Published March 1, 1998.
This simple method of poaching a whole salmon requires only aluminum foil and an oven.
Fish poachers are a costly investment and hardly seem worth it for use only a few times a year. Most pots can't fit a whole salmon, yet hacking one into pieces makes for unattractive presentation.
A real poached salmon should be a lovely whole fish that you can decorate with cucumber slices and dill, and which you can proudly display to all comers.
We decided to get rid of the water altogether and steam the salmon in its own moisture. Wrap the seasoned fish in heavy-duty aluminum foil and place directly on the oven rack. Cook low and slow: 250 degrees for about two hours. To prevent the thinner tail end from overcooking, slightly undercook the thickest part.
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