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Champagne-Poached Salmon with Capers & Tarragon


Yum! Salmon is poached in lemon, champagne, olives, capers, and tarragon. The only fat in this is the healthy fat from the fish!

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  • 4 (6-ounce) salmon fillets
  • 2 cups Champagne
  • 1/4 cup fresh lemon juice
  • 1 lemon zest
  • 1/2 medium onion, peeled and thinly sliced
  • 1 tablespoon capers
  • 1 tablespoon sliced olive
  • 4 (5-inch) fresh tarragon sprigs
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper


Servings 4
Adapted from


Step 1

Place salmon in a shallow pan large enough to hold in a single layer.

Add Champagne, lemon juice, zest and enough water to just cover fillets.

Remove fish and bring poaching liquid to a boil.

Lay fish skin sides down back in pan and top with onion slices, capers, olives, tarragon, salt and pepper. Reduce heat until liquid is at a very low simmer and poach 4 to 6 minutes, depending on thickness of the fish.

Fish is done when flesh is opaque and flakes easily with a fork.

Remove fish from liquid, along with onions, capers, olives, and tarragon.

Drain well and serve immediately.


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