Pinot Noir Poached Salmon - How To Poach Salmon

Photo by Larry Crowe, AP photo

My neighbor gave me a fresh salmon filet that he had just caught a couple of hours before. Naturally, I wanted to cook and serve this fresh-caught salmon for dinner. Since Pinot Noir wine is a favorite of my husband and I (having a vineyard of Pinot Noir grapes also helps), I decided to try poaching the salmon in the wine. The salmon was wonderful! Very delicate and tasty. Be sure and give this recipe a try!

Learn about the interesting Story of Pacific Salmon.

More of Linda's great Salmon Recipes How To Select, Buy, and Cook Fish.

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Pinot Noir Poached Salmon Recipe

Recipe Type: Salmon, Seafood, Wine
Yields: 2 servings
Prep time: 10 min
Cook time: 12 min

Ingredients:

1 salmon filet or 2 salmon steaks, approximately 1-inch thick
Juice of 1/2 lemon
Coarse salt
Coarsely-ground pepper
1 cup Pinot Noir wine
1 cup water
1 to 2 tablespoons butter

Preparation:

Wash salmon filet and pat dry; squeeze lemon juice over the top of the salmon, sprinkle with coarse salt and pepper.

In a skillet or frying pan that is 2-inches deep, add wine and water and bring just to a simmer; reduce heat to low. Add salmon filet or steaks in a single layer (skin-side down if using a filet). Cover and simmer approximately 8 to 12 minutes or until a meat thermometer registers an internal temperature of 140 degrees F. (salmon will be slightly opaque in thickest part). Remember the salmon continues to cook after it is removed from the heat source.

Carefully remove salmon from pan and transfer onto individual serving plates.

Approximately cooking times for salmon:
1/4 to 1/3-inch - 3 to 4 minutes
1/2 to 3/4-inch - 4 to 6 minutes
1 to 1 1/2-inch - 8 to 12 minutes