Lemon-Tarragon Poached Salmon with Dill Yogurt Sauce
Tender salmon fillets poached in a fragrant lemon and tarragon broth, served with a cooling dill-infused yogurt sauce perfect for a light meal. This mediterranean-inspired seafood ready in about 25 minutes blends (6 oz each) salmon fillets, water, white wine into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 310 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces (6 oz each) salmon fillets
- 3 cups water
- 1 cup white wine
- 1, sliced lemon
- 3 sprigs fresh tarragon
- 1 tsp salt
- 1 tsp whole black peppercorns
- 1 cup plain Greek yogurt
- 2 tbsp chopped fresh dill
- 1 tbsp lemon juice
- 1 minced garlic clove
Instructions
- Step 1: In a large skillet, combine 3 cups water, 1 cup white wine, 1 sliced lemon, 3 sprigs fresh tarragon, 1 tsp salt, and 1 tsp whole black peppercorns. Bring to a gentle simmer over medium heat.
- Step 2: Add 4 salmon fillets skin-side down to the simmering liquid. Poach gently for 8-10 minutes until the salmon is opaque and flakes easily.
- Step 3: While the salmon cooks, mix 1 cup plain Greek yogurt with 2 tbsp chopped fresh dill, 1 tbsp lemon juice, and 1 minced garlic clove in a small bowl. Season with salt to taste.
- Step 4: Remove the salmon from the poaching liquid with a slotted spatula and serve topped with the dill yogurt sauce.
Frequently asked questions
How long does Lemon-Tarragon Poached Salmon with Dill Yogurt Sauce take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Lemon-Tarragon Poached Salmon with Dill Yogurt Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Lemon-Tarragon Poached Salmon with Dill Yogurt Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Tarragon Poached Salmon with Dill Yogurt Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon-Tarragon Poached Salmon with Dill Yogurt Sauce?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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