Home cooks Adam and Joanne recommend poaching salmon on a bed of aromatics for consistently moist and soft results, offering an alternative to oven baking which can dry the fish out.
Why poaching beats oven baking
Salmon is a versatile protein that can be pan-fried, air-fried, or baked, but each method produces different results and all risk overcooking. According to the duo, who share recipes on TikTok to more than 200,000 followers, poaching is the fourth approach that delivers "incredibly moist" and "soft" fish in under 15 minutes.
In a 2024 video, Joanne demonstrated how to achieve "flavourful" and "moist" salmon without using the oven. She said: "Here's one of our favourite ways to cook salmon. If you've ever had problems with overcooking salmon or having it turn out dry, poaching is your answer."
How to poach salmon
Joanne's recipe places salmon fillets on a base of lemon, shallot, and fennel slices in a lidded pan. The aromatics steam the fish while releasing flavour, and she suggests seasoning with salt, pepper, and fresh dill. She recommends skin-on fillets, as the skin is easier to remove after cooking and protects against heat from below.
"To poach the salmon, we need liquid. We like the citrusy aromas that wine adds and find the combination of white wine and water to be perfect," Joanne added. "Bring to a simmer, cover with the lid and turn to low. Gently cook until the thickest part of the salmon flakes when pierced with a fork."
Cooking time ranges from five to 12 minutes depending on fillet thickness. The same poaching technique can also be applied to chicken and prawns, which restaurants often poach for tender results.
