Gordon Ramsay Poached Salmon Recipe 

This poached salmon recipe is a light and flavorful dish, perfect for a healthy meal. The salmon is gently cooked in an aromatic poaching liquid infused with fresh herbs, white wine, and lemon for a tender and juicy finish. A drizzle of olive oil and a hint of seasoning make it irresistible!

Ingredients Needed:

• 2 cups water
• ½ cup dry white wine
• 4 fresh dill sprigs
• 4 fresh parsley sprigs
• 2 fresh thyme sprigs
• 5–6 whole black peppercorns
• 1 shallot, sliced
• 1 lemon, sliced into rings, divided
• Kosher salt, to taste
• 1-pound skinless salmon fillet cut into 4-ounce portions
• 1 tablespoon olive oil
• Freshly ground black pepper, to taste

How To Make Poached Salmon Recipe?

1. Prepare the Poaching Liquid: Combine water, white wine, dill, parsley, thyme, peppercorns, shallot, half the lemon slices, and a pinch of salt in a large, high-sided skillet. Bring to a boil over medium-high heat.
2. Simmer the Liquid: Reduce the heat to medium-low and allow the liquid to simmer.
3. Add the Salmon: Gently place the salmon portions into the liquid, ensuring they don’t overlap.
4. Poach the Salmon: Cook over low heat for 5–6 minutes, or until the salmon is opaque and the internal temperature reaches 135–145°F.
5. Remove and Serve: Use a fish spatula to carefully transfer the salmon to serving plates. Drizzle with olive oil and season with black pepper and salt. Serve with the remaining lemon slices.

Recipe Tips:

• Use Fresh Salmon: Fresh, high-quality salmon will give you the best flavor and texture.
• Don’t Overcrowd the Pan: Make sure the salmon pieces are spaced out to poach evenly.
• Monitor the Temperature: Use a thermometer to ensure the salmon is perfectly cooked without overcooking.
• Enhance the Poaching Liquid: Adjust the herbs and seasoning in the poaching liquid to suit your taste.
• Serve Immediately: Poached salmon tastes best when served fresh and warm.

How To Store & Reheat Leftovers?

• Refrigerate: Let the poached salmon cool to room temperature, then store it in an airtight container in the fridge for up to 2 days.
• Freeze: Freeze poached salmon by wrapping each portion tightly in plastic wrap and placing it in a freezer-safe bag. Freeze for up to 2 months.
• Reheat: Place the salmon on a baking dish, cover it with foil, and reheat at 275°F for 10–12 minutes until warmed through.

Nutrition Facts:

• Calories: 220 kcal
• Total Fat: 11g
• Saturated Fat: 2g
• Cholesterol: 65mg
• Sodium: 180mg
• Potassium: 580mg
• Total Carbohydrate: 1g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 25g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Salmon Cakes Recipe 
• Gordon Ramsay Bbq Salmon Recipe 
• Gordon Ramsay Christmas Breakfast Salmon Recipe