Poached Salmon With a Mustard-Dill Sauce

Total Time
Prep 20 mins
Cook 20 mins

Here is a light delicious salmon recipe, I made this dish last night as hot salmon and sauce. But it is a very versatile dish and in summer can be served chilled, both the salmon and the sauce. If chilling the salmon, I recommend leaving the fish in the poaching liquid, in the fridge for a few hours, to really allow the flavours to infuse the salmon. I served mine with wild rice and minted vegetables, but it goes well over linguine with a green salad on the side.

Ingredients Nutrition


  1. In a large pan, add water, wine, lemon juice, mustard seeds, peppercorns, bay leaves and dill, bring to a boil, reduce heat, cover and simmer for 10 minutes.
  2. Add the fish and return to a simmer, cover and continue to simmer until fish is cooked and flakes easily, approximately 8 minutes.
  3. For the Sauce: In a pan combine mustard, vinegar, sugar, Worcestershire, dill and sour cream, stir over medium heat until hot, when fish is cooked add the 3 tablespoons of liquid from poached fish. Heat through and serve over fish.
  4. To serve: Place fish on plate and top with sauce, garnish with dill.
Most Helpful

Loved the sauce! I had leftover and it was really dilly the next day. Delicious! I pan seared the salmon instead of poaching it (personal preference) with salt and pepper. Then I squeezed a little lemon juice over and served with the mustard dill sauce. I made the sauce with Splenda brown sugar blend and substituted plain yogurt for the sour cream (let it drip in a sieve for 20 minutes or so to thicken).

threeovens July 12, 2011

We eat salmon quite a bit, so always looking for new ways to prepare it. The salmon was very tasty, but I didn't care much for the sauce; however, my partner liked it.

Chef-Boy-I-Be Illinois September 02, 2008

We usually eat salmon 6-7 times a month, so I'm always on the lookout for new ways to prepare it! I male half a recipe & was rewarded with a very tasty salmon fillet! Thanks for a great recipe! [Made & reviewed as a kidnapped recipe in the Aus/NZ Recipe Swap #16]

Sydney Mike May 09, 2008