Herb-Infused Poached Salmon with Lemon & Dill
This delightful Herb-Infused Poached Salmon is a family favorite, inspired by my father-in-law's simple yet elegant recipe. Perfectly poached in a fragrant blend of white wine, fresh lemon, and dill, this dish offers a burst of flavor with each bite. It’s not only easy to prepare and low in calories but also incredibly versatile—enjoy it warm directly from the oven or chilled as a refreshing appetizer. Pair it with a zesty aioli or creamy dill sauce for an elevated dining experience at your lunch table or as a satisfying snack.
4
Servings
100
Calories
5
Ingredients
Ingredients
Salmon fillet
1 (cleaned and scaled)
Lemon
1 (sliced)
Fresh dill
4-5 sprigs (whole)
Pickled ginger
6-8 slices (optional)
White wine
1 cup (dry)
Instructions
1
Preheat the oven to 350°F (175°C).
2
Spray a foil pan with cooking spray to prevent sticking.
3
Layer the bottom of the pan with lemon slices, fresh dill sprigs, and pickled ginger if using.
4
Carefully lay the salmon fillet on top of the herb layer.
5
Pour the white wine over the salmon, then add enough water to the pan to completely submerge the fish.
6
Cover the pan tightly with foil, puncturing small holes with a knife to allow steam to escape.
7
Place the pan in the preheated oven and bake for approximately 25 minutes, or until the salmon flakes easily with a fork. Cooking time may vary depending on the thickness of the fillet.
8
Once cooked, remove from the oven and let it cool slightly. Serve warm or refrigerate to enjoy cold with aioli or creamy dill sauce.
Nutrition Information
4.5g
Fat
0.5g
Carbs
17.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is Herb-Infused Poached Salmon with Lemon & Dill.
How many calories are in one serving of this poached salmon?
Each serving contains 100 calories.
What is the oven temperature for baking the salmon?
The oven should be preheated to 350°F (175°C).
How long does the salmon need to bake?
The salmon should bake for approximately 25 minutes.
Can I serve this salmon cold?
Yes, it can be refrigerated and enjoyed cold as a refreshing appetizer.
What liquids are used for poaching the fish?
The fish is poached in a mixture of dry white wine and enough water to submerge it.
Is there a specific type of wine recommended?
A dry white wine is recommended for this recipe.
What should be layered at the bottom of the pan?
Lemon slices, fresh dill sprigs, and pickled ginger should be layered at the bottom.
How much protein is in each serving?
Each serving provides 17.5g of protein.
Is the pickled ginger a required ingredient?
No, the pickled ginger is optional.
What is the fat content per serving?
There are 4.5g of fat per serving.
How many servings does this recipe yield?
This recipe makes 4 servings.
What condiments pair well with this salmon?
It pairs well with a zesty aioli or a creamy dill sauce.
How do I know when the salmon is finished cooking?
The salmon is done when it flakes easily with a fork.
Why should I puncture holes in the foil covering?
Puncturing small holes allows steam to escape during the poaching process.
What is the carbohydrate count for this dish?
The dish contains 0.5g of carbohydrates.
What type of pan is suggested for this recipe?
A foil pan is suggested for easy preparation.
How much white wine is required?
The recipe calls for 1 cup of dry white wine.
What fresh herb is used in the poaching liquid?
Fresh dill is used for the infusion.
How many dill sprigs are needed?
You should use 4 to 5 sprigs of fresh dill.
What is the preparation required for the lemon?
The lemon should be sliced.
What preparation is needed for the salmon fillet?
The salmon fillet should be cleaned and scaled.
Is this recipe considered healthy?
Yes, it is tagged as healthy and low calorie.
Who inspired this specific recipe?
The recipe was inspired by the author's father-in-law.
Should I use cooking spray?
Yes, spray the foil pan with cooking spray to prevent the fish from sticking.
What categories does this recipe fall under?
It is categorized under Lunch and Snacks.
How much pickled ginger should I use if I include it?
The recipe suggests 6 to 8 slices of pickled ginger.
Does the recipe contain any sugar or fiber?
No, the sugar and fiber content are listed as null or not present.
Can I use this recipe for a snack?
Yes, its versatile nature makes it perfect as a satisfying snack.
How much water should be added to the pan?
Add enough water to the pan to completely submerge the salmon fillet.