Salmon Poached in Champagne With Capers & Tarragon

Total Time
Prep 15 mins
Cook 6 mins

Poached in lemon, champagne, olives, capers, and tarragon. The only fat in this is the healthy fat from the fish!

Ingredients Nutrition


  1. Place salmon in a shallow pan large enough to hold in a single layer.
  2. Add champagne, lemon juice, zest and enough water to just cover fillets.
  3. Remove fish and bring poaching liquid to a boil.
  4. Lay fish skin sides down back in pan and top with onion slices, capers, olives, tarragon, salt and pepper. Reduce heat until liquid is at a very low simmer and poach 4 to 6 minutes, depending on thickness of the fish.
  5. Fish is done when flesh is opaque and flakes easily with a fork.
  6. Remove fish from liquid, along with onions, capers, olives, and tarragon.
  7. Drain well and serve immediately.


Most Helpful

mmm good I really did enjoy this. Very light tasting Made for ZWT4 for the chic chefs

bigbadbrenda June 27, 2008

A nice way to cook salmon. I usually bake or grill - so poaching is new to me. This was a nice liquid to use - added subtle flavor to the fish. Thanks! ZWT 3

MA HIKER June 26, 2007

This was beautiful, light and fresh tasting the champagne made it extra special! Thank you for posting.

English_Rose June 13, 2007

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