Poached Salmon with Green Sauce

Enhance the subtlety of poached salmon with a fragrant and refreshing dill sauce. This dish goes nicely with boiled new potatoes.

Serves: 6Hands-on: 20 minutesTotal: 1 hour 15 minutesDifficulty: Medium

Serves: 6


  • 5 cloves garlic, peeled
  • 1⁄4 cup walnuts
  • 3 cups fresh dill, coarsely chopped
  • 2 lemons, divided
  • 1 tsp. salt
  • 3⁄4 cup canola oil
  • 4 cups water
  • 1⁄3 cup white wine vinegar
  • 1 medium red onion, sliced thick
  • 1⁄2 tsp. white peppercorns
  • 1⁄2 tsp. mustard seed
  • 1 tsp. dill seed
  • 2 bay leaves
  • 6 salmon fillets (6 oz. each)
  • Lemon wedges


  • For the green sauce, add garlic cloves and walnuts to the bowl of a food processor. Pulse until finely chopped. Add dill, the lemon zest of 1 lemon, and salt. Process into a thick paste. With the processor on, add the oil in a steady stream, until the mixture is thick and creamy. Refrigerate for at least 30 minutes.
  • In a large skillet, combine the water, vinegar, onion, peppercorns, mustard seed, dill seed, and bay leaves. Bring to a boil, lower heat and simmer for 15 minutes. Nestle salmon into the pan and cover. Cook for 8 to 10 minutes, or until salmon starts to flake.
  • Transfer the fillets briefly to a paper towel–lined plate and pat dry. Serve with a generous drizzle of sauce and a wedge of lemon.