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Cold Poached Salmon with Creamy Cucumber Dill Sauce

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An elegant and easy cold poached salmon recipe paired with a refreshing creamy cucumber dill sauce, perfect for light meals or entertaining guests.

Ingredients

Scale
  • 1 to 1.5 pounds salmon fillets, skin on, fresh and sashimi-grade if possible
  • 4 cups water (1 liter)
  • 1 cup dry white wine (240 ml)
  • 2 bay leaves
  • 3–4 lemon slices
  • 1 tablespoon black peppercorns
  • 1 tablespoon salt
  • 1 cup Greek yogurt (240 grams)
  • 1 medium cucumber, peeled and finely grated
  • 2 tablespoons fresh dill, chopped
  • 1 small garlic clove, minced
  • 1 tablespoon freshly squeezed lemon juice
  • Salt and pepper, to taste
  • 1 teaspoon olive oil (optional)

Instructions

  1. Prepare the poaching liquid by combining 4 cups water, 1 cup dry white wine, 2 bay leaves, 3-4 lemon slices, 1 tablespoon black peppercorns, and 1 tablespoon salt in a large skillet. Bring to a gentle simmer over medium heat, ensuring it does not boil, about 8-10 minutes.
  2. Reduce heat to low and carefully place salmon fillets skin-side down into the liquid, ensuring they are mostly submerged. Cover with a lid and poach gently for 12-15 minutes until opaque and just set but still moist.
  3. Remove salmon with a slotted spatula and transfer to a plate. Let cool to room temperature, then refrigerate uncovered or loosely covered for at least 30 minutes.
  4. While salmon cools, prepare the creamy cucumber dill sauce: grate the peeled cucumber and squeeze out excess moisture. In a mixing bowl, combine Greek yogurt, grated cucumber, chopped dill, minced garlic, lemon juice, salt, and pepper. Whisk in olive oil if using. Chill sauce for at least 20 minutes.
  5. Slice the chilled salmon into portions and serve with a generous dollop of cucumber dill sauce. Garnish with fresh dill or lemon wedge. Pair with light salads or roasted new potatoes.

Notes

Keep poaching liquid just below simmering (around 180°F) to retain silky texture. Use skin-on fillets for moisture retention. Remove moisture from grated cucumber to avoid watery sauce. Chill salmon uncovered or loosely covered for best texture. Sauce can be made ahead and tastes better after chilling. Substitute dried dill if fresh is unavailable. For vegan option, use coconut yogurt and marinated tofu or watermelon steaks.

Nutrition

Keywords: cold poached salmon, cucumber dill sauce, easy salmon recipe, creamy sauce, healthy salmon, summer dish, elegant salmon

Find it online: https://cooksyla.com/cold-poached-salmon-recipe-easy-creamy-cucumber-dill-sauce-guide/