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Easy poached salmon with salsa verde

Easy poached salmon

A star rating of 4.7 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling
  • Easy
  • Serves 6

Create a poaching liquor of fennel, bay and parsley for your fish, then serve with an Italian 'green sauce'

Nutrition: per serving
low inkcal415
low insalt1.2g


For the fish

  • 1 tsp peppercorn
  • 200ml white wine vinegar
  • 1 fennel bulb , thinly sliced
  • 2 bay leaves
  • few parsley stalks (from the bunch used for the salsa verde)
  • 1kg/2lb 4oz piece British salmon fillet , skin on
  • few lemon slices

For the salsa verde

  • 3 or 4 garlic clove
  • 5 anchovy fillets, rinsed if packed in salt
  • zest and juice 2 unwaxed lemons
  • large bunch flat-leaf parsley , leaves and stems
  • large bunch basil , leaves and stems
  • 4 tbsp caper drained and rinsed
  • 6 tbsp rapeseed or extra-virgin olive oil
  • steamed Jersey Royal potatoes , buttered, and asparagus, to serve


  • STEP 1

    First make the poaching liquid for the fish. Put the peppercorns, 2 tsp salt, vinegar, fennel, bay leaves and parsley stalks in a saucepan with 2.5 litres of water, and bring to the boil. Boil for 10 mins so all the flavours infuse into the liquid.

  • STEP 2

    Make sure that you choose a roasting tin big enough to hold the salmon fillet. Strain the liquid into the empty tin, bring to the boil on the hob, then add the fish, skin-side down, making sure it is covered in liquid. Scatter around the lemon slices, and simmer gently for 1-2 mins until the fish changes colour completely. Cover the surface with a large piece of foil, turn off the heat and leave to cool completely. The fish will cook as the liquid cools.

  • STEP 3

    To make the salsa verde, put all the ingredients into the bowl of a food processor, then blitz to make a bright, slightly chunky sauce. Season to taste.

  • STEP 4

    Carefully remove the salmon to a serving platter and peel away the skin if you like. Serve with the salsa verde, new potatoes and asparagus.

Recipe from Good Food magazine, June 2012

Goes well with


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A star rating of 4.7 out of 5.6 ratings

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