How to make an easy Poached Salmon fillet

How to make an easy Poached Salmon fillet.
This simple recipe uses just a few ingredients to make a delicious healthy Salmon dish. It can be served hot or chilled if you want to prepare a day ahead.
Ingredients:
1 Salmon fillet ( pick a size that suits your needs)
3 whole Lemons
2 Tsp whole black peppercorns
Fresh dill ( you can use one Tbsp of dried Dill if you cant find fresh)
1 cup of fresh Parsley
1 small Onion, halved and sliced
Salt

[@BIGBLOCK455]

That looks like a tasty recipe. Most people I know eat the salmon skin except myself. I always serve it with the skin when I cook for others.

[@apronson3447]

Thanks ! I like the skin too, especially if it's pan seared and crispy, but for this method I remove it as it makes it a little easier if people are serving themselves. The rest of my family don't care for the skin so the dogs get a treat!! Thanks for watching BIGBLOCK455 and thanks for the comments.

[@donpathirana7804]

Sort and sweet! Thanks 👍🤝

[@apronson3447]

Glad you liked it!

[@Dutchie16]

Delicious!!

[@apronson3447]

Thanks !

[@monicawidjaja1]

thanks for sharing the recipes but how about the sauce ? any sauce you can recommending to eat with the salmon ?

[@apronson3447]

Thanks Monica! I rarely make a sauce with my poached salmon, but occasionally I will make a Hollandaise sauce. Thanks for watching

[@AlexiaHDIntuition]

Wooo I hope you grilled the skin so you can either do sushi rolls or give it to your dogs 😜 yess Kosher salt is the best. I love your banner at the intro Andrew 🤟

[@apronson3447]

HaHa...Dogs got a treat!!

[@apronson3447]

Thanks on the comments on my banner😀

[@AlexiaHDIntuition]

@@apronson3447 Seeeetttt 😜

[@AlexiaHDIntuition]

@@apronson3447 I see everything 😂

[@vanessademinick1659]

Thanks :)

[@apronson3447]

You are very welcome...I hope you try it and enjoy it!

[@fmard10]

how long did it take for you to boil it more than 16 minutes?

[@apronson3447]

Good question, it will depend on the thickness of the fillet really so it will vary. The beauty of poaching is you have much less risk of the fish drying out. If you do not have a thermometer just aim for 15-25 mins, the fish will also keep cooking after you take it out of the liquid, so let it rest for a few minutes, The flesh should be shiny/glossy and glisten when you cut into it. You can also just put it in the refrigerator and let it cool/chill completely , which is nice if you are using it in a salad. Don't stress, after you have done it a few times you will get the feel for it...let me know how it works out and thanks for the question.

[@razif6916]

Subs added

[@apronson3447]

Thank You! and thanks for watching.👍

[@howardjohnson2138]

h/t MK