Easy Poached Salmon With Dill

Recipe by shannon0001
READY IN: 25mins


  • 1
    kg thawed salmon fillet, with skin on 1 side (may substitute with steelhead trout)
  • 1 - 1 12
    tablespoon pickled capers (can be found in grocery store located in same aisle as pickles)
  • 1
    tablespoon chopped dill weed (use fresh or frozen but not dried)
  • 14
    cup thinly sliced onion
  • 1
    tablespoon lemon juice or 1/2 fresh lemon, peeled and sliced
  • salt and pepper


  • Pre-heat oven to 350 degrees fahrenheit.
  • Remove any visible bones and cut off the head and tail (if it hasn't already been done for you) If using a poacher place the tray in the poacher, add 1/4 cup water and place your salmon in the tray skin side down.
  • If you do not have a fish poacher (how many of us do?) you can use any oven safe pan large enough to hold your fish.
  • Just crumple and crinkle a medium sized sheet of tin foil and place your fish on the foil skin side down.
  • Add enough water to just come to the edge of the foil without spilling onto the fish (approx 1/3 cup).
  • On top of the fish sprinkle all ingredients.
  • Cover with lid or tin foil.
  • Cook for 12-20 min's.
  • For RARE fish, cook just until white liquid emerges from fish (this is the cooked fish oil).
  • It will be pinky white on the outside and peachy pink inside.
  • For more well done fish, cook until fish is a pinky white color all the way through.
  • Place on a platter to serve.
  • Leave onions, capers and dill on the fish.
  • Slice lemons on the side for those who like fresh lemon juice.
  • This salmon is great served with rice and steamed veggies or a salad.