Poached Salmon, in Court Bouillon

Chinook Salmon

Chinook Salmon

By Cat, Sept 2007 (Photo, right, from Wikimedia Commons)

Includes: 1. Court Bouillon; 2. Poached Salmon; See also: 1. Mustard cream sauce

I cook a big feast for Christmas Eve, in honor of my Scandinavian traditions.  Some of my guests don’t care for lutefisk, so I also serve salmon poached in court bouillon, with mustard cream sauce.  It’s always a big hit.

Court Bouillon

Ingredients & Equipment:

  • 3 quarts water
  • 1 quart dry white wine (such as dry vermouth)
  • ½ cup vinegar
  • 3 medium size onions, quartered
  • 2 carrots, sliced
  • ½ stalk celery, sliced
  • 1 bay leaf
  • 5 sprigs fresh dill, or 1 ½ Tbsp dill seeds (dill weed)
  • parsley
  • stock pot
  • strainer


  • Put all ingredients into a stock pot, bring to a boil. Reduce heat to a simmer, cover the pot, and cook for 1 hour.  Strain into a jar for storage in refrigerator until ready to use.

Poached Salmon

This recipe serves 6 – 10 people (½ pound salmon per person).

Ingredients & Equipment:

  • 3 – 5 pounds wild salmon filet
  • parsley or kale for garnish
  • stainless steel poaching pan with rack and lid.


  1. Pour bouillon into a stainless steel poaching pan (do not use aluminum, as the bouillon is acidic).  Bring to a boil and then lower heat to simmer.
  2. Place salmon filet on poaching rack and lower into poaching bath.  Cover with lid.  Cook 7 – 8 minutes per pound, plus 10 extra minutes if a large fish.

Assembly or Serving Suggestions

  • Place poached fish on an oblong platter, and garnish with sprigs of fresh parsley or kale, and wedges of fresh lemon.
  • Serve with mustard cream sauce in a decorative pitcher.

About Cat

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