Easy Cold Poached Salmon

Poaching salmon without any direct heat involved will become your favorite fish cooking technique. It requires minimal effort!

Prep Time10

Cook Time5

Chill Time2

Total Time2 15

Course: Main Course

Cuisine: Nordic

Keyword: poached salmon

Servings:

Calories: 271kcal

12 oz. (350g) salmon filet , 1 inch thick or more, from the fattest part of the filet
1 lemon , halved, pips removed
1 onion , halved
2 bay leaves
1 sprig rosemary
1 small bunch parsley , roughly chopped
1 tablespoon black peppercorns
1 tablespoon mustard seeds
2 teaspoons sugar
1 tablespoon kosher salt
1/3 cup (80ml) white wine vinegar
1 1/2 quarts (1.4 liters) water
Sea salt flakes , to serve

Remove the salmon skin and discard. Trim any ragged-looking edges off the fish, and remove the pin bones with tweezers if necessary. Portion into two pieces, and put into a deep, flat heatproof vessel, somewhat larger than the salmon. A deep baking dish is ideal.
Squeeze one half of the lemon into a medium saucepan, and toss the shell in too. Add the other lemon half, the onion, herbs, spices, sugar and salt.
Tip in the vinegar, and add the water. Stir briefly to combine.
Set over a medium heat, and bring to a boil. Cook for 5 minutes, so the flavors absorb into the broth a little.
Carefully pour the hot liquid over the salmon, tucking in the onions, lemons, herbs and spices around the edges. Leave to cool to room temperature then cover and leave in the fridge for at least two hours; overnight is fine.
Carefully lift the fish out of the poaching liquid onto the serving plates and sprinkle with a few sea salt flakes.

Serve with steamed green vegetables, simply dressed salads, oven-roasted or boiled potatoes, or potato latkes.
Store in the fridge in the poaching liquid until ready to serve, for up to two days (or longer, with more vinegar in the mix.)
Doesn’t freeze well after cooking: instead, freeze portioned raw salmon, then poach defrosted raw salmon as per the method above.