Looking for a light yet satisfying dinner option that’s both healthy and delicious? This Poached Salmon with Dill Yogurt is my go-to recipe when I want something elegant yet surprisingly simple to prepare. The tender, flaky salmon pairs beautifully with the creamy, herb-infused yogurt sauce, creating a restaurant-worthy dish right in your kitchen.
Ingredients
For the Poached Salmon:
- 4 (6-ounce) salmon fillets, skin removed
- 4 cups water
- 1 lemon, sliced
- 2 bay leaves
- 1 teaspoon sea salt
- 4 whole black peppercorns
For the Dill Yogurt Sauce:
- 1 cup Greek yogurt
- 3 tablespoons fresh dill, finely chopped
- 1 tablespoon lemon juice
- 1 small garlic clove, minced
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Start by preparing the dill yogurt sauce. In a medium bowl, combine the Greek yogurt, chopped dill, lemon juice, minced garlic, salt, and pepper. Mix well and refrigerate while preparing the salmon.
- Fill a large skillet with water and add the lemon slices, bay leaves, salt, and peppercorns. Bring to a gentle simmer over medium heat.
- Once the water is simmering (small bubbles, not boiling), carefully lower the salmon fillets into the liquid.
- Reduce heat to medium-low and poach for 8-10 minutes, or until the salmon is just cooked through and flakes easily with a fork.
- Using a slotted spoon, carefully remove the salmon from the poaching liquid and place on serving plates.
- Top each fillet with a generous dollop of the dill yogurt sauce and serve immediately.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Recipe Notes
- For the best results, bring your salmon to room temperature about 15 minutes before cooking.
- You’ll know the salmon is perfectly poached when it’s slightly opaque and flakes easily with a fork.
- The yogurt sauce can be made up to 24 hours in advance and stored in an airtight container in the refrigerator.
- If you can’t find fresh dill, you can use 1 tablespoon of dried dill instead, though fresh will give you the best flavor.
- Make sure the poaching liquid never reaches a full boil – gentle simmering is key for tender, moist salmon.
- You can substitute Greek yogurt with regular yogurt, but strain it first through a cheesecloth to remove excess liquid.
This Poached Salmon with Dill Yogurt makes an excellent weeknight dinner but is also impressive enough for entertaining. Serve it with steamed vegetables or a light salad for a complete, nutritious meal.
Poached Salmon with Dill Yogurt
A light yet satisfying dinner option that's both healthy and delicious. The tender, flaky salmon pairs beautifully with the creamy, herb-infused yogurt sauce, creating a restaurant-worthy dish.
Ingredients
- 4 6-ounce salmon fillets, skin removed
- 4 cups water
- 1 lemon sliced
- 2 bay leaves
- 1 teaspoon sea salt
- 4 whole black peppercorns
- 1 cup Greek yogurt
- 3 tablespoons fresh dill finely chopped
- 1 tablespoon lemon juice
- 1 small garlic clove minced
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Start by preparing the dill yogurt sauce. In a medium bowl, combine the Greek yogurt, chopped dill, lemon juice, minced garlic, salt, and pepper. Mix well and refrigerate while preparing the salmon.
- Fill a large skillet with water and add the lemon slices, bay leaves, salt, and peppercorns. Bring to a gentle simmer over medium heat.
- Once the water is simmering (small bubbles, not boiling), carefully lower the salmon fillets into the liquid.
- Reduce heat to medium-low and poach for 8-10 minutes, or until the salmon is just cooked through and flakes easily with a fork.
- Using a slotted spoon, carefully remove the salmon from the poaching liquid and place on serving plates.
- Top each fillet with a generous dollop of the dill yogurt sauce and serve immediately.
