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Poached Salmon is the quickest, easiest, and sneakily swankiest way to cook salmon. It’s simply simmered until it reaches tender perfection—and it’s done in just 15 minutes!

easy poached salmon with dill

Why You’ll Love This Poached Salmon With Dill Recipe

  • Poached to Perfection. Poaching is a method of gentle cooking in which food is simmered in a liquid (water, broth, milk, or white wine). Poaching is ideal for foods that are prone to drying out, like eggs and poultry (I use poaching in my post for How to Cook Shredded Chicken).
  • Quick, Easy, and Elegant. Poaching sounds pinkies-up fancy, but it’s simple and FAST—we’re talking 3 to 5 minutes for a single poached salmon fillet. You can make it for a healthy weeknight dinner when you don’t have time for Instant Pot Salmon, but you can also serve poached salmon for a party and get a wow factor with less effort than Salmon Wellington or Stuffed Salmon.
  • A Lighter Way to Enjoy Salmon. Poaching is healthy! Unlike Pan Seared Salmon or Baked Salmon, you don’t need any oil, and your salmon comes out nice and moist.
  • Fish Without the Odor. Bonus! Poached salmon doesn’t leave any lingering smells in your kitchen, unlike other stovetop fish recipes like Blackened Salmon.
a plate with poached salmon and a side of broccoli

5 Star Review

“I needed cooked salmon for another dish, looked up a poaching method, and found this one! It turned out SO GOOD.”

— Caitlin —

How to Make Poached Salmon

The Ingredients

  • Salmon. Packed with omega-3 fatty acids and lean protein, salmon fillets are both healthy and delicious. I love using a poaching method for salmon because it makes it incredibly tender and moist.
  • Water. If you are feeling extra fancy, you can use dry white wine for the poaching liquid (omit the vinegar and honey). I prefer poached salmon no wine, as I think the wine is better saved for enjoying with the meal, and water yields excellent results.
  • White Vinegar. For a little acidity in the poaching liquid.
  • Honey. For a touch of sweetness to balance the acid.
  • Salt. A few teaspoons salt helps give the poaching liquid (and salmon) flavor.
  • Dill. With fresh, almost citrus-like flavor, dill is a delicious addition to this poached salmon.
  • Peppercorns. Whole peppercorns add subtle spice to the poaching liquid.
  • Bay Leaf. Another subtle ingredient that completes this dish. The bay leaf imparts a freshness and lightness into the poaching liquid that you don’t want to skip.
  • Lemon. Use lemon wedges or lemon slices to top off the finished dish.

The Directions

  1. Get Started. Whisk vinegar, honey, and salt together in a large pan.
Four salmon filets in water in a pan
  1. Add the Salmon. Pour in water next, barely covering the salmon.
A pan with water and fish
  1. Add Herbs and Spices. Top with the dill, peppercorns, and bay leaf.
A saute pan with fish fillets and herbs
  1. Poach. Bring to a boil over medium-high heat, then let simmer 2 minutes. Check the salmon for doneness, and cook longer if needed. Remove the salmon to a serving platter. Cover and let rest for a few minutes. Enjoy hot, sprinkled with additional aromatics, then ENJOY!

Leftover Ideas

Use leftover poached salmon in this Salmon Salad instead of baking the fish. It makes a simple, delicious lunch, especially on a sandwich or served over a bed of spring greens!

servings of moist poached salmon

What to Serve with Poached Salmon

Recipe Tips and Tricks

  • Make It Your Own. I doctor my poaching liquid up with a little vinegar, honey, and lots of fresh dill. Feel free to experiment with other herbs and flavors like garlic cloves, onions, or leeks.
  • Leave the Skin On. The skin helps keep the salmon intact while it poaches. You can easily remove it when the poached salmon is finished cooking.
  • Know When It’s Done. Poached salmon cooks FAST so when in doubt, check early. Individual fillets will cook in as few as 3 minutes; a larger fillet will be ready in 15. The best way to know if salmon is done cooking is to use an instant read thermometer like this or this. Salmon is considered cooked at 145 degrees F. I remove mine at 135, then let it rest. The temperature will continue to rise as it sits.
  • Remedying Dry Salmon. Your best bet if you overcook salmon is to cover it with a poached salmon sauce. Hollandaise is of course delicious with baked salmon and poached salmon alike. You also can drizzle it with browned butter, or a lemon butter sauce like the one on this Lemon Butter Chicken recipe.

Poached Salmon

4.88 from 8 votes
This easy poached salmon recipe feels fancy, but it's fast enough for even the busiest weeknights. A healthy dinner ready in just 15 minutes!

Prep: 3 minutes
Cook: 5 minutes
Total: 15 minutes

Servings: 4 servings


  • 2 tablespoons white vinegar
  • 1 tablespoon honey
  • 2 teaspoons kosher salt
  • 4 (6-ounce) center cut salmon fillets skin on
  • water
  • 12 sprigs fresh dill plus additional chopped dill for serving
  • 6 whole peppercorns
  • 1 bay leaf
  • Cracked black pepper and lemon wedges for serving


  • Fill a saute pan wide enough to hold the salmon in a single layer without overlapping the fillets and tall enough to cover the salmon with water about 1/4 of the way to the top. Add the vinegar, honey, and salt. Whisk to combine.
  • Carefully lower the salmon fillets into the pan in a single layer. Add more water so that they are just barely covered.
  • Scatter the dill, peppercorns, and bay leaf over the top.
  • Bring the water to a gentle boil over medium-high heat. Simmer the salmon, adjusting the heat as needed so that you maintain a steady simmer but not a rapid boil. Let cook 2 minutes.
  • Check the temperature of the salmon using an instant read thermometer. It should be around 135 to 140 degrees F, no more (fish is considered cooked at 145 degrees F, but the temperature will continue to rise as it rests). If needed, cook it 1 to 2 minutes more. DO NOT overcook or your salmon will be dry.
  • With a wide spatula, gently lift the poached salmon out of the water and place it on a plate (discard the poaching liquid). Cover and let rest 4 minutes. Enjoy hot, sprinkled with additional chopped dill, cracked black pepper, and a squeeze of lemon as desired.



  • TO STORE: Refrigerate salmon in an airtight storage container for up to 2 days. 
  • TO REHEAT: Very gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave. 


Serving: 1(of 4)Calories: 260kcalCarbohydrates: 4gProtein: 34gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 94mgPotassium: 843mgFiber: 1gSugar: 4gVitamin A: 117IUVitamin C: 1mgCalcium: 24mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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4.88 from 8 votes (5 ratings without comment)

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  1. Hi. I don’t own a thermometer. I purchased one a few months ago, that never worked properly. So, what’s your advice about knowing if this is cooked. And, the recipe looks really good as well as a chance to use something other than wine or vermouth. Thanks.

    1. Hi Joan! Salmon is finished when it flakes easily with a fork and is no longer dark pink inside. Note that it will cook a bit more as it rests.

  2. Can’t wait to try, but what if my salmon is skinless, as frozen filets often are? Will it cook differently or fall apart? Also, have you tried poaching from frozen?

    1. Hi David! I’ve only tested the recipe as written so I am afraid I can’t advise. Fish thaws quickly, so I’d recommend thawing it first. Let me know how it goes!

  3. I needed cooked salmon for another dish, looked up a poaching method, and found this one! It turned out SO GOOD. My filets must’ve been thicker because they took 8 minutes and 10 minutes to get to 140.5 stars