English Poached Salmon Recipe

Serves/Makes: 3 to 4


  • 1 (3 to 4 pounds /1.4 to 1.8 kg) piece salmon, from the larger part
  • 2 cups (500 mL) milk
  • 2 cups (500 mL) water
  • 1 tablespoon (15 mL) pickling sauce
  • 2 bay leaves
  • 1/4 cup (60 mL) grossly chopped parsley
  • 1/2 teaspoon (2.5 mL) basil
  • 1/4 teaspoon (1 mL) dill seeds
  • 1 cup (250 mL) mayonnaise
  • 1 lemon, peeled and thinly sliced
  • 2 hard-boiled eggs
  • 2 carrots, finely grated
  • Crunchy lettuce leaves
How to cook English Poached Salmon:
  • Wrap salmon in cottoncheese, sewing ends and sides reserve.
  • In an 8-cup (2-L) microwave-safe glass container, mix together milk, water, pickling salt, bay leaves, chopped parsley, basil and dill seeds.
  • Cover and microwave for 15 minutes, on 'MAXIMUM'.
  • Add wrapped salmon pouring some of the hot liquid on top of the salmon.
  • Cover and microwave on 'MEDIUM-MAXIMUM' for 5 minutes per pound (454 g).
  • Leave to rest for 10 minutes.
  • Leave to cool for 1 hour, at room temperature.
  • Do not unwrap salmon.
  • Refrigerated wrapped salmon overnight.
  • To serve, umwrap and skin salmon arrange salmon onto a nice serving plate.
  • Coat salmon with mayonnaise.
  • Line-up lemon slices, overlapping, on top of the salmon.
  • Grate hard-boiled eggs sprinkle all over salmon.
  • Top all around with grated carrots.
  • Serve, over crunchy lettuce leaves.


Oven: 700 watts
Preparation time: 20 minutes
Cooking time: 30 to 35 minutes
Waiting time: l0 to l2 hours

This recipe for English Poached Salmon serves/makes: 3 to 4

The English Poached Salmon recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Salmon (more Salmon recipes)
Preparation Method: Microwave (more Microwave recipes)
Cuisine: British (more British recipes)

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