Delia Smith Whole Poached Salmon Recipe

This is my go-to way to serve a whole poached salmon when you want something properly special, but still very doable at home. The salmon turns out silky and moist, gently perfumed with lemon, herbs, and vegetables, and it slices beautifully for a buffet or relaxed lunch. Difficulty is moderate only because lifting a whole fish takes a little care, not because the cooking is complicated. Allow about 1 hour 30 minutes total, including cooling time for the best texture.

Ingredients

For the salmon

• 1 whole salmon (about 2.3–2.7kg), scaled and gutted
• 1½ teaspoons fine sea salt (plus more to taste)

For the poaching liquor (court bouillon)

• 2 onions, thickly sliced
• 2 carrots, thickly sliced
• 2 celery sticks, sliced
• 2 bay leaves
• 1 tablespoon black peppercorns
• 1 large lemon, sliced
• Small handful parsley stems (or 6 parsley sprigs)
• 250ml dry white wine (optional, replace with water if preferred)
• Cold water, enough to cover the salmon (usually 3–4 litres)

For the cucumber dill sauce

• 200g crème fraîche
• 150g mayonnaise
• 1 small cucumber, deseeded and finely diced
• 2 tablespoons chopped fresh dill (plus extra to garnish)
• 1 to 2 tablespoons lemon juice, to taste
• Salt and black pepper, to taste

Optional topping (crisp baked capers)

• 2 tablespoons capers, rinsed and thoroughly dried

How to Make Whole Poached Salmon

• Prepare the oven: Preheat the oven to 200°C or 180°C fan if you plan to make the optional crisp capers. Line a small tray with baking paper.
• Prepare the poaching setup: Use a fish kettle if you have one. If not, set a deep roasting tin on the worktop and line it with a double layer of foil, leaving plenty overhang so you can lift the fish out later.
• Mix the poaching liquor: Add the onions, carrots, celery, bay leaves, peppercorns, lemon slices, parsley, salt, and wine (if using) to the kettle. Pour in enough cold water to cover the salmon once it is added.
• Lower in the salmon: Gently lower the whole salmon into the cold liquid. If it is too long, ask the fishmonger to trim the tail slightly, or angle the fish in the kettle.
• Cook gently (poach): Place over medium heat and bring up to a bare simmer, then reduce the heat so the liquid only trembles. Poach for 25 to 35 minutes, depending on size, until the thickest part flakes and looks opaque.
• Cooling time: Turn off the heat and let the salmon cool in the poaching liquor for 20 to 30 minutes. This keeps it noticeably juicier, especially if you are serving it cold or at room temperature.
• Mix the sauce: In a bowl, stir together the crème fraîche, mayonnaise, diced cucumber, dill, and lemon juice. Season with salt and pepper, then cover and chill until needed.
• Bake the topping (optional): Spread the dried capers on the lined tray and bake for 8 to 10 minutes, shaking once, until lightly crisp. Cool completely before scattering over the fish.
• Assemble for serving: Lift the salmon onto a platter. Carefully peel away the top skin, scrape away any darker fat line, then garnish with extra dill and lemon. Serve with the cucumber dill sauce on the side.

Tips

How do I stop a whole salmon from drying out?

Keep the poaching liquid at a bare simmer, not a boil. The other trick is letting the fish cool in the liquor for 20 to 30 minutes, which finishes the cooking gently and keeps the flesh succulent.

What if I do not have a fish kettle?

A deep roasting tin works well. Line it with a double layer of foil with a generous overhang so you can lift the fish out. If your tin cannot go on the hob, pour boiling poaching liquor into the tin, cover tightly with foil, and cook on the lowest oven temperature until the salmon flakes easily.

How can I lift the salmon without it breaking?

Cool it a little first, then lift slowly using two wide fish slices or spatulas, supporting the head and tail. A foil sling in a roasting tin also makes this much easier.

Can I make it the day before?

Yes, and it is often better. Poach the salmon, cool in the liquor, then chill. Keep it covered and garnish shortly before serving for the neatest presentation.

Serving Suggestions

• Buttered new potatoes and a bowl of watercress or mixed leaves
• Brown bread, butter, and lemon wedges for squeezing
• Simple cucumber salad or shaved fennel with a light vinaigrette
• As part of a buffet with quiche, coleslaw, and seasonal fruit

Storage

Room temperature

Do not leave cooked salmon out for more than 2 hours (or 1 hour on a hot day). For a buffet, keep it chilled until just before serving.

Refrigerator

Store leftover salmon in an airtight container for up to 2 days. Keep the sauce separate if possible, and add fresh lemon and herbs when serving.

Freezing

You can freeze cooked salmon, but the texture becomes slightly softer. Wrap well, then freeze for up to 1 month. Thaw overnight in the fridge and use in salads, fishcakes, or pasta rather than for a centrepiece platter.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 3 g
• Protein: 34 g
• Fat: 19 g
• Saturated Fat: 4 g
• Sodium: 420 mg

Nutrition values are estimates and will vary depending on salmon size, exact ingredients, and portioning.

FAQs