Poaching salmon to tender, flaky perfection requires precision with the cooking temperature. While salmon can technically be poached anywhere from 140°F to 180°F, the ideal temperature range is between 160-170°F. Poaching in this zone yields salmon that is moist, succulent, and gently cooked through without becoming dry or overdone.
As salmon lovers, we’ve experimented extensively to determine the ideal poaching temperature. In this article, we’ll share everything we’ve learned to help you achieve salmon poaching success. You’ll discover the best practices for monitoring and maintaining the temperature, tips for testing doneness, and how to adapt to different salmon thicknesses and cooking vessels. Let’s dive in!
Why Temperature Matters for Poached Salmon
Temperature is crucial when poaching salmon because this delicate fish cooks quickly and can go from underdone to overcooked in a flash. Salmon contains high levels of fat that begin melting out at temperatures as low as 110°F. Above 140°F, the proteins rapidly coagulate, transitioning the flesh from translucent to opaque.
While salmon is technically safe to eat at 140°F, the texture will be quite soft and almost jelly-like. As the temperature increases, the proteins firm up eventually squeezing out moisture and turning the flesh dry and chalky.
The “sweet spot” temperature zone of 160-170°F gives us the best of both worlds – salmon that is fully cooked through yet still gorgeously moist and tender. Holding the poaching liquid within a 10 degree window requires a bit more attention than just bringing it to a boil and shutting off the heat. But the effort pays off in supremely succulent, flavorful results!
Best Practices for Poaching Salmon
Follow these best practices for poaching salmon at the ideal 160-170°F temperature range
1. Use a Thermometer
If you want to make perfect poached salmon, you need to buy an instant read digital thermometer. You can’t just check the color on the inside like you can with meat because salmon pinks up a long time before it’s fully cooked. And it’s easy to change the fish from not done enough to overcooked by poking it with a fork.
A thermometer takes the guesswork out of determining doneness. For best accuracy, insert the probe into the thickest part of the fillet, taking care not to touch bone.
2. Preheat the Poaching Liquid
Start by bringing your poaching liquid up to temperature before adding the salmon. Water, broth or a water/wine mixture are all excellent poaching bases. For infusing extra flavor, add aromatics like lemon slices, herbs, garlic and onion.
Heat the poaching liquid to 160-170°F over medium heat. Then gently lower in the salmon fillets and maintain the temperature. Preheating prevents the fish from warming too gradually and overcooking on the outside before the interior finishes.
3. Closely Monitor the Temperature
Maintaining 160-170°F requires care to not let the liquid overheat or cool off. After adding the salmon, keep a close eye on the thermometer. Adjust the heat as needed to keep within the target zone.
If the temperature spikes above 180°F, immediately remove from heat and wait for it to fall. Adding ice cubes can help rapidly cool down the liquid if needed.
4. Adjust Cooking Time for Thickness
The thicker the salmon fillet, the longer the poaching time required. For example, a 1-inch fillet may finish in 7 minutes while a 2-inch steak needs upwards of 15-20 minutes. Regardless of thickness, always cook until the interior reaches 145°F.
Follow the probe of the thermometer; the salmon is fully poached when it reaches 145°F in the thickest part.
Poaching Vessels and Liquid Depth
You can successfully poach salmon in vessels from saucepans to roasting pans. The key factors are maintaining the target poaching temperature and using enough liquid to evenly surround the fish.
For skillets and sauté pans, the poaching liquid should come at least halfway up the salmon fillet. If needed, add extra liquid to completely submerge.
Wide, shallow pans require less depth but still need adequate coverage. As a rule of thumb, the liquid should cover at least one-third of the salmon’s thickness. Replenish with added liquid if evaporating too quickly.
Testing for Doneness
While the thermometer is the best tool for determining when poached salmon is cooked to perfection, use these additional tests to cross-check readiness:
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Flake test – Use a fork to gently press into the thickest portion. When cooked between 145-150°F, the salmon will flake easily. If still firm, opaque and resisting flaking, continue poaching.
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Opacity – Salmon becomes increasingly opaque as it cooks. It should be uniformly opaque with no translucent areas when done.
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Color – Perfectly poached salmon is a rosy pink hue. If any portions look too pale or gray, it needs a bit more time.
Add a Finishing Touch
Right before serving, consider giving your poached salmon an extra burst of flavor. Options include:
- A pat of butter – enriches the salmon and adds sheen
- Fresh herbs – dill, parsley, chives enhance freshness
- Citrus – lemon or lime juice brightens the flavor
- Spices – cracked pepper, parsley, dill create interest
- Sauce – beurre blanc, hollandaise, mustard or soy glaze
After mastering the ideal poaching temperature, you’ll be able to transform fresh salmon into an impressive restaurant-quality dish. We hope these tips equip you to achieve salmon poaching success! Let us know how your perfectly poached salmon turns out.
The Best Salmon for Poaching
Basically, the salmon you have on hand is the best salmon to poach this way. Ideally, though, youll want salmon fillets that are at least 1 inch thick, with the skin still on. Theyll be less likely to fall apart when you remove them from the poaching liquid. The variety of salmon is up to you. We love wild-caught Pacific salmon varieties such as Coho, King, and Sockeye.
Shallow Poaching Is Fast But Gentle
Not only does it smell good, but it only takes 15 minutes from start to finish (at least for a small fillet). Broiling or frying salmon can take hours.
The method we use is “shallow poaching. I don’t put the salmon in a poaching liquid; instead, we put it on a bed of shallots, parsley, dill, and white wine and water. Bring to a simmer, cover and cook. The salmon cooks gently and absorbs the flavors of the aromatics.
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What temp should Salmon be cooked?
FAQ
At what temperature do you cook salmon?
How to tell if poached salmon is done?
How do you poach salmon?
Poaching is one of the best ways to make salmon, especially if you want moist and tender results. The same is true for chicken breasts and shrimp! To poach salmon, place seasoned salmon fillets in a skillet on top of a bed of aromatics, such as lemon slices and shallots. I keep the skin on my salmon fillets.
How long do you cook poached salmon?
Timing for poached salmon depends on the fillet’s thickness – generally, aim for 5-12 minutes. Here are two foolproof ways to tell if it’s ready: Best for Precision: Insert an instant-read thermometer into the thickest part of the fillet. Medium Doneness: For tender, juicy salmon, remove it when the temperature reaches 125-130°F (52°C-54°C).
How do you reheat poached salmon?
To reheat poached salmon, place it in an oven-safe dish. Add a splash of water or broth for extra moisture. Cover the dish with aluminum foil to prevent drying. Bake for about 15 minutes, or until the salmon reaches an internal temperature of 125°F to 130°F. Poached salmon is fantastic on salads!
How do you eat poached salmon?
Dab off any white bits and let stand at room temperature for 15 minutes. Cover loosely with plastic wrap and refrigerate until cool. Season salmon with salt and garnish with the lemon and cucumber slices. Serve it with the cumin yogurt sauce. A side of poached salmon is hassle-free and always a showstopper.