Gordon Ramsay Poached Salmon

Gordon Ramsay Poached Salmon is a masterclass in keeping fish incredibly moist. It is made with fresh salmon fillets gently cooked in a court bouillon infused with fennel, star anise, lemon, and white wine. The result is flaky, melt-in-your-mouth fish that carries the subtle, sophisticated flavors of the broth. It is perfect for a light lunch, a festive platter, or flaked into a salad.

Try More Recipes:

• Gordon Ramsay Salmon Cakes
• Gordon Ramsay Grilled Salmon
• Gordon Ramsay Teriyaki Salmon

Why You Will Love This Poached Salmon Recipe:

• Impossible to Dry Out: Unlike baking or pan-searing where one minute can ruin the dish, the gentle poaching liquid acts as a safety buffer, ensuring the fish stays buttery and moist every single time.
• Subtle, Complex Flavor: The “court bouillon” infuses the fish from the inside out. The star anise and fennel add a faint, aromatic sweetness that makes the salmon taste expensive without overpowering its natural flavor.
• No Fishy Smells: Because you are simmering aromatics like lemon and parsley instead of frying in hot oil, your kitchen smells like a fresh herb garden rather than a fish market.
• The Ultimate Meal Prep: This is one of the few cooked proteins that tastes just as good (if not better) cold. You can make a batch on Sunday and enjoy restaurant-quality salads or sandwiches for days.

Gordon Ramsay Poached Salmon Ingredients

• 4 (6 oz) salmon fillets, skin-on or skinless
• 4 cups water
• 1 cup dry white wine (e.g., Sauvignon Blanc)
• 1/2 bulb fennel, thinly sliced
• 1 stick celery, roughly chopped
• 1 small yellow onion, peeled and sliced
• 1 lemon, sliced into rounds
• 2 tbsp tarragon vinegar (or white wine vinegar)
• 2 whole star anise
• 1 tsp white peppercorns, crushed
• 2 bay leaves
• 1 small bunch fresh parsley
• 1 tbsp sea salt

How To Make Gordon Ramsay Poached Salmon

1. Build the broth. In a large, deep skillet or fish poacher, combine the water, white wine, fennel, celery, onion, lemon slices, vinegar, star anise, peppercorns, bay leaves, parsley, and salt.
2. Infuse the liquid. Bring the mixture to a rolling boil over high heat, then reduce the heat and let it simmer for 5 to 10 minutes; this ensures the water is flavored before you cook the fish.
3. Add the salmon. Carefully lower the salmon fillets into the liquid; ensure they are fully submerged (add a little more hot water if necessary).
4. Poach gently. Reduce the heat to the lowest setting so the liquid is barely trembling (not bubbling), and cook for 4 to 5 minutes depending on thickness.
5. Cool in liquid. Turn off the heat completely and let the salmon sit in the warm liquid for another 3 to 5 minutes to finish cooking gently; this prevents it from drying out.
6. Serve. Lift the salmon out with a slotted spoon/fish slice, drain briefly, and serve warm or chill it for later use.

Recipe Tips

• Don’t skip the Star Anise. It might seem unusual, but the star anise adds a very subtle, savory sweetness that cuts through the richness of the salmon without making it taste like licorice.
• The “Tremble” Rule. If the water is boiling hard, the fish will break apart and become tough. The water should just be moving slightly, or “shivering.”
• Cooling is Cooking. Leaving the fish in the cooling liquid is the most important step. It allows the fish to relax and absorb the moisture, rather than shocking it by pulling it out into cold air immediately.
• Season the Water. The poaching liquid should taste slightly salty, like the sea. If the water is bland, the fish will be bland.

What To Serve With Poached Salmon?

Serve this Poached Salmon with boiled new potatoes tossed in butter and fresh dill for a classic pairing. A crisp cucumber salad with a yogurt dressing cuts through the richness of the fish. For a drink pour a glass of the same dry white wine you used in the broth.

How To Store Leftovers Poached Salmon?

