Poached Salmon With Tarragon Vinaigrette | Recipes | Cook For Your Life

Poached Salmon With Tarragon Vinaigrette

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4.4 out of 5 stars (based on 7 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 13 ingredients

Tarragon vinaigrette is delicious drizzled over salads and steamed vegetables; it’s also a wonderful way to liven up simple poached salmon. The flavors of tarragon and salmon are meant to be together, with the tart...


For the Poached Salmon:

  • 1 inch slice of lemon peel
  • ½ teaspoon black peppercorns
  • 1 bay leaf
  • Salt, to taste
  • ½ small onion (optional)
  • 2 to 4 cups of water
  • 1¼ pounds wild salmon fillet

For the Tarragon Vinaigrette:

  • 2 tablespoons Dijon mustard
  • Sea salt and freshly ground black pepper, to taste
  • 1 tablespoon white wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon cold water
  • 3 to 4 good sized sprigs of fresh tarragon, lightly chopped
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Nutrition Facts


284 cals


16 g

Saturated Fat

3 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

8 g


3 g


1 g


1 g


32 g


823 mg


  1. In a wide saute pan with a tight-fitting lid, add the lemon peel, peppercorns, bay leaf, salt, and onion, if using. Add 1-inch of water, then bring to a boil, then cover and simmer for 10 minutes, or until the onion is tender, if using.
  2. Place the salmon skin-side down in the water and cover the pan. Turn off the heat. Let the salmon sit and steam for 8 to 10 minutes, per inch of thickness.
  3. Meanwhile, prepare the vinaigrette. Follow the instructions here.
  4. Remove the salmon and discard the liquid. Drizzle with the tarragon vinaigrette. This dish is good eaten either hot or cold. Serve with Basic Couscous or Simple Roasted Potatoes.

Chef Tips

If you can, buy wild salmon. It tastes better, is better quality, and is often more nutritious than farmed fish. We do realize that it is much more expensive, but you don’t need to buy a lot. The recommended portion for salmon is just 3-ounces, about the size of a pack of cards.

If you have leftovers, poached salmon can be frozen and kept for up to 3 months. Defrosted, it is perfect to use for our Salmon Cakes with Lemon Yogurt Sauce.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society