ask at the counter for whichever is in. Keep the water at a shiver, not a rolling boil.

Ingredients

• 6 cups water
• 1 lemon, sliced, plus wedges for serving
• 1 small onion, sliced
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 tablespoon kosher salt
• 4 salmon fillets, about 6 ounces each
• 2 tablespoons chopped dill

Steps

1. Put the water, lemon slices, onion, bay leaves, peppercorns, and salt in a wide saucepan. Bring it to a simmer, then lower the heat until the surface barely shivers.
2. Slide in the fillets. The water should come most of the way up the sides. If it starts to boil, pull the pan off the heat for a moment.
3. Poach until the center turns opaque and an instant-read thermometer reads about 135 F, usually 8 to 10 minutes.
4. Lift the fillets out with a slotted spatula. Scatter the dill over the top and serve with lemon wedges.

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