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Wine-Poached Salmon

About 1 pound of salmon fillet, or 2 - 1 inch thick salmon steaks

1 T. olive oil

1 to 2 c. Gewurztraminer wine (or other semi-dry white wine)

3 garlic cloves

2 small bay leaves

A small bunch of fresh parsley

Salt & pepper to taste


Heat olive oil in a large lidded skillet over medium-low heat. When hot, place salmon in the skillet (skin side down for fillets). Being careful to avoid spattering, pour in the wine to almost cover the salmon and add the garlic and bay leaf. Season to taste with salt and pepper. Bring the wine to a simmer, then cover, reduce heat, and cook slowly for about 10 to 15 minutes or until the fish flakes easily. Garnish with chopped parsley. Serves 2.


John Adams
Mailing Address: 9121 Stringtown Road Eatonville, Washington 98328