Ensure the butter is at room temperature for easier incorporation into the hollandaise. If the hollandaise becomes too thick, whisk in a teaspoon of warm water to thin it out. Serve the poached salmon immediately for the best flavor and texture. Pairs well with steamed asparagus or roasted vegetables.
Poached Salmon with Hollandaise Sauce
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PREP TIME15 mins
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COOK TIME10 mins
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TOTAL TIME25 mins
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SERVING2 People
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VIEWS151
Delicate salmon poached to perfection, draped in a velvety, citrus-kissed hollandaise. A classic dish, elevated.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate4 g
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Cholesterol650 mg
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Fiber0 g
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Protein39 g
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Saturated Fat65 g
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Sodium766 mg
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Sugar1 g
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Fat124 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a high-sided skillet or saucepan, combine 3 tablespoons lemon juice, 1 tablespoon olive oil, and enough water to reach a 3/4-inch depth. Season generously with salt and pepper. Add salmon fillets, ensuring they are just covered with water. (5 minutes)
02
StepGently poach the salmon over medium-high heat until the water is hot and steaming but not simmering (around 165°F/75°C). Reduce heat as needed to maintain this temperature. Poach until the salmon is opaque and firm to the touch, or reaches an internal temperature of 140°F/60°C. Begin the hollandaise while the salmon poaches. (10-15 minutes)
03
StepPrepare a double boiler by bringing a few inches of water to a gentle boil in a saucepan. Place egg yolks and 1 tablespoon hot water in a metal bowl set over, but not touching, the simmering water. Whisk constantly until yolks thicken, lighten in color to opaque yellow, and double in volume. Remove from heat briefly if yolks threaten to scramble. (5-7 minutes)
04
StepOnce the yolks are thickened, begin whisking in the butter, a cube at a time, allowing each cube to melt completely and incorporate before adding the next. (8-10 minutes)
05
StepRemove the hollandaise from the heat. Whisk in the remaining 2 tablespoons lemon juice and season to taste with salt and pepper. (2 minutes)
06
StepCarefully remove the poached salmon from the poaching liquid and place each fillet on a serving plate. Generously ladle the warm hollandaise sauce over the salmon and garnish with freshly chopped chives. Serve immediately. (3 minutes)
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RECIPE REVIEWS
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Abbie Donnelly
May 18, 2025I added a pinch of cayenne pepper to the hollandaise for a little kick. Delicious!
Anissa Zulauf
Jan 16, 2025The salmon was so tender and flavorful. My family loved it!
Marquis Hessel
Feb 25, 2024This recipe was a lifesaver! My hollandaise came out perfect, thanks to the clear instructions.
Zack Bogisich
Feb 20, 2024Next time, I'll try adding some fresh tarragon to the hollandaise.
Jada Morar
Feb 19, 2024I had trouble with the hollandaise separating, but the tip about the ice water saved it!
Rogers Jacobi
Feb 14, 2024I've never made hollandaise before, but this recipe made it easy to follow.
Orion Walker
Feb 14, 2024This is my new go-to recipe for poached salmon. Thank you!
Boyd Bradtke
Dec 15, 2023The timing on the poaching was spot on. My salmon was perfectly cooked.