Poaching looks simple—water plus fish—but one bubble too many and you’ve got dry, chalky salmon. Gordon Ramsay keeps the liquid just under a simmer, seasons it like a soup, then rests the fish in that hot bath off-heat. Follow the steps below and you’ll never over-cook salmon again.
1. Build a Flavour Bath (Court Bouillon)
- 1 litre water or light fish stock
- 50 ml dry white wine or 2 Tbsp lemon juice
- ½ onion and 1 celery stick, sliced
- 1 bay leaf + 5 black peppercorns
- Pinch kosher salt — the liquid should taste like mild broth
Bring to a lazy simmer for five minutes to infuse aromatics.
2. Target Temperatures for Salmon
| Cut | Bath Temp | Finish Temp | Time* |
|---|---|---|---|
| Standard fillet (≈ 2.5 cm thick) | 80 °C / 175 °F | 50 °C / 122 °F | 6–8 min |
| Thick centre-cut portion (≈ 4 cm) | 80 °C / 175 °F | 50 °C / 122 °F | 10–12 min |
*Times assume fridge-cold fish ~200 g each.
3. Ramsay’s Step-by-Step Method
- Warm the bath. Keep liquid at a bare simmer—tiny bubbles hugging the edge only.
- Lower salmon, skin-side down. Liquid should cover by 1 cm; top up with hot water if needed.
- Kill the heat. Cover the pan. Residual heat cooks the centre gently.
- Check at the minimum time. Probe thickest part (should read 50 °C) or flake with a knife—flesh turns translucent to opaque.
- Rest on paper towel. Drain 30 seconds so sauce sticks, not slides.
Common Mistakes & Easy Fixes
- Bath at a rolling boil → dry fish. Solution: use a thermometer; aim for 80 °C, never boiling.
- Plain water → bland result. Season the poaching liquid like broth.
- Fish breaks when lifted. Support with two spatulas or a slotted fish spoon.
Flavour Finishes
- Creamy Dill Sauce — classic cold finish for poached salmon.
- Lemon-Butter Drizzle — warm citrus punch.
- Honey-Garlic Glaze — brush on and torch for a glossy coat.
FAQ
Can I reuse court bouillon? Yes—strain, chill up to 24 h, bring to a boil once before next use.
Poach salmon from frozen? Add frozen fillet, bring bath to 90 °C, turn off heat, cover 12 min; check centre flakes.
Skin on or off? Skin keeps the fillet intact; peel after poaching if you prefer.
Try These Recipes Next
Zaytouna Studio Team is the kitchen team behind Chef Ramsay Recipes. We cook Gordon Ramsay’s recipes from his cookbooks and videos in a home kitchen and write them up for yours, with US and metric measurements.