Poached Salmon with Hollandaise Sauce Recipe
Looking for the best Poached Salmon with Hollandaise Sauce recipe? This elegant seafood dish features tender, flaky salmon gently poached in a fragrant broth and topped with a silky homemade Hollandaise sauce. Served with asparagus and buttery baby potatoes, it’s a restaurant-quality meal that’s surprisingly easy to prepare at home. Perfect for brunch, dinner parties, or a special family meal.
❤️ Why You’ll Love This Recipe
Perfectly tender and flaky salmon
Rich, buttery homemade Hollandaise sauce
Elegant restaurant-quality presentation
High in protein and healthy omega-3 fats
Ready in just 40 minutes
Ideal for special occasions or weekend dinners
⏱️ Recipe Details
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: Approximately 540 kcal per serving
Protein: 38 g per serving
🛒 Ingredients
For the Poached Salmon
4 salmon fillets (6 oz / 170 g each)
4 cups water
1 cup dry white wine or additional water
1 small onion, sliced
2 garlic cloves, smashed
2 lemon slices
2 bay leaves
4 sprigs fresh dill
1 teaspoon black peppercorns
1 teaspoon sea salt
Homemade Hollandaise Sauce
3 large egg yolks
½ cup (115 g) unsalted butter, melted and warm
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard (optional)
Pinch of cayenne pepper
Salt and white pepper, to taste
For Serving
Steamed asparagus
Buttered baby potatoes
Fresh dill
Lemon wedges
Chopped parsley
👨🍳 Instructions
Step 1: Prepare the Poaching Liquid
In a large skillet or shallow saucepan, combine:
Water
White wine
Onion
Garlic
Lemon slices
Bay leaves
Dill
Peppercorns
Salt
Bring to a gentle simmer over medium heat for 10 minutes to infuse the flavors.
Step 2: Poach the Salmon
Reduce the heat to low.
Carefully place the salmon fillets into the poaching liquid.
Poach gently for 8–10 minutes, depending on thickness, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Carefully remove the salmon with a slotted spatula and keep warm.
Step 3: Make the Hollandaise Sauce
Place the egg yolks and lemon juice in a heatproof bowl over a saucepan of barely simmering water (double boiler).
Whisk constantly until the mixture thickens slightly.
Slowly drizzle in the warm melted butter while whisking continuously until the sauce becomes smooth and creamy.
Whisk in:
Dijon mustard (optional)
Cayenne pepper
Salt
White pepper
Keep the sauce warm but do not let it boil.
Step 4: Prepare the Sides
Steam the asparagus until crisp-tender, about 4–5 minutes.
Boil the baby potatoes until fork-tender, then toss with butter and chopped parsley.
Step 5: Assemble the Plate
Arrange the baby potatoes and asparagus on each plate.
Place a poached salmon fillet on top.
Generously spoon the warm Hollandaise sauce over the salmon.
Garnish with fresh dill, parsley, and lemon wedges.
🍽️ Serving Suggestions
This elegant salmon dish pairs perfectly with:
Buttered baby potatoes
Steamed asparagus
Green beans
Wild rice
Roasted seasonal vegetables
Crusty artisan bread
💡 Chef’s Tips
Keep the poaching liquid at a gentle simmer—never let it boil, as vigorous boiling can make the salmon tough.
Add the melted butter slowly to the Hollandaise while whisking constantly to prevent the sauce from separating.
Serve the Hollandaise immediately for the smoothest texture.
Fresh dill and lemon enhance the delicate flavor of the salmon beautifully.
🧊 Storage
Refrigerator: Store leftover salmon in an airtight container for up to 2 days.
Hollandaise Sauce: Best enjoyed fresh. If necessary, keep warm for up to 1 hour over very low heat, whisking occasionally.
Reheat the salmon gently to avoid drying it out.
🥗 Nutrition (Per Serving)
Calories: 540 kcal
Protein: 38 g
Carbohydrates: 8 g
Fat: 39 g
Saturated Fat: 15 g
Fiber: 2 g
Sugar: 3 g
Sodium: 420 mg
❓ Frequently Asked Questions
Can I use frozen salmon?
Yes. Thaw it completely in the refrigerator and pat it dry before poaching for the best texture.
Why did my Hollandaise sauce separate?
This usually happens if the butter is added too quickly or the sauce becomes too hot. Whisk constantly and keep the heat low.
Can I make Hollandaise sauce ahead of time?
It’s best served immediately, but you can keep it warm for up to an hour over very gentle heat, whisking occasionally.
What side dishes go well with Poached Salmon?
Steamed asparagus, buttered baby potatoes, wild rice, roasted vegetables, sautéed spinach, or a crisp green salad all pair wonderfully.
