Poached Salmon with Bourbon and Maple

Published May 1, 2008. From Cook's Illustrated.

Why this recipe works:

For a poached salmon recipe with supple salmon accented by the delicate flavor of the poaching liquid,—in under half an hour— we came up with some tricks: Using less poaching liquid allowed us to cut back on the vegetables and aromatics in the broth, saving preparation time; adding alcohol to… read more

For a poached salmon recipe with supple salmon accented by the delicate flavor of the poaching liquid,—in under half an hour— we came up with some tricks: Using less poaching liquid allowed us to cut back on the vegetables and aromatics in the broth, saving preparation time; adding alcohol to the liquid lowered its boiling point, creating steam that cooked the part of the fish that wasn’t submerged; and resting the fish on lemon slices prevented the bottom from overcooking.

less

Serves 4

If skinless salmon is unavailable, follow the recipe as directed with skin-on fillets, adding 3 to 4 minutes to the cooking time in step 2. Remove the skin after cooking (see information below). This recipe will yield salmon fillets that are cooked to medium. If you prefer your salmon rare (translucent in the center), reduce the cooking time by 2 minutes or cook until the salmon registers 110 degrees in the thickest part. Because the cooking time will vary according to the thickness of the salmon, the most accurate way to assess doneness is with an instant-read thermometer.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection