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Lemon Dill Poached Salmon

Tender filets of salmon gently simmered in a flavorful broth, chilled, and topped with a simple lemon dill sauce: a quick, elegant, delicious lunch or dinner.


  • 2 teaspoons Fumet de Poisson Gold®
  • 1 1/2 cups water
  • 1 cup dry white wine
  • 4 lemon slices, plus additional for garnish
  • 4 sprigs fresh dill, plus additional for garnish
  • 6 whole black peppercorns
  • 4 6- to 8-ounce salmon filets
  • 1/4 cup quality prepared mayonnaise (such as Hellmann's)
  • 1/4 cup sour cream
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon chopped fresh dill
  • 1 head butter lettuce


  1. Combine the first 6 ingredients in a large skillet over medium heat and bring to a simmer.  Reduce the heat to medium-low and simmer for 10 minutes.
  2. Add the salmon filets and simmer until they're just cooked through (opaque in the center), about 7-9 minutes.  Remove the filets from the pan with a slotted spatula and transfer them to a large plate.  Cover the salmon and chill until cold. (The salmon can be poached one day ahead of serving.)
  3. To make the lemon dill sauce, stir together the mayonnaise, sour cream, lemon zest, and chopped fresh dill in a small bowl.
  4. Line a platter with butter lettuce leaves and arrange the salmon filets over them.  Top each with the lemon dill sauce and garnish with lemon slices and dill sprigs.

Additional Tips

Wine Pairing:California Chardonnay or Sauvignon Blanc

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Classic French Stocks and Sauces