Anne Morgan Delia Smith’s whole poached salmon is barely a recipe at all: you bring the water to a boil, turn off the heat, and walk away. The fish cooks itself as the liquid cools, which means there is no way to overcook it if you follow the method exactly.
This has been my go-to for summer buffets and Christmas lunches ever since I found it in the Complete Cookery Course. A 2.5kg (5.5 lb) fish serves 8 to 12 people and you can serve it hot or cold, which makes it the best make-ahead centrepiece I know.
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Why You Turn the Heat Off
What sets the Delia Smith poached salmon apart is how little you actually do. You bring the water to a boil, switch it off, and the fish cooks itself over 2 to 4 hours as the liquid cools.
If you kept the heat running, the outside would overcook while the centre stayed raw. This way the whole fish cooks evenly, and you cannot ruin it by leaving it too long because it stops cooking once the water cools.
Whole Poached Salmon Ingredients
- 1 whole salmon, approximately 2.5kg to 2.75kg (5.5 to 6 lb)
- 1 onion, roughly chopped
- 2 bay leaves
- 4 tablespoons white wine vinegar
- 1 lemon, cut into quarters
- Sea salt
- Cracked black pepper
- Enough cold water to cover the fish completely
How To Make Delia Smith Whole Poached Salmon
- Place the salmon: Lay the whole salmon in a fish kettle or a large deep roasting tin.
- Add the liquid and aromatics: Pour enough cold water over the fish to cover it completely. Add the chopped onion, bay leaves, white wine vinegar, lemon quarters, salt, and pepper.
- Bring to a boil: Cover tightly with a lid or heavy-duty foil. Place on the hob and bring to a rolling boil. If using a roasting tin, set it across two burners to heat evenly.
- Turn off the heat: As soon as the water reaches a full boil, switch off the heat completely. Do not lift the lid.
- Leave until cool: Let the salmon sit in the water until the liquid is completely cold. This is how the fish cooks: gently, in falling heat, with no chance of overdoing it.
- Skin and serve: Carefully lift the salmon out using two large spatulas. Place it on a board, gently scrape off the skin, and transfer to a serving dish.
Poached Salmon Served Hot or Cold
Cold is the traditional way and the reason most people make this for buffets. Poach it the day before, let it cool in the liquid, drain, and refrigerate overnight uncovered so the surface dries slightly.
The same method works for poached salmon fillets too, though the time is much shorter. You can also serve a whole fish warm if you catch it before the water goes fully cold, though it is harder to skin neatly at that stage.
What Goes on the Plate
Delia suggests hollandaise, and a dill mayonnaise is easier if you need to prepare it the day before. For a cold buffet I put a bowl of each on the table and let people choose.
Buttered new potatoes with parsley, a cucumber salad, and steamed asparagus are the classic sides. The potato salad from the site works well here too, especially if you are serving everything cold and want something you can make the day before.
Whole Poached Salmon Nutrition Facts
- Calories: 280 kcal
- Protein: 39g
- Fat: 13g
- Carbohydrates: 0g
- Sugar: 0g
Estimated per 150g (5 oz) serving, salmon only, no sauce.
How long does it take to poach a whole salmon?
The active cooking time is only about 10 minutes to bring the water to a boil. After that, you turn off the heat and leave the fish for 2 to 4 hours until the water is completely cold. The total time depends on the size of your fish and the volume of water, but you cannot rush it.
Can I poach salmon fillets using this method?
Yes, but fillets are much smaller and will overcook if left in the water for as long as a whole fish. Bring the water to a boil, turn off the heat, and remove the fillets after about 15 to 20 minutes rather than waiting for the water to go fully cold.
Do I need a fish kettle?
No. A large deep roasting tin covered tightly with heavy-duty foil works just as well. If the salmon is too long, you can cut the head and tail off, or cut the fish in half crosswise and poach both halves side by side.
What sauce goes best with poached salmon?
Hollandaise is the classic choice and what Delia serves with hers. A dill mayonnaise is easier to make ahead if you are hosting a buffet. For something lighter, a simple mix of crème fraîche, lemon juice, and chopped dill works well and takes two minutes.
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Delia Smith Whole Poached Salmon Recipe
Course: DinnerCuisine: BritishDifficulty: Easy12
servings10
minutes10
minutes280
kcalDelia Smith’s whole poached salmon is barely a recipe at all: you bring the water to a boil, turn off the heat, and walk away. The fish cooks itself as the liquid cools, which means there is no way to overcook it if you follow the method exactly.
This has been my go-to for summer buffets and Christmas lunches ever since I found it in the Complete Cookery Course. A 2.5kg (5.5 lb) fish serves 8 to 12 people and you can serve it hot or cold, which makes it the best make-ahead centrepiece I know.
Ingredients
1 whole salmon, approximately 2.5kg to 2.75kg (5.5 to 6 lb)
1 onion, roughly chopped
2 bay leaves
4 tablespoons white wine vinegar
1 lemon, cut into quarters
Sea salt
Cracked black pepper
Enough cold water to cover the fish completely
Directions
- Place the salmon: Lay the whole salmon in a fish kettle or a large deep roasting tin.
- Add the liquid and aromatics: Pour enough cold water over the fish to cover it completely. Add the chopped onion, bay leaves, white wine vinegar, lemon quarters, salt, and pepper.
- Bring to a boil: Cover tightly with a lid or heavy-duty foil. Place on the hob and bring to a rolling boil. If using a roasting tin, set it across two burners to heat evenly.
- Turn off the heat: As soon as the water reaches a full boil, switch off the heat completely. Do not lift the lid.
- Leave until cool: Let the salmon sit in the water until the liquid is completely cold. This is how the fish cooks: gently, in falling heat, with no chance of overdoing it.
- Skin and serve: Carefully lift the salmon out using two large spatulas. Place it on a board, gently scrape off the skin, and transfer to a serving dish.
Notes
- Always start with cold water so the fish cooks evenly from the outside in.
- The white wine vinegar keeps the flesh firm and holds the pink colour.
- Use two spatulas or a helper to lift the cooked fish out without it breaking.
