Citrus Poached Salmon

"A Light dish served over White Jasmin Rice. This is also good served cold. Left overs make a great salmon salad. You can 1/2 the liquid with no problem."
photo by Swirling F. photo by Swirling F.
photo by Swirling F.
photo by Swirling F. photo by Swirling F.
photo by Swirling F. photo by Swirling F.
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:




  • In a large pot, combine chicken stock, orange juice, grapefruit juice, white wine, onion, carrots, kaffir lime leaves, garlic and lemon grass.
  • Season with salt and white pepper.
  • Bring to a boil for 5-10 minutes.This is to reduce so the liquid has more flavor and to soften the veggies.
  • Reduce heat to a very low simmer.
  • Place the salmon (skin side down) in the poaching liquid until flaky and tender, about 5-10 minutes.
  • Serve as is garnished with fruit. Or chill place on a bed of greens garnished with fruit slices.

Questions & Replies

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  1. Michelle Bensky
    This was really wonderful. Someone who almost never cooks asked for the recipe after eating this. I also garnished this with round slices of the citrus that was used for zest and it was lovely. I will certainly make this again and again. Thank you for the terrific recipe.
  2. NannyMarvel
    Very Very Good! Fast - Easy and delicious!!
  3. MollyBea
    I have served this several times. My family loves it, as well as dinner guests we have had. It's fairly simple, and delish!!!
  4. Kozmic Blues
    Rita, This was excellent! The flavor of the poaching liquid really gave the salmon such a nice flavor. The fish came out sooo moist and flaky. I actually made half the recipe, which worked out just fine. My salmon fillets were a bit thick, so my cook time was a few minutes longer then was stated. The only substitution I made was using vegetarian “chicken” broth in place of regular. As I'm writing this, I see your extra notes under "reviews and comments" I might take your suggestion when I make this again (because I WILL make this again!) to saute the vegies and lemongrass first, just to soften them a bit more. Anyone else who tries this, I recommend that you take Rita’s suggestion and serve it with the jasmine (or whatever you prefer) rice. The rice is great for all that extra, flavorful poaching liquid.
  5. Rita1652
    I`ve also sauteed the onions,carrots,lemongrass, and garlic in olive oil till translucent. Then added the keffer lime leaves and chicken stock, orange juice, grapefruit juice, white wine. Then follow to step 2.



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