I came up with this recipe one night because I was tired of all the other salmon recipes I use. I mean I love all of them…but sometimes you just need a change, you know?
I had white wine in the fridge (duh!), salmon, tons of lemons and fresh parsley…and that it how this idea was born.
I had never “poached” salmon before this, or any fish for that matter! I had eaten poached fish in restaurants, where they usually serve it cold…and it’s fine…but always a little stiff and bland in my opinion. I wanted to cook the salmon in the oven in liquid, which is a poach…but I wanted to do it well and with lots of flavor.
The acids from the lemon, wine and ponzu keep the fish super soft- no dry salmon here! And the flavors of the garlic, wine and lemon compliment the fish SO well…it seriously tastes delicious. When we ate it, we both turned to each other and were like….umm WOW.
We made it again two nights later!
So usually “poaching” is done on the stove top covered, but since I was feeling lazy, this recipe is poached in the oven. You pop it in, set a timer and that’s it! Easy peasy.
It’s also a super fast meal- cooking time is only about 15 minutes, and the prep time is a total breeze.
I call it Tipsy Salmon because of the wine. I started with a little bit of wine in the dish…then poured some more because, hey why not?! And I have to say- the wine makes the dish! This salmon is a lush, and you’re going to love it
Tipsy Poached Salmon
1 lb fresh salmon fillets, skin removed
1/4 cup chopped parsley
1/3 cup dry white wine – use one you would drink!
1 tablespoon ponzu
Zest of one lemon + the juice of half that same lemon
1/2 tsp ground black pepper
1/2 tsp salt + more to taste
1 tablespoon olive oil
2 tsp garlic powder
Heat oven to 400. Prep all of your ingredients while the oven heats up! In a medium bowl, combine all the ingredients other than the salmon, and whisk it lightly. Place the salmon in a 9×7 or 8×8 glass baking dish (If it is too big, the liquid won’t properly cover all the fish!). Pour the other ingredients over the salmon in the dish and wiggle the fillets so everything is coated nicely. Sprinkle a little bit more salt on top of each fillet for good measure and then pop it in the oven. Poach, uncovered, in the heated oven for about 12-16 minutes. Mine usually takes about 15 minutes, but depending on the thickness of the fillets, it could take more or less time. Remove and serve immediately. I like to put mine over a bed of steamed kale or spinach. Pour the poaching liquid over top!