This poached salmon is the simplest way to get tender, flaky fish every time! Top it with pesto and feta for a flavorful finish.
Whenever I see salmon on a restaurant menu, I almost always order it.
Chefs just have a way with salmon, don’t they? They can pan sear it to a fiery pink crust, or bake it juuuust enough…so that the center still flakes and tastes buttery and soft. Never over-done.
At home, when I’m making a salmon recipe myself, I realize just how hard it can feel to cook it just right.
But recently, I found a way to prepare salmon so that it gently steams, leaving the middle moist, while turning the faintest, rosiest shade of orange. It’s poaching, and it’s such a game changer with salmon. You slice some garlic, lay it over the fish, and then steam that fish on top of a simmering mix of chicken stock and wine. And once the fish is cooked, I smear basil pesto over it and sprinkle salty, tangy feta on top for some more flavor. The pesto and cheese melt a little into the cracks of the salmon, and it’s all just so lovely.
It’s the simplest, surest way to keep this deliciously oily fish as silky as it’s meant to be!
The Simplest Poached Salmon with Pesto and Feta
Ingredients
- 1 lb salmon filet
- 1/2 cup chicken stock
- 1/2 cup dry white wine
- 2 cloves garlic sliced thinly
- 1/2 teaspoon salt
- 1/4 cup fresh basil pesto
- 1/4 cup crumbled feta cheese
Instructions
- Bring the chicken stock and wine to a gentle boil in a large dutch oven (any two inch deep pan with a tight fitting lid).
- Add the salmon filet and lay the garlic slices evenly over the top to coat the fish. Cover with the pan’s lid and let the fish simmer in the hot stock for 7 minutes. You’ll know it’s done when it flakes as you press the flesh with a fork.
- Remove the fish from the pan immediately, discard garlic, and spread evenly with pesto while the fish is still hot. Sprinkle with feta. Serve.
Salmon was a mainstay in my diet for years. My favorite way to cook it was on a cedar plank. Perfect for dinner and my salad the next day.
I love your combination of awesome salty feta and salmon.
That recipe sounds great. I usually just put the salmon to the oven and let it be there. And I wouldn’t discard garlic. I love garlic so much. :) Garlic goes great with feta.
And salmon is best when it’s left just a little bit red inside. Then it’s so moisture and tender.
Thanks for the great recipe!
I love it that something as beautiful as salmon has to be a ‘her’, dressed up in garlic and feta… such a diva too.
Can’t wait to try this.
i adore restaurant salmon too…the crust and the flakiness and the juices…oh my!
I’m not a huge fish person, but this looks amazing. I really want to love fish, maybe I’ll start with this recipe :)
I have the same problem when I try to make salmon at home. Your recipe looks just perfect, and I’ve got a bunch of basil pesto at home right now that I was hoping to use up. Thanks for this great idea!
Mmm…I love salmon and will be sure to try this asap!
Oh yeah babe! Nothing like a good, moist, flavorful salmon. I love to do mine similarly but in a foil pan on the grill with some hickory chips in the smoker box. As long as you don’t mind smelling like a campfire, it’s wonderful! :) Can’t wait to give your version a try!
Andie, I don’t even like salmon but after reading this post I may have to give it a try again! :D
This combines three of my favorite things ever. Feta and pesto and salmon?! You stole my heart.
I am pretty excited to try this as I just bought some Wild Alaskan Salmon. It’s like the Salmon Gods were speaking to me…
I’m a GRILLED Salmon Girl but you’ve inspired me to try poaching it. THANKS
I would have never paired pesto and feta with salmon…but now I totally want to try it!
Yu-ummmmm!! I’m dancing around in my chair because I love salmon just that much. Thanks so much for the poaching how-to! I usually cook my salmon in a skillet or in the oven, and I’ve been disappointed too. I’m so trying this out asap!
I love salmon- this is such a good idea! I usually just broil it and while it comes out ok, I’m definitely in need of a new prep method. :) And so fancy!
This looks tasty! I actually have salmon in my lunch today, fancy that :) The recent popular method of preparation in our house is to put salmon on a big sheet of tin foil, cover in herbs (usually dill and parsley), garlic, lemon, fold up the foil so the salmon is nice and cozy inside, and stick in the oven for 15 minutes. It goes fabulously, hot or cold, with a little tzatziki on the side! Yum. I’m going to have to try this one out though! Anything with pesto is cool in my book.
yes, please! :)
We LOVED this. My 12 year old even loved this. It was moist and succulent and the pesto and feta lent it a buttery taste. Delish! Had roasted broccoli and brussels sprouts alongside it. I will have to try to resist the daughter’s pleas to have it again within the week.
I put together the basic nutrition info (from fitday.com, so take however many grains of salt you need). For 1/3 of the recipe: 292 calories, 14g fat, 1.8g carbs, 32.8g protein.
I made this for dinner last night. The recipe was so simple I was wondering if it would be as delish as it looked. It was delightful. I feel like running to the store for more salmon now! Nom! Thanks!
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So I thought we were having your pork chops tonight, but (ahem) that involved driving to the store for pork chops. Something dear son normally loves to do. However, he took one look at the rain and said, “meh”. So the broccoli is now roasting, but the pork chops will have to wait for another night. I have salmon that I just pulled out of the freezer, and I actually tried making pesto a couple of days ago, but I have no white wine for the poaching liquid. You probably won’t see this before I have to cook, but I’m wondering if I could substitute a red wine for poaching? It wouldn’t be so bad, color wise, with salmon… I think I would use less than I would a white, so as not to overpower – but it is salmon, after all… Not sure if I will try it or not, I’ll post back the results if I do. If you happen to see this soon and can respond with your opinion, that would be lovely, but if not, please don’t feel bad! I’m the one sans pork chops! :)
PS I enjoyed Camille’s birthday post. You two really do a nice job of enjoying – and understanding – life. I’m glad you guys share your voices with the world!
Ok, so I used red wine, and it was just lovely!
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