• In The Fridge (Best for Fresh Eating) Allow the salmon to cool completely in the liquid, then lift it out and pat it dry. Place the fillets in an airtight container without the broth. They will stay moist and delicious for up to 3 days.
• In The Freezer (Best for Cooking Later) Wrap the cooled, dry fillets tightly in plastic wrap, then place them in a heavy-duty freezer bag to prevent ice crystals. Freeze for up to 2 months.

How To Reheat Leftovers Poached Salmon?

• The Low Oven Method (Safest) Preheat your oven to 275°F (135°C). Place the salmon on a rimmed baking sheet or dish and add a tablespoon of water or broth. Cover loosely with foil to trap the steam and heat for 10 to 15 minutes.
• The Warm Water Bath (Restores Texture) Bring a shallow pan of water or vegetable stock to a simmer, then turn off the heat completely. Gently slide the cold salmon into the hot liquid and let it sit for 3 to 5 minutes.

FAQs

More Recipes:

• Gordon Ramsay Salmon Nicoise Salad
• Gordon Ramsay Salmon Burger
• Gordon Ramsay Salmon with Smashed Potatoes

Poached Salmon Nutrition Facts

• Calories: 320 kcal
• Total Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 95mg
• Sodium: 450mg
• Total Carbohydrate: 2g
• Dietary Fiber: 0.5g
• Sugars: 1g
• Protein: 38g

Gordon Ramsay Poached Salmon

Recipe by Sophie LaneCourse: Dinners, Salmon, Lunch, MainCuisine: French, British, AmericanDifficulty: Easy

Servings

4-6

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

320

kcal

Gordon Ramsay Poached Salmon is a masterclass in keeping fish incredibly moist. It is made with fresh salmon fillets gently cooked in a court bouillon infused with fennel, star anise, lemon, and white wine. The result is flaky, melt-in-your-mouth fish that carries the subtle, sophisticated flavors of the broth. It is perfect for a light lunch, a festive platter, or flaked into a salad.

Ingredients

• 4 (6 oz) salmon fillets, skin-on or skinless

• 4 cups water

• 1 cup dry white wine (e.g., Sauvignon Blanc)

• 1/2 bulb fennel, thinly sliced

• 1 stick celery, roughly chopped

• 1 small yellow onion, peeled and sliced

• 1 lemon, sliced into rounds

• 2 tbsp tarragon vinegar (or white wine vinegar)

• 2 whole star anise

• 1 tsp white peppercorns, crushed

• 2 bay leaves

• 1 small bunch fresh parsley

• 1 tbsp sea salt

Directions

• Build the broth. In a large, deep skillet or fish poacher, combine the water, white wine, fennel, celery, onion, lemon slices, vinegar, star anise, peppercorns, bay leaves, parsley, and salt.
• Infuse the liquid. Bring the mixture to a rolling boil over high heat, then reduce the heat and let it simmer for 5 to 10 minutes; this ensures the water is flavored before you cook the fish.
• Add the salmon. Carefully lower the salmon fillets into the liquid; ensure they are fully submerged (add a little more hot water if necessary).
• Poach gently. Reduce the heat to the lowest setting so the liquid is barely trembling (not bubbling), and cook for 4 to 5 minutes depending on thickness.
• Cool in liquid. Turn off the heat completely and let the salmon sit in the warm liquid for another 3 to 5 minutes to finish cooking gently; this prevents it from drying out.
• Serve. Lift the salmon out with a slotted spoon/fish slice, drain briefly, and serve warm or chill it for later use.

Notes

• Don’t skip the Star Anise. It might seem unusual, but the star anise adds a very subtle, savory sweetness that cuts through the richness of the salmon without making it taste like licorice.
  The “Tremble” Rule. If the water is boiling hard, the fish will break apart and become tough. The water should just be moving slightly, or “shivering.”
  Cooling is Cooking. Leaving the fish in the cooling liquid is the most important step. It allows the fish to relax and absorb the moisture, rather than shocking it by pulling it out into cold air immediately.
  Season the Water. The poaching liquid should taste slightly salty, like the sea. If the water is bland, the fish will be bland.