Shallow-Poached Salmon

1. Prepare Poaching Liquid

Fill a heavy pan with water to just cover the salmon. Add dry white wine, parsley sprigs, thyme sprigs, and a generous pinch of salt. Bring to a boil, then reduce the heat to a gentle simmer.

2. Poach the Salmon

Gently place the salmon fillets or steaks into the simmering liquid. Cook the first side for approximately 3.5 minutes for fillets, and add an extra 1-2 minutes for steaks. Turn the salmon when it becomes opaque about halfway up the sides, and then cook the second side for another 3 minutes.

3. Make the Sauce

Remove the salmon from the pan and set aside. Increase the heat under the pan to boil down the liquid until reduced by half. Lower the heat and whisk in butter until it melts smoothly into the sauce. Adjust the seasoning with a pinch of salt and a squeeze of lemon juice.