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Champagne-Poached Salmon Recipe

Champagne-Poached Salmon

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2001

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

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  • on March 20, 2011

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    This was a great recipe! I thought I had dill in my spice cabinet, but didn't, so instead we used a large pinch each of thyme, rosemary, and tarragon, and it was the most tender, delicate, and delicious salmon that we've ever had! We did not make the vanilla sauce after reading some of the other reviews, however.

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  • on January 11, 2010

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    I used Prosecco instead of champagne since I prefer the flavor, and it made the most wonderful poaching liquid ever. The salmon was perfectly cooked. The sauce however was not my favorite. The vanilla flavor was a bit overpowering for my taste. It wasn't bad by any means, but I guess I just prefer a more savory sauce with fish. I will be making the poached salmon via this method again, but will substitute a different sauce next time.

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  • on December 29, 2009

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    This is an ideal poaching recipe. A few comments:

    1. You can substitute any sparkling wine (cava, prosecco, etc. or a very dry, light white wine for the champagne.

    2. For best results, spend the extra dollars on wild salmon -- farm raised salmon are simply too fatty.

    3. Skip the sauce and serve with a simple green salad for a very healthy, delicious and elegant meal.

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  • on October 26, 2009

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    My mother -in -law does not even care for salmon and she ate every bite. My husband and I loved it, he did the poaching and I did the sauce.

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  • on January 05, 2008

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    I have served this recipe twice with absolutely stunning accolades from my guests. I feel like a rock star when I serve something as delicious as this recipe.

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  • on February 26, 2007

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    I had never cooked salmon before and I didn't think I that I liked it. I enjoyed this recipe so much I will definitely be making it again and again.

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  • on January 07, 2007

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    An expensive recipe, but very tasty. The salmon was perfectly cooked, tender, and flaky. The champagne added a nice zing.

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  • on November 06, 2006

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    Excellent recipe... This one has become a New Years Day tradition?. Hats off to Emeril?

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  • on July 12, 2006

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    Easy to make, good presentation, adaptable

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  • on January 18, 2006

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    This is the most simplest and amazing gourmet dish that I have ever made in my life.
    I made it for the new years eve and everybody loved it.The fish just melts in the mouth and the champagne sauce is heavenly.

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