Delia Smith​ Whole Poached Salmon Recipe

This elegant Delia Smith Whole Poached Salmon Recipe is made with a large whole salmon, white wine vinegar, chopped onion, bay leaves, and fresh lemon. The result is a beautifully moist and tender main course that retains its natural, delicate flavor. This dish is the perfect centerpiece for a summer buffet or a festive holiday lunch, easily serving a large gathering of friends and family.

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Delia Smith Whole Poached Salmon Recipe Ingredients

• 1 whole salmon: Approximately 2.5kg to 2.75kg (5.5 lbs to 6 lbs).
• 1 onion: Chopped roughly.
• 2 bay leaves: Fresh or dried.
• 4 tbsp white wine vinegar: This helps keep the fish firm.
• 1 lemon: Cut into quarters.
• Sea salt: A good pinch for seasoning the water.
• Cracked black pepper: To taste.
• Water: Enough cold water to completely cover the fish.

How To Make Delia Smith Whole Poached Salmon Recipe

1. Prepare the cooking vessel: Place the whole salmon into a fish kettle. If you do not own a fish kettle, a large, deep roasting tin will work perfectly fine.
2. Add liquid and aromatics: Pour enough cold water into the kettle or tin to completely cover the fish. Add the chopped onion, bay leaves, white wine vinegar, lemon quarters, salt, and pepper to the water.
3. Bring to a boil: Cover the vessel tightly with a lid or heavy-duty tin foil. Place it on the stove and bring the water to a boil. If using a large tin, it is faster to turn on two burners underneath it.
4. Poach the salmon: As soon as the water reaches a boil, turn off the heat completely. Do not continue to boil the fish.
5. Let it cool: Allow the salmon to stand in the hot water until it is completely cool. This gentle method cooks the fish perfectly.
6. Clean and serve: Carefully remove the salmon from the liquid and place it on a board. Gently scrape off the skin. Transfer the fish to a large flat serving dish. Serve with lemon wedges and a bowl of hollandaise sauce.

Recipe Tips

• Start with Cold Water: Always start with cold water rather than boiling water. This ensures the fish cooks evenly from the outside in without drying out the exterior.
• Don’t Skip the Vinegar: The acid in the white wine vinegar helps “set” the protein in the fish. This keeps the flesh firm and helps it retain a bright pink color.
• Use a Meat Thermometer: If you are unsure if the fish is cooked after cooling, check the internal temperature. It should reach about 145°F (63°C) at the thickest part.
• Handle with Care: A whole cooked salmon can be fragile. When moving it from the poaching liquid to the serving board, use two large spatulas or have a helper assist you to prevent it from breaking.

What To Serve Delia Smith Whole Poached Salmon

This salmon is a classic dish that pairs beautifully with fresh, light sides. Serve it with buttered new potatoes topped with parsley or a refreshing cucumber and dill salad. For a vegetable side, steamed asparagus or green beans are excellent choices. As suggested, a rich homemade hollandaise sauce or a simple dill mayonnaise is essential for dipping. Crusty bread is also great for soaking up the juices.

How To Store Delia Smith Whole Poached Salmon Leftovers

• Refrigerate: Flake any leftover meat off the bone and place it in an airtight container. It will keep in the refrigerator for up to 3 days.
• Freeze: You can freeze the cooked salmon, though the texture may change slightly. Place flaked salmon in a freezer-safe bag or container and freeze for up to 1 month. Thaw gently in the refrigerator before using in salads or pasta.

Delia Smith Whole Poached Salmon Recipe Nutrition Facts

Serving Size: approx. 150g (5 oz) fillet

• Calories: 280 kcal
• Total Fat: 13g
• Saturated Fat: 3g
• Cholesterol: 85mg
• Sodium: 75mg
• Total Carbohydrate: 0g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 39g

Frequently Asked Questions

• Can I use this method for salmon fillets? Yes, you can use this poaching method for fillets. However, because they are smaller, they will cook much faster. You may need to remove them from the water sooner so they do not overcook.
• What if I don’t have a fish kettle or a roasting tin big enough? If the fish is too big for your pans, you can cut the head and tail off the salmon. You can also cut the fish in half crosswise and poach the two halves side-by-side in a roasting pan.
• Can I make this recipe a day ahead? Yes, this is actually the best way to do it. Poached salmon is delicious served cold. You can cook it the day before, let it cool in the liquid, then refrigerate the drained fish overnight before serving.

Try More Recipes:

• Delia Smith Goulash Meatballs Recipe
• Delia Smith French Onion Soup​ Recipe
• Delia Smith Gammon in Cider Recipe