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Poached Salmon with Dijon Cream Sauce


This is such a simple way to poach salmon with white wine, shallots, thyme and fresh chives. The Dijon sauce is the perfect compliment-- creamy with a delicate flavor and a taste of fresh chives!

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  • 2/3 cup dry white wine (I used a dry Spanish Albarino)
  • 3 tablespoons chopped chives, divided
  • 2 sprigs of thyme
  • 1 shallot, thinly sliced
  • 1 meyer lemon, thinly sliced and seeded
  • 1 1/2 lb salmon fillet, pin bones removed
  • 1/2 cup whipping cream
  • 4 teaspoons Dijon mustard


Servings 4
Preparation time 5mins
Cooking time 30mins
Adapted from


Step 1

Bring wine, 2 tablespoons chives, sliced shallots, and thyme sprigs to a simmer in a heavy large skillet.

Add fish, lay lemon slices on top of fish in a single layer, cover and simmer until fish is just cooked through, about 8 minutes.

Transfer fish and lemon slices to plates.

Tent with foil to keep warm.

Remove thyme sprigs from skillet.

Add cream to skillet and bring to a boil.

Boil until reduced to sauce consistency, stirring occasionally, about 3 minutes.

Mix in mustard.

Spoon sauce over fish.

Sprinkle with remaining tablespoon of chives and gently squeeze lemon slices on top.

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