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Poached Salmon with Classic Hollandaise Sauce inspired by Dini's Sea Grill
Inspired by Dini's Sea Grill

Poached Salmon with Classic Hollandaise Sauce

Main Course
This dish presents a tender salmon fillet delicately poached in a flavorful court bouillon. The gentle cooking method preserves the fish's moist texture and natural flavors. Topped with a velvety hollandaise sauce made from scratch, the combination delivers a harmonious balance of rich butter and bright lemon notes.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 4

Ingredients

  • 4 pieces Salmon fillets (6 oz each, skin on)
  • 1 cup White wine (Dry variety)
  • 4 cups Water
  • 1 whole Bay leaf
  • 1 whole Lemon (1/2 sliced for poaching liquid, 1/2 juiced for hollandaise)
  • 1 tsp Peppercorns (Whole black)
  • 1 tbsp Kosher salt
  • 3 large Egg yolks (For hollandaise)
  • 8 tbsp Unsalted butter (1 stick, melted and kept warm)
  • 1/8 tsp Cayenne pepper (Or to taste)
  • 2 tbsp Fresh dill (Chopped, plus sprigs for garnish)
  • 1 tbsp Fresh parsley (Chopped)
  • 1 medium Carrot (Peeled and sliced)
  • 1 stalk Celery (Sliced)
  • 1 small Onion (Sliced)

Tools You'll Need

  • Large, shallow pan with lid
  • Slotted spatula
  • Heatproof bowl
  • Saucepan for water bath
  • Whisk
  • Instant-read thermometer
  • Microplane or grater for zest

Chef's Tip

When making hollandaise, using a bowl set over simmering water provides gentle, indirect heat. If the sauce begins to break or thicken too much, immediately remove from heat and whisk in a teaspoon of cold water to stabilize it.

Instructions

  1. Prepare the court bouillon: In a large, shallow pan, combine water, wine, sliced onion, carrot, celery, bay leaf, sliced lemon, peppercorns, and salt. Bring to a simmer and cook for 10 minutes to infuse flavors.
  2. While court bouillon simmers, prepare salmon fillets by patting dry with paper towels. Season lightly with salt.
  3. Reduce heat until liquid is barely simmering (around 180°F). Gently slide salmon fillets into the liquid, skin-side down.
  4. Poach salmon until just cooked through, about 8-10 minutes depending on thickness. The fish should be slightly translucent in the center and flake easily.
  5. While salmon cooks, prepare hollandaise sauce: In a heatproof bowl set over a pan of barely simmering water (don't let bowl touch water), whisk egg yolks with 1 tablespoon water until pale and thickened.
  6. Gradually whisk in warm melted butter, a few drops at a time at first, then in a steady stream, until sauce is thick and smooth.
  7. Remove from heat and whisk in 1 tablespoon fresh lemon juice, a pinch of salt, and cayenne pepper. Keep warm.
  8. Using a slotted spatula, carefully remove salmon from poaching liquid and transfer to a paper towel-lined plate to drain briefly.
  9. Remove skin if desired (it should slip off easily) and transfer to serving plates.
  10. Stir chopped dill and parsley into hollandaise sauce.

Plating

Place salmon fillets on warmed plates. Spoon hollandaise sauce generously over each fillet, allowing it to drape down the sides. Garnish with fresh dill sprigs and a twist of lemon. Serve immediately while the sauce is still warm and glossy.

Storage & Reheating

Poached salmon can be refrigerated in an airtight container for up to 2 days and served cold. Hollandaise sauce does not store well and should be made fresh. If you must refrigerate leftover hollandaise, store in an airtight container for no more than a few hours and gently reheat in a bowl over hot water, whisking constantly.

About This Recipe

A refined seafood preparation featuring delicately poached salmon with classic hollandaise sauce, inspired by Dini's Sea Grill. The gentle poaching method in an aromatic court bouillon ensures the fish remains tender and moist. The rich, lemony hollandaise provides perfect accompaniment to the mild salmon, creating a timeless dish that balances elegance with straightforward technique.

How did it turn out?

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