This post contains affiliate links. Please see our disclosure policy.
Poaching salmon is a super easy, and this 20-minute dinner comes out with big flavor every time thanks to its Mediterranean flare!
Table of Contents
Vibrant and Fancy, but a Total Cinch to Make!
If you can bring liquid to a simmer, you can poach salmon. It’s really that easy.
And once you get comfortable with poaching salmon, the possibilities are pretty endless. You can come up with your own flavor profiles and add-ins to woo your family and flex your culinary talent!
In this Mediterranean-inspired recipe, we’re bathing our fillets in a tomato wine sauce with burst grape tomatoes and briny kalamata olives. So, if you enjoy big Greek flavors, you’re going to love this.
What Is Poached Salmon?
Poaching is a cooking technique where food is submerged into liquid to cook. That liquid could be stock, wine, milk, or even just plain ol’ water—or a combination of these!
The beauty with poaching salmon is that you’re not going to dry it out. So if you’re new at cooking fish, this is an excellent place to start.
There are two different poaching methods:
- Shallow poaching
- Deep poaching
Deep poaching is, of course, when the food is fully and completely submerged into the liquid.
Shallow poaching is what we do in this recipe, where the food is almost completely submerged. This method is great for super tender, boneless, single serving-sized pieces of meat, poultry, or fish.
As the liquid simmers, we spoon it over the salmon fillets—sort of giving them a bath in it.
What I love about this recipe is that the “poaching liquid” doubles as a sauce that you can smother over your fillets when served.
How Long Should You Poach Salmon?
Any fish fillet or steak that weighs between 5-8 oz should take anywhere between 6-9 minutes to cook to an internal temperature of 140-145º F.
A Quick Glance at the Ingredients
- Salmon fillets (*see Recipe Notes)
- Olive oil
- Red onion
- Garlic
- Cherry tomatoes
- Vegetable broth
- Marinara
- Red wine (I like to use a Cabernet Sauvignon)
- Kalamata olives
- Sea salt + cracked pepper
- Fresh basil
How to Poach Salmon in Tomato Wine Sauce
- Heat the olive oil in a sauté pan over medium heat.
- Add the onions, tomatoes, salt, and pepper, and simmer for about 5 minutes or until the tomatoes start to soften and burst. You can lightly press on them with your spatula to help them burst.
- Stir in the garlic and simmer for another 30 seconds.
- Pour the vegetable broth into the pan followed by the marinara and red wine; stir in the olives and the basil.
- Finally, nestle the salmon fillets into the pan. Once the liquid reaches a simmer, reduce the heat to medium-low.
- Cover, and let the salmon fillets simmer (never let it come to a boil) for 6-9 minutes or until the fillets reach an internal temperature of 140º F. Occasionally spoon some of the sauce over the salmon fillets throughout the cooking process to baste them.
- When the salmon is ready, sprinkle on the extra basil and serve.
Recipe Notes
- You could use any variety of salmon for this recipe, but I always opt for my favorite tasty, tender, and buttery Faroe Island salmon fillets. They never disappoint. Be aware that some salmon varieties are firmer in texture, like Sockeye and Keta.
- In the event that someone at your dinner table doesn’t like salmon, this recipe will work with most fillets of fish. Depending on size, cooking times may vary.
- If you prefer to cook without alcohol, you can omit the wine and replace it with extra broth.
- Be sure to keep the liquid at a simmer and avoid bringing it to a full boil.
Have You Made This Recipe?
If you enjoyed this recipe, please consider leaving a STAR rating & commenting below with feedback!
You can also show off your creations on Instagram by tagging @killing__thyme
Other Salmon Recipes You *Need* to Try!
- Thai Sweet Chili Air Fryer Salmon
- Curry Salmon With Coconut Milk
- Easy Miso Salmon
- Bruschetta Grilled Salmon
- Pan-Seared Salmon With Maple Curry Butter
- Sheet Pan Salmon With Moroccan Apricot Glaze
- Air Fryer Lemon Pepper Salmon + Caesar Salad
Easy Poached Salmon in Tomato Wine Sauce
Ingredients
- 1.5 LBS salmon, cut into four equal fillets, I highly recommend a more fatty and tender salmon, like Faroe Island (chinook/king)
- Sea salt + cracked black pepper, to taste
- 1 TBSP olive oil
- 1 cup shaved or thinly sliced red onion, preferably using a mandolin
- 1 cup cherry tomatoes
- 2 cloves garlic, minced
- 1/2 cup vegetable broth
- 1/2 cup marinara
- 1/4 cup red wine, I like to use Cabernet Sauvignon
- 1/2 cup kalamata olives
- 1/4 cup roughly chopped or ribboned basil leaves, + more for garnish
Instructions
- Heat the olive oil over medium heat in a sauté pan.
- Transfer the onions and tomatoes to the pan and sprinkle with a bit of salt and pepper. Let them simmer for about 5 minutes, or until the tomatoes start to soften and burst. (You can press on the tomatoes lightly with your spatula to help them burst.)
- Stir in the garlic; simmer for another 30 seconds.
- Now pour the broth into the pan, followed by the marinara and red wine; stir in the olives and the basil.
- Nestle the salmon fillets into the sauce. Once the sauce reaches a simmer, bring the heat to medium-low and cover.
- Leave the salmon fillets to simmer (don't let the liquid come to a boil) for 6-9 minutes, or until the fillets reach an internal temperature of 140º F. Occasionally spoon some of the sauce over the fillets as they cook to baste them.
- When the salmon is ready, garnish with some extra basil and serve.
Loved this dish and the remaining broth made an amazing sauce to toss pasta in the next day
So happy to hear this, Kyria! xx
Thanks for the recipe, I added a slight twist and pan fried the salmon skin side only before putting it into the broth.
Was a killer combo.
Hey Charles! I’m so glad you enjoyed this! I love that you went the crispy-skinned route. Crispy-skinned salmon is just so darn good. Thanks so much for taking the time to report back!
This is such a beautiful dish. I have never tried poaching filets either. There’s always a first!
Beautiful idea, I love to indulge in fish during the holiday
My husband loves salmon! I’ll have to give this one a try.
Poached salmon is my favorite, but I usually do it very simply. This tomato wine sauce sounds fabulous, so definitely making this recipe next time!
That sauce!! Wow!! That sounds soo yummy!!!!!!!!!!
We are attempting to eat better now and hitting the gym hard. This salmon looks super yummy and flavorful!
I made this last night and it was an absolute hit! Thanks so much for the recipe!
I’m so glad you loved it! Thanks for the feedback :)
This is a great recipe to include more salmon into my diet, Dana. I fell in love with this dish. Can I combine yellow and red onion?
Hey Agness!
I’m so glad you’re into this recipe. It’s a keeper! You could totally combine yellow and red onions. Let me know what you think if you try it out :)