Stovetop Poached Wild Salmon with Lemongrass & Herbs

by Simla on December 17, 2009

This is another one of those dishes I came up with when I had a bunch of odds and ends in our fridge one night. Since then, it’s become a favorite.

Super easy, delicious, and will give you a punch of anti-inflammatory healthy Omega 3 oils – just make sure to eat the skin and/or the layer touching the skin to get the most of those Omega 3′s.

2 servings
Prep time: 7 minutes
Cook time: 20 minutes for simmering poaching liquid, plus 5-8 minutes per inch of thickness of the fish



  1. Pour broth in a large 10″ or 12″ skillet with high edges, and bring to a boil.
  2. Reduce heat so that broth is simmering lightly. Prep and add in all other ingredients except for the salmon, salt, and pepper.
  3. Let simmer for 15-20 minutes, to extract flavors from all added ingredients. Do this while you prep your side dishes.
  4. With 10 minutes left to sit down for dinner, place salmon, skin down in pot, in the simmering liquid. After 4 minutes, flake the fish lightly with your fork and check for doneness. If you like your salmon slightly rare, it may be ready by now. If you like it fully cooked through, then keep checking every minute until it’s done to your liking.
    NOTE: Do not let the broth boil as you poach the fish, as this will overcook the outside.


  1. Use whatever fresh herbs you have in the fridge: cilantro, mint, chives, dill, etc…. to either season the broth, or to garnish the fish to add another burst of flavor and healthy greens to your dish.
  2. Try poaching chicken this way, too, but always ensure the chicken is cooked fully all the way through before serving. Keep the skin on the chicken until the chicken is cooked, to preserve juiciness. Discard the skin before serving for a healthier option.

This fish is fantastic served over a hearty salad or with a side of wild rice and veggies, such as asparagus (you can poach the asparagus in the same poaching liquid and save time! Just poach for 3-5 minutes until the asparagus turns bright green – do not overcook). I suggest serving the green onions and the cooked whole cloves of garlic from the poaching liquid, for added veggies and an extra delicious, healthy touch to the plate.



If you share this recipe, please include this blurb with it:

This recipe is shared with you courtesy of Simla Somturk Wickless, MBA, CHC, CNE, and founder of Delicious Health, Inc., a health, nutrition, and lifestyle consultancy whose mission is to transform busy bodies into healthy, balanced beings (TM). Learn more about Delicious Health at Have a deliciously healthy day!

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