Cold Poached Salmon

Cold Poached Salmon with Cumin Yogurt Sauce

A beautifully simple technique transforms a whole salmon fillet into an elegant chilled main course. Gently poached in wine and aromatics, the fish is served cold with a creamy yogurt sauce brightened by cumin, fresh herbs, and capers. Perfect for a summer dinner or make-ahead entertaining.

Active Time: 30 minutes
Total Time: 1 hour 30 minutes
Yield: Serves 8 to 10

Ingredients

For the salmon:

• 3 cups dry white wine
• 1 small onion, chopped
• 3 celery ribs, chopped
• 1 tablespoon whole black peppercorns
• 3 sprigs fresh parsley
• 1 tablespoon kosher salt, plus more as needed
• 1 (3-pound) fatty salmon fillet, pin bones removed
• 6 thin lemon slices, for garnish
• 12 thin cucumber slices, for garnish

For the cumin yogurt sauce:

• 2 cups plain Greek yogurt
• ⅓ cup seeded and finely diced cucumber
• ¼ cup finely diced red onion
• 1 garlic clove, minced
• 2 tablespoons fresh lime juice
• 3 tablespoons capers, minced
• 3 tablespoons minced fresh cilantro
• 3 tablespoons minced fresh dill
• 1 tablespoon ground cumin
• Kosher salt, to taste
• Freshly ground white pepper, to taste

Method

1. Poach the salmon
In a large fish poacher or deep pot, combine the wine, onion, celery, peppercorns, parsley, and salt. Add about 3 inches of water and bring to a boil.

Carefully add the salmon fillet to the pot — it should be fully submerged in the poaching liquid. Lower the heat and gently simmer, covered, for about 8–9 minutes, or until the fish is just cooked through.

2. Make the cumin yogurt sauce
In a medium bowl, stir together the yogurt, diced cucumber, red onion, garlic, lime juice, capers, cilantro, dill, and cumin. Season with salt and white pepper to taste. Chill until ready to serve.

3. Chill and serve
Using two spatulas, gently lift the poached salmon onto a large platter. Blot away any white protein that may have surfaced with a paper towel. Let stand at room temperature for 15 minutes. Cover loosely and refrigerate until cold.

Before serving, season the salmon lightly with salt. Garnish with lemon and cucumber slices. Serve with the cumin yogurt sauce on the side.

Tips

• This dish is best served cold or at cool room temperature.
• The yogurt sauce can be made a day ahead and stored in the fridge.
• For a more dramatic presentation, serve the salmon whole on a bed of greens with herb sprigs scattered over the top.