The Step-by-Step Guide to Perfectly Poaching a 12 lb Salmon Fillet for Cold Service

Poaching a large salmon fillet to be served cold can seem daunting, but it’s actually quite simple if you follow the proper technique. With just a few easy steps, you’ll have perfectly cooked, moist and tender salmon ready to be served chilled.

As someone who loves hosting dinner parties, I’ve poached my fair share of salmon over the years. Through trial and error I’ve learned how to reliably nail this method every time. In this article I’ll share with you the step-by-step process I use to poach a 12 lb salmon fillet that comes out flawlessly cooked.

Overview of the Poaching Process

Here’s a quick rundown of what’s involved

• Prepare a poaching liquid – Water, white wine, and aromatics like onion, celery, herbs and peppercorns are simmered together in a large pot or fish poacher. This infuses the delicate salmon flavor.

• Submerge the fillet in the liquid – The salmon cooks gently and evenly, resulting in a buttery tender texture.

• Cool it down: Once the fillet is done poaching, it is moved to a platter to rest and finish cooking from the heat that is still there. It’s then chilled.

• Serve cold – Sliced thin and served chilled, the salmon has a lush silky texture and clean flavor. A sauce adds a flavorful finishing touch.

Now let’s get into the nitty gritty details!

Step 1 – Prepare the Poaching Liquid

• Pot or fish poacher – Choose a tall, narrow pot that will accommodate the size of the fillet, or use a fish poaching insert. The salmon should fit snugly.

• Liquid – Cover the salmon with a mix of water, white wine like Pinot Grigio or Chardonnay, and aromatic flavorings. Using part wine lends acidity.

• Aromatics – Add chunks of onion, celery, whole peppercorns, parsley and a bay leaf. This infuses the salmon with flavor.

• Seasoning – Add a tablespoon of kosher salt. You can also use lemon slices or a splash of vinegar.

• Simmer – Bring the liquid to a gentle simmer. You want lazy bubbles – too vigorous will break the fish apart.

Step 2 – Submerge the Salmon Fillet

• Pat dry – Rinse the fillet under cold water and pat very dry with paper towels. Dry surface = less splashing during poaching.

• Submerge – Gently lower the fillet into the liquid. It should be fully covered.

• Regulate heat – Adjust the heat so the liquid stays at a lazy simmer – bubbles should slowly rise.

• Poach – For a 12 lb fillet, poach for 9-10 minutes. This cooking time ensures it will be medium rare in the center.

Step 3 – Cool and Chill the Salmon

• Remove from liquid – Use two spatulas to carefully transfer to a platter. Some white protein may have coagulated – gently dab it off.

• Carryover cooking – Let it rest at room temperature for 15 minutes. The heat will gently finish cooking the center.

• Chill – Loosely cover the platter with plastic wrap and refrigerate for at least 2-3 hours until thoroughly chilled.

• Evenly slice – Using a sharp knife, slice crosswise into thin, even pieces.

Step 4 – Serving Suggestions

The pristine salmon flavor sings when served cold. Here are some serving suggestions:

• As part of a composed salad – Flake over greens, grains or lentils.

• With condiments – Provide lemon wedges, capers, minced red onion or dill.

• With sauce – Drizzle with aioli, creme fraiche, mustard or vinaigrette.

• On toasts – Top cucumber rounds or rye toasts for elegant passed appetizers.

• With veggies – Serve sliced salmon with blanched haricots vert, asparagus or roasted beets.

• With eggs – Top a bagel with cold salmon, sliced hard boiled egg, tomato and onion for a classic combination.

• With potatoes – Mound chilled salmon on small boiled potatoes and garnish with fresh dill.

Pro Tips for Poaching Large Salmon Fillets

Take your poaching game to the next level with these handy tips:

• Choose sustainable wild salmon – Farmed salmon is much fattier. The high fat content can make the poaching liquid murky.

• Remove pinbones – Use tweezers to remove any small bones before poaching.

• Add vinegar – A splash of white wine or rice vinegar helps firm up the salmon.

• Monitor thickness – The poaching time is largely determined by thickness. Aim for 2.5 – 3 inches thick.

• Shock in ice bath – For firmer, less delicate flesh, plunge the cooked fillet in an ice bath before chilling.

• Rest before slicing – Letting it chill completely allows the salmon to firm up, making neat slicing easier.

• Slice on the bias – Cut the chilled fillet crosswise on a sharp diagonal which gives you oval shaped slices.

• Save poaching liquid – Strain and reserve it. The onion- and wine-infused broth makes a great sauce base.

The Satisfaction of Poached Salmon

While poaching salmon may seem intimidating, have confidence in the simple technique and your success will be wondersalmon! Taking the time to properly poach a large fillet and serve it chilled results in salmon that is succulent, silky and full of flavor.