Cold Poached Salmon

From John Sgammato

This is a delightful way to make a special picnic lunch or Sunday brunch, and easy, too!


  • a fillet of fresh, boned salmon, at room temperature

  • a bottle of dry white wine

  • a half of a small onion, peeled

  • a bay leaf

  • a pinch of dried dill

  • a few crushed peppercorns

  • a few crushed juniper berries

  • a pinch of salt



  • a fish poacher


To prepare:

  1. Grease the tray of the fish poacher with butter.

  2. Place the fillet on the tray, skin-side down.

  3. Gently fill the poacher with the court-bouillon. Add water to cover the fish. Some people add a piece of carrot and a piece of celery.

  4. Bring the court-bouillon just to a gentle boil and turn off the heat. Let the fish sit in the court-bouillon until it cools.

  5. Gently lift the tray from the poacher and slide the fillet onto a platter.

  6. Serve with mayonnaise and sprigs of fresh dill, some lemon zest, and maybe a handful of cranberries for color.