This method is defined as "cooking by partially or completely submerging in a simmering liquid". This is one of the preferred methods of preparing salmon due to its quickness and ease. Once the simmering liquid cooks the salmon, its unique flavor is locked in, leaving a delicious main dish that can be served with almost anything.

Preparation Fresh or thawed Fillets or Steaks Frozen Fillets or Steaks Whole/Dressed Salmon
Pour one and a half cups of water or broth into a large skillet. Bring to a boil. Add salmon and return to a boil. Reduce heat. Simmer, uncovered for 4 to 6 minutes, per ½ inch thickness. Simmer, uncovered for 6 to 9 minutes, per ½ inch thickness. Simmer, covered 6 to 9 minutes, per ½ pound. Leave the head and tail intact so as to allow the salmon to retain its natural juices.

WHOLE SALMON IN POACHING RECIPIENT POACHED SALMON FILLET