Delia Smith Whole Poached Salmon Recipe

This elegant whole poached salmon is a classic centrepiece, perfect for special occasions or relaxed summer entertaining. The fish is gently poached until tender, resulting in a delicate texture that flakes beautifully and stays wonderfully moist. Flavoured with aromatic herbs and vegetables, it has a clean, fresh taste that pairs effortlessly with simple accompaniments. Despite its impressive appearance, this recipe is surprisingly straightforward and takes around 1 hour from start to finish.

Ingredients

For the Salmon

1 whole salmon (about 2–2.5kg), cleaned and scaled
1 onion, sliced
1 carrot, sliced
1 celery stick, chopped
1 bay leaf
6 black peppercorns
1 lemon, sliced
Small bunch fresh parsley
Salt, to taste
Water, enough to cover the fish

For Serving

Fresh dill or parsley, for garnish
Lemon wedges
Cucumber slices
Mayonnaise or hollandaise sauce

How to Make Delia Smith Whole Poached Salmon Recipe

Prepare the poaching liquid: Place the onion, carrot, celery, bay leaf, peppercorns, lemon slices, parsley, and a pinch of salt into a large fish kettle or deep roasting tray. Add enough water to comfortably cover the salmon.
Bring to a gentle simmer: Heat the liquid slowly until it just begins to simmer. Avoid boiling, as this can toughen the fish.
Add the salmon: Carefully lower the whole salmon into the liquid. Ensure it is fully submerged.
Poach gently: Keep the heat low and allow the salmon to poach very gently for 20–25 minutes, depending on size. The fish is ready when the flesh flakes easily.
Cool in liquid: Turn off the heat and let the salmon cool in the poaching liquid. This helps retain moisture and flavour.
Remove and drain: Carefully lift the salmon onto a serving platter. Peel away the skin if desired.
Garnish and serve: Decorate with fresh herbs, lemon wedges, and cucumber slices before serving.

Tips

How do I keep the salmon from breaking apart?

Handle the fish gently and use two fish slices or spatulas when lifting. Allowing it to cool in the liquid also helps it firm up.

What size salmon should I use?

A 2–2.5kg salmon is ideal for even cooking and easy handling, but you can adjust cooking time for larger or smaller fish.

Can I add more flavour to the poaching liquid?

Yes, you can include white wine, fennel, or additional herbs for a deeper flavour profile.

How do I know when the salmon is cooked?

The flesh should turn opaque and flake easily when tested with a fork at the thickest part.

Serving Suggestions

Serve with buttered new potatoes
Add a crisp green salad on the side
Pair with hollandaise or dill sauce
Include crusty bread for a simple meal

Storage

Room Temperature

Do not leave the salmon out for more than 2 hours. Keep it covered if serving at room temperature.

Refrigerator

Store leftovers in an airtight container in the fridge for up to 2 days. Serve cold or gently reheat.

Freezing

Cooked salmon can be frozen for up to 1 month. Wrap tightly and thaw overnight in the refrigerator before use.

Nutrition

Calories: 320 kcal
Carbohydrates: 2g
Protein: 34g
Fat: 20g
Saturated Fat: 4g
Sodium: 180mg

These values are approximate and may vary depending on ingredients used.

FAQs

Can I serve poached salmon cold?

Yes, whole poached salmon is traditionally served cold, making it ideal for buffets and summer meals.

Do I need a fish kettle?

A fish kettle is helpful but not essential. A large roasting tray or deep pan covered with foil works just as well.

Can I prepare this in advance?

Yes, you can poach the salmon a day ahead and keep it chilled in the poaching liquid for best flavour and moisture.

What sauce goes best with poached salmon?

Classic options include hollandaise, mayonnaise, or a light dill sauce, all of which complement the delicate flavour.