Moist-heat cooking methods


  1. Because the salmon is heated below boiling point the proteins aren’t cooked, resulting in more tender succulent flesh than is achievable if boiling or simmering.
  2. Poaching liquid can be seasoned with a variety of flavours and reduced for later use in soups or sauces.


  • Fresh whole HOG
  • Salmon fillet steaks or cutlets

You’ll need?

  • A stove
  • A pan (preferably with a lid) big enough to hold the salmon in a single layer.


  • Fish kettle (if cooking fresh whole HOG or fillets). It can sit across two hotplates if necessary.
  • A steamer designed to fit inside a saucepan or wok, as long as it allows the poaching liquid to cover the salmon.

  • Ensure the salmon is completely covered with liquid so it doesn’t dry out.
  • Consider saving the poaching liquid for use in accompanying sauces, soups or stocks.
  • If serving cold, cover to maintain moisture and flavour and place in chiller.

How Hot?

  • Poach in liquid at 75–85°C.

How Long?

  • Fillets: Depending on how thick the flesh is and the wrapping used (if any), allow around 3 to 8 minutes to poach.
  • Whole HOG 3.5–4.5 kilo: Approx 30 minutes


  1. Choose to wrap, rack or immerse the salmon directly in the poaching liquid. Wrapping helps hold the salmon together, while placing the salmon on a rack makes it easier to remove.
  2. Use only enough poaching liquid to cover the seafood. For variety you can poach your salmon in plain or salted water, a court bouillon, a fish fumet, wine, cider or even milk (for a milder flavour).
  3. Heat the poaching liquid to a simmer, then immerse the salmon and lower the heat to poaching temperature and maintain till flesh is tender.
  4. You may cover with lid or foil if desired.

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