Forget dry, overcooked fish. Celebrity chef and seafood maestro Rick Stein has shared his deceptively simple recipe for the most succulent, perfectly poached salmon, and it's a game-changer for home cooks.
This isn't a fussy, complicated chef's technique. Stein's method is brilliantly straightforward, relying on a clever trick with cold water and gentle heat to deliver foolproof results every single time. It’s the ultimate way to cook salmon for a stress-free midweek supper or to impress guests without breaking a sweat.
The Secret to Flawless Poached Salmon
The genius of this recipe lies in its simplicity. Unlike other methods that risk overcooking the exterior, Stein starts the salmon in cold water. This allows the fish to heat up gently and evenly from the outside in, ensuring the centre is cooked to tender perfection without the outside becoming tough.
Rick Stein's Poached Salmon Recipe
Ingredients:
- 2 salmon fillets, skin on or off
- Cold water
- A pinch of sea salt
- Optional: a slice of lemon, a few black peppercorns, or a bay leaf for extra fragrance
Method:
- Place the salmon fillets in a deep frying pan or skillet, ensuring they fit in a single layer.
- Cover completely with cold water – just enough to submerge the fish. This is the crucial cold start!
- Place the pan over a medium-high heat and bring it to a very gentle simmer. You'll see small bubbles forming around the edge of the pan.
- Once simmering, immediately reduce the heat to low and let it poach gently for 4-6 minutes. The time will depend on the thickness of your fillets.
- The salmon is ready when it is opaque throughout and flakes easily with a fork. For the best result, it should still be a little blush in the very centre.
- Use a slotted spatula to carefully lift the salmon out, draining any excess water. Serve immediately.
Why This Method Works
Starting in cold water gives you unparalleled control. It virtually eliminates the risk of the common poaching pitfalls: a rubbery texture or an unevenly cooked fillet. The gentle cooking process preserves the salmon's delicate, moist flavour, making it incredibly versatile.
Serve your perfectly poached salmon hot with steamed new potatoes and hollandaise sauce for a classic treat, or let it cool and flake it over a fresh salad for a healthy, protein-packed lunch. This is one of those essential recipes that belongs in every cook's repertoire.
