poached salmon

2018-11-10 a.o.

Poaching needs to happen at the lowest possible temperature that will still safely cook the fish. For food safety reasons, that should be at least 132 ºF, the same temperature used for sous-vide.

The higher the temperature and the more water you use, the less flavor the salmon will have. To keep most flavor, coddle the salmon barely covered in warm water. Do check with a food thermometer to be sure you are warm enough.

Poaching is not my favorite way of preparing salmon, but many people prefer it because it makes the salmon less fatty. If it is good quality salmon and poached correctly at low temperature, I don’t mind eating some of it, but I still prefer baked or pan-fried over poaching.

 I only poach to get fish soup nowadays. The poached fish will become salmon spread for sandwiches.


This is what you need for 2 servings:

  • 1.5 lb. salmon fillet
  • 1 pckg. dehydrated vegetable mix
  • S&P
Pic1: poached Atlantic salmon


2016-08-20 ==> high temperature results in a dry fish without flavor

Pic2: fish in a basket
Pic3: poaching
Pic4: poached


2018-11-10 ==> the lower temperature was much better!

Pic5: without basket
Pic6: all done
Pic7: served

B. salmon soup


Same method as above.
The soup made itself while I was poaching the salmon.



Pic5: before
Pic6: all done
Pic7: strained / filtered for freezer storage