12sprigs fresh dillplus additional chopped dill for serving
Cracked black pepperlemon 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.