Perfect Poached Salmon with Hollandaise Sauce

Name: Perfect Poached Salmon with Hollandaise Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 4 fillets salmon (skinless, about 170 g (6 oz) each); 4 cups water; 1 cup white wine; 1 lemon (sliced); 1 bay leaf; 1 tsp black peppercorns; 3 egg yolks (large); 1 tbsp lemon juice (freshly squeezed); 1/2 cup unsalted butter (melted); 1/4 tsp salt; 1 pinch cayenne pepper

35 min 4 servings Medium

All Recipes

Delicate poached salmon paired with rich, creamy hollandaise sauce for an elegant meal.

Prep

15 min

Cook

20 min

Total

35 min

Servings

Difficulty

Medium

Poached salmon with hollandaise sauce is a timeless classic, perfect for a sophisticated dinner or an impressive brunch. This recipe ensures the salmon is tender and moist, with the delicate flavours of the fish beautifully complemented by the rich and creamy hollandaise sauce. The key to this dish is in the technique; careful poaching and a perfectly emulsified sauce make all the difference. Whether you're a seasoned cook or trying something new, this recipe offers a delightful culinary experience.

Instructions

Prepare poaching liquid

In a large saucepan, combine water, white wine, lemon slices, bay leaf, and peppercorns. Bring to a simmer over medium heat.

Pro tip: Ensure the liquid is simmering gently, not boiling, to avoid overcooking the salmon.

Poach the salmon

Add the salmon fillets to the simmering liquid. Cook for 8-10 minutes or until the salmon is opaque and flakes easily with a fork.

Pro tip: Use a slotted spoon to carefully remove the salmon from the poaching liquid.

Start hollandaise sauce

In a heatproof bowl, whisk together egg yolks and lemon juice until thickened and pale.

Pro tip: Place the bowl over a pot of gently simmering water to create a double boiler effect.

Emulsify the sauce

Gradually whisk in melted butter, a few drops at a time, until the sauce is thick and creamy. Season with salt and cayenne pepper.

Pro tip: If the sauce becomes too thick, whisk in a teaspoon of warm water to loosen it.

Serve immediately

Plate the salmon fillets and drizzle generously with hollandaise sauce. Serve immediately while warm.

Pro tip: Garnish with fresh dill or parsley for added freshness.

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Tips & Tricks

Use fresh salmon for the best taste and texture.
Control the poaching temperature carefully to prevent overcooking.
Prepare the hollandaise sauce just before serving for optimal creaminess.

Frequently Asked Questions

How do you make hollandaise sauce for poached salmon?

Hollandaise sauce is made by whisking egg yolks and lemon juice over simmering water, then slowly adding melted butter until thick and creamy.

What temperature should the poaching liquid be for salmon?

Keep the poaching liquid at a gentle simmer, around 80°C (175°F), to cook the salmon evenly without overcooking.

How many calories are in poached salmon with hollandaise sauce?

This poached salmon with hollandaise sauce contains approximately 480 calories per serving.

Can you make hollandaise sauce in advance?

Yes, hollandaise sauce can be made a few hours in advance and kept warm in a thermos until serving.

What is the best wine to pair with poached salmon with hollandaise?

A crisp white wine like Sauvignon Blanc pairs beautifully with poached salmon and hollandaise sauce.

Serving Suggestions

Serve this poached salmon with hollandaise alongside steamed asparagus or new potatoes for a complete meal. A crisp white wine, such as Sauvignon Blanc, pairs beautifully with the dish. You can make the hollandaise sauce a few hours in advance and keep it warm in a thermos. Store any leftover salmon in an airtight container in the fridge for up to two days.

Nutrition per serving

480

Calories

36g

Protein

36g

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