Poaching salmon is one of the easiest and healthiest ways to prepare this delicious and nutritious fish. When poaching salmon, using the right temperature is key to getting perfectly cooked, moist and flaky results. So what is the ideal temperature for poaching salmon?
The Optimal Temperature Range for Poaching Salmon
The optimal temperature range for poaching salmon is 140°F to 160°F (60°C to 71°C). This gentle heat range allows the salmon to cook slowly and evenly, so it turns out moist, tender and cooked through without becoming overdone.
Poaching salmon at too low of a temperature can result in undercooked fish. And poaching at too high of a heat can make the salmon dry, rubbery and easily overcooked. Staying within 140-160°F helps prevent both issues.
Most recipes recommend poaching salmon right around 150°F (65°C), which is right in the middle of the ideal range. At this temperature a 1-inch thick salmon fillet will become opaque and flake easily with a fork in 8-10 minutes. Thicker cuts may take 12-15 minutes.
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140-160°F (60-71°C): The ideal poaching temperature range for salmon. Aim for around 150°F (65°C).
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Below 140°F (60°C): Risk of undercooking the salmon.
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Above 160°F (71°C): Risk of overcooking, making salmon dry.
Tips for Poaching Salmon at the Right Temperature
Follow these tips to successfully poach salmon within the ideal 140-160°F temperature range:
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Use a thermometer – The most foolproof way to poach salmon at the right temp is to monitor it with an instant-read thermometer Insert the probe into the thickest part of the fillet and poach until it reaches 145°F for medium doneness
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Simmer gently – Keep the poaching liquid at a gentle simmer. Bubbles should slowly break the surface. Avoid a rolling boil, which can overcook the fish.
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Remove from heat – Salmon will continue to cook after being removed from the poaching liquid. Take it off heat when the internal temp is 5-10°F below your target temp.
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Preheat poaching liquid – Bring your poaching liquid to a simmer before adding the salmon. Don’t start with cold liquid.
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Use a low stove setting – Poach over low to medium-low heat. High heat increases the risk of overcooking.
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Cut salmon evenly – Uniform thickness will help the fish cook at the same rate. Aim for 1-inch thick portions.
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Don’t crowd – Avoid overcrowding, as too many pieces can lower the poaching temp. Work in batches if needed.
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Partially cover – Covering the pan can stabilize steam temp. Leave the lid ajar to maintain visibility.
Delicious Recipes for Poached Salmon
Once you’ve mastered poaching salmon at the right temperature, try out these delicious poached salmon recipes:
Simple Lemon-Herb Poached Salmon
This easy 10-minute salmon dish is poached in a flavorful broth of white wine, lemon, garlic and fresh herbs. The salmon turns out moist and infused with bright flavor.
Cook at: 150°F until salmon is opaque and flakes easily, 8-10 minutes.
Poached Salmon with Cucumber-Dill Sauce
Salmon is gently poached in vegetable broth and served with a refreshing chilled cucumber and fresh dill sauce. The cool sauce beautifully complements the warm, delicate salmon.
Cook at: 145°F until just cooked through, 10-12 minutes.
Asian-Style Poached Salmon
For an Asian twist, salmon is poached in a light ginger-scented broth and served with a teriyaki glaze. Sesame seeds add texture.
Cook at: 150°F until medium or until desired doneness is reached.
Mediterranean Poached Salmon
Transport your tastebuds to the Mediterranean with salmon poached in a broth of white wine, garlic, shallots and herbs. Ladle the flavorful poaching liquid over the fish.
Cook at: 150°F for 5-10 minutes depending on thickness.
Poached Salmon Salad
Transform leftover poached salmon into an elegant main course salad. Mix flaked salmon with spinach, cherry tomatoes and olives. Drizzle with the poaching liquid for extra flavor.
Cook salmon at: 145°F until opaque and medium done, about 8 minutes.
Poaching Salmon Safely
Proper handling and storage are important when working with raw salmon to avoid foodborne illness:
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Buy fresh – Purchase salmon that is refrigerated or kept on ice. Avoid fish that smells fishy or ammonia-like.
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Refrigerate promptly – Store raw salmon in the fridge in a container or zip top bag. Use within 2 days.
