Wine-Poached Salmon with Dill Sauce

Poaching the salmon in wine adds an extra layer of flavor to this somewhat simple dish.

Serves: 4Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 1⁄2 cup water
  • 1⁄4 cup dry white wine
  • 2 salmon steaks (12 oz. each)
  • 1⁄4 cup mayonnaise
  • 2 Tbsp. lemon juice
  • 1 Tbsp. Dijon mustard
  • 1 tsp. granulated sugar
  • 2 tsp. chopped dill
  • 1⁄2 tsp. salt
  • 1 tsp. ground black pepper


  • In a skillet, bring the water and wine to a gentle simmer. Add the salmon and cook without boiling for 10 minutes or until the fish flakes easily with a fork. Cut the steaks in half and arrange on warmed plates.
  • In a small saucepan, whisk together the mayonnaise, lemon juice, mustard, sugar, and dill. Cook over medium-low heat, whisking, for about 3 minutes or until warmed through but not boiling. Season with salt and pepper and spoon the sauce over the salmon.