Poached Atlantic Salmon Fillets with Hollandaise Sauce Recipes

Poached Atlantic Salmon Fillets with Hollandaise Sauce Recipes

Preparation time: 20 minutes
Total cooking time: 10 minutes
Serves 4



  • 1 cup white wine

  • 2 cups fish stock

  • 1 tablespoon lemon juice

  • 1 large slice Onion

  • 4 Atlantic salmon fillets, 2.5 cm thick fresh dill, to garnish

  • Hollandaise Sauce

  • 3 egg yolks

  • 125 g butter, melted and hot

  • 1/2 teaspoon grated lemon rind

  • 1 tablespoon lemon juice

  1. Place wine, stock, lemon juice and onion slice in shallow pan. Bring to boil; reduce heat to simmer.

  2.  Place salmon fillets in single layer in simmering stock. Poach fish gently for about 7 minutes or until fish is just cooked.

  3. Remove from pan; drain on paper towels. Cover salmon fillets with foil to keep warm.

  4. To make Hollandaise Sauce: Place egg yolks in food processor; process for 10 seconds. With motor running pour hot and bubbling butter in slow stream onto egg. Discard white butter residue. Add grated lemon rind and juice; process for another 30 seconds or until sauce thickens. Serve immediately. Makes 2/3 cup.

  5. Arrange salmon fillets on serving dish. Serve with hollandaise sauce and garnish with fresh dill. Sauce is best made just before serving. However, it may be prepared up to 2 days in advance. Store in airtight container in refrigerator. Reheat by standing in dish placed over pan of gently simmering water. Cook salmon fillets just before serving.


Ocean trout cutlets may be used in place of salmon. Or you may prefer to use a large salmon fillet or whole salmon, including the head. If using a whole salmon it is best to skin the fish after poaching. If serving whole salmon cold, leave in the stock until cooled; skin when cool.


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