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Thaw safely – Thaw frozen salmon in the fridge, never at room temp. Cook immediately after thawing.
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Marinate in the refrigerator – If marinating salmon prior to poaching, keep it chilled in the fridge.
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Clean work surfaces and tools – Avoid cross-contamination by washing all surfaces, cutting boards, knives, etc that touch raw salmon before reusing.
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Discard poaching liquid – Don’t reuse the poaching liquid after cooking salmon in it. Discard it after use.
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Cook thoroughly – Cook salmon to an internal temperature of at least 145°F to destroy any potential bacteria.
The Takeaway on Poaching Temperature for Salmon
Poaching salmon at 140-160°F, ideally around 150°F, allows the fish to gently cook through without overcooking. Monitoring the temperature with a thermometer guarantees perfect results every time. Refer to this guide to successfully poach moist, flaky salmon.
How to Poach Salmon
Simple Poached Salmon comes together in about 10 minutes and just one pan. This is such an easy salmon recipe you may even memorize it!
- Prep the lemon: Zest one lemon, then slice it in half and juice into a large saucepan with a lid. Cut the second lemon into wedges or slices. Set the sliced lemon and zest aside.
- Make the poaching liquid: To the saucepan with the lemon juice, add 1/2 cup white wine. Stir in 1 thinly sliced shallot, 2 minced garlic cloves, and 2 sprigs each of parsley and dill. Bring to a simmer over medium heat.
- Season the salmon: Slice a 1 1/2 pound salmon fillet into 4 equal portions. Pat dry with paper towels, then season each piece all over with kosher salt.
- Poach the salmon: Nestle the salmon portions in the poaching liquid. Lower the heat to maintain a simmer and cover. Cook for 5-8 minutes (I stop at 5 minutes). The poaching time depends on how well-done you like your fish, and how thick it is.
- Garnish: Take the salmon off the heat. Sprinkle with the reserved lemon zest, chopped fresh parsley leaves and dill.
- Serve: Use a spatula to transfer each piece of salmon to your serving plates. Ladle the broth over top. Drizzle with olive oil if you’d like, and serve with lemon wedges or slices on the side.
Ingredients for Poached Salmon
Poaching is one of the fastest and easiest ways to cook salmon. Simply throw some pantry essentials in a pan (yes, white wine is a pantry essential around here) and simmer for 5 minutes! You’re left with a tender, soft salmon and delicious broth.
- Lemon: Lemon juice is used to flavor the poaching liquid, and zest is used as a garnish.
- White wine: A dry white wine works best with the savory flavors of the poaching liquid.
- Flavor makers: Shallot and garlic bring a sweet allium flavor to the lemony white wine poaching liquid. I love the delicate flavor of shallot here. You can substitute with 1/2 of a small yellow onion, sliced into half moons, if necessary.
- Fresh herbs: Dill and parsley bring the Mediterranean flavor for this easy salmon recipe. You can substitute dried in a pinch, but nothing beats fresh herbs.
- Salmon: Salmon fillets vary greatly in terms of thickness. A thicker fillet, like king or sockeye, works best for poaching. If you have a thin fillet, lower the cooking time.
- Kosher salt: Seasoning with kosher salt draws out the flavor of both the fish and the poaching liquid.
- Extra virgin olive oil: This step is optional, but I love to drizzle on some peppery Hojiblanca.
What temp should Salmon be cooked?
FAQ
What temperature do you poach salmon?
Water should cover, but if not, add enough to just cover salmon. Set over medium heat and bring poaching liquid to 170°F (77°C). Adjusting heat to maintain water temperature, cook salmon until it registers 115°F (46°C) when an instant-read thermometer is inserted into the thickest part of the fish, about 20 minutes.
What temperature do you poach fish?
Never boil! The best temperature for poaching fish is 140 degrees. For best results, you’ll want to monitor this with a cooking thermometer. If your temperature never rises above 140, it’s impossible to overcook your fish.
What temperature is best to cook salmon?
How to poach salmon in a saucepan?
Bring slowly to the boil, uncovered, then reduce the heat and simmer for 10 minutes to bring out the aromatics. Reduce the heat a little more, until the liquid is barely simmering. Gently add the salmon fillets and cook for 5-6 minutes depending on thickness, until the fish is completely opaque.