Baked Poached Salmon

Baked Poached Salmon

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Baked Poached Salmon may seem counter intuitive; but baking your salmon surrounded by herbs and wine in the oven produces the most moist and delicious fish. I used to poach my salmon stovetop in a gorgeous stainless steel poacher. Placing the salmon in the poacher was no problem. Lifting it out was another story. Using the oven as a poacher was a real game changer.

Personally, I’m very into advance prep for as much as possible. I make Baked Poached Salmon two days before I’m going to serve it. The extra time gives the salmon a chance to absorb more of the flavors of the thyme and wine. It also makes it a lot easier to remove the skin cleanly after the salmon is thoroughly chilled. I recommend cutting slices of the salmon before you serve it. You don’t have to separate the slices if you prefer to have the look of a whole salmon; but pre-slicing makes it easier to serve and there’s less waste. Any salmon left over makes great fresh salmon salad or salmon croquettes.

I like to serve my Baked Poached Salmon cold with green sauce, cucumber salad and Farro Salad. All the flavors complement each other beautifully.

Prep time: 15 minutes

Baked Poached Salmon

By Gloria Kobrin Published: January 2, 2014

  • Yield:

  • 8 Servings


  • 6 1/2 Pounds Whole Salmon boned out and tied-Optional: head and tail left on
  • 1 Large Onion Peeled and Sliced
  • 1 Small Bunch Fresh Parsley
  • 1 Large Celery Stalk cleaned and sliced
  • 1 Large Bay Leaf
  • 2 Sprigs Fresh Thyme
  • 2 Cups Dry White Wine Can Substitute With Water
  • 2 Tablespoons Olive Oil


  • Baking Sheet
  • Heavy Duty Tin Foil


  1. Preheat oven to: 375° F.
  2. Tear three sheets of foil long enough to encase salmon and form handles at either end. Place on baking sheet. Brush olive oil over top piece of foil.
  3. Rinse salmon and place it on foil. Scatter onions, celery and herbs around salmon. Lift up the edges of the foil and pour liquid over the salmon. Seal foil over the salmon and roll up the ends into handles at either side.
  4. Bake salmon 45 -60 minutes. You should only be able to smell the herbs and wine while fish is oven poaching. If it begins to smell fishy, lower the temperature of the oven. The salmon should be opaque when tested with a knife. When done, open foil and let cool thoroughly. Reseal foil and chill overnight.
  5. TO SERVE: 1. Remove vegetables and parsley from around salmon. Peel skin off salmon with a sharp knife. Carefully, lift salmon and place on serving platter. Decorate with thinly sliced pitted lemon slices and fresh dill.