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Dad's Poached Salmon with Cucumber Sauce

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  • Level: Intermediate
  • Total: 50 min
  • Prep: 10 min
  • Cook: 40 min
  • Yield: 4 servings
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For the poaching liquid:

Fish head and bones

Few stalks celery, sliced, if desired

1/2 pound carrots, peeled, sliced, if desired

1 small bunch parsley

2 cups dry white wine



Black peppercorns

4 (6 to 8-ounce) center cut, skinless, salmon fillets


  1. Combine all poaching liquid ingredients in a medium saucepan. Bring the poaching liquid to a very low simmer and cook 30 minutes. Skim the top as needed to remove any foam from the surface. Lay some cheesecloth over the top of the poaching liquid, making a bed for the fillets. Submerge salmon in poaching liquid and cook for 8 to 10 minutes.

For the cucumber sauce:

  1. 1 English cucumber, unpeeled, roughly chopped
  2. Fronds from 1 bunch dill (about 1 cup)
  3. 1/2 small red onion
  4. 2 large lemons, juiced
  5. 1/3 cup mayonnaise
  6. 2 tablespoons extra-virgin olive oil
  7. 1/3 cup yogurt
  8. Salt and freshly ground black pepper
  9. Combine first four ingredients in a blender and puree. Gradually blend in mayonnaise, oil and yogurt and then season, to taste, with salt and pepper.
  10. Serve poached salmon with side of sauce.

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