Low-Temperature Poached Salmon with Lemon-Dill Sauce
Delicately poached salmon cooked gently at a low temperature to maintain moisture and served with a bright lemon-dill yogurt sauce. This mediterranean-inspired low carb ready in about 25 minutes pairs (6 oz each) salmon fillets, water, white wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 4 pieces (6 oz each) salmon fillets
- 4 cups water
- 1 cup white wine
- 4 slices lemon slices
- 2 tbsp, chopped fresh dill
- 1/2 cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1 bay leaf
Instructions
- Step 1: In a large shallow pan, combine 4 cups water, 1 cup white wine, 4 lemon slices, and 1 bay leaf. Bring to a gentle simmer over low heat, maintaining the temperature around 180°F (do not boil).
- Step 2: Season 4 salmon fillets with 1 tsp salt and 1/2 tsp black pepper. Gently place the salmon into the simmering liquid, ensuring fillets are submerged.
- Step 3: Cover the pan with a lid and poach the salmon over low heat for 12-15 minutes until just cooked through and opaque.
- Step 4: Meanwhile, in a small bowl, mix 1/2 cup plain Greek yogurt, 1 tbsp lemon juice, and 2 tbsp chopped fresh dill until smooth.
- Step 5: Remove salmon from the poaching liquid carefully with a slotted spatula and serve immediately topped with the lemon-dill yogurt sauce.
Frequently asked questions
How long does Low-Temperature Poached Salmon with Lemon-Dill Sauce take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Low-Temperature Poached Salmon with Lemon-Dill Sauce?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Low-Temperature Poached Salmon with Lemon-Dill 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 Low-Temperature Poached Salmon with Lemon-Dill 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 Low-Temperature Poached Salmon with Lemon-Dill Sauce?
Mediterranean low carb 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.
What others are saying
- ★★★★★
A quick weeknight dinner that felt special. The sauce complemented the salmon beautifully.
- ★★★★★
Easy to make and so flavorful. The low-temperature poaching kept the salmon moist every time.
- ★★★★★
This salmon was perfectly cooked and the lemon-dill sauce was divine. My family loved it!
