Champagne Poached Alaska Salmon

Total Time
Prep 10 mins
Cook 7 mins

I got this from Recipe Goldmine under Valetines Menu's. I haven't tried it yet but it looks easy and elegant!

Ingredients Nutrition


  1. Remove any skin or bones from Salmon.
  2. Season Alaska salmon steaks/fillets lightly with salt and pepper. Place in a pan just large enough to hold the salmon in 1 layer. Add the champagne, lemon juice and just enough water to cover the fish.
  3. Remove the fish and bring the liquid to a boil.
  4. Return the salmon steaks/fillets to the pan. Top each with an onion slice, capers,and tarragon sprig. Reduce heat to a simmer, cover pan with foil and poach at no more than a simmer for 6 to 10 minutes (depending on the thickness of the salmon).
  5. Remove salmon steaks/fillets from the liquid and place on 4 warm serving plates. Top each piece of fish with 1 ounce of the liquid top with olives, capers and onions.
Most Helpful

We didn't like this. We love salmon, we love champagne, just not together. I followed directions exactly and found that it was too much of the same strange flavor and got it got very boring. I feel this might be good in tiny amounts on crackers with cream cheese and chives as an appetizer for guests?

ZJanks July 28, 2006

Easy and elegant! I used a salmon filet. Didn’t use capers but might try them for more flavor. I didn’t like the honey mustard topping. It reminded me too much of eating a turkey sandwich. Personal preference. I’ll probably look for something else to top it with. My husband thought it was perfect. We like salmon, so we will be making this again.

Kate 8:) February 15, 2006