Published March 1, 1998.
Because most pots can’t fit a whole salmon, and fish poachers are expensive, we decided to get rid of the water altogether and steam the salmon in its own moisture. Our “poached” salmon recipe didn’t require special equipment and resulted in an impressive whole fish decorated with cucumber slices and dill. For our poached salmon recipe, we wrapped the seasoned fish in heavy-duty aluminum foil and placed it directly on the oven rack, cooking it low and slow: 250 degrees for about two hours.
Because the fish should lay flat as it cooks, measure your oven diagonally and make sure to buy a fish that will fit. If you do not have a thermometer to determine the internal temperature, gently insert the tip of a paring knife through the foil and into the fish. The flesh will separate easily and appear just barely translucent for medium-rare, or very light opaque pink for medium.
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