By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
85 cal · 22 min
Shallow-Poached Salmon with Herbs and White Wine
Recipe GLPR5d403a8f718a43
A light and elegant Nordic-inspired dish featuring salmon fillets gently poached in white wine and infused with fresh herbs. The delicate cooking method preserves the salmon's tender texture while the herbaceous broth and butter create a simple, refined sauce.
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Ingredients
5-ounce salmon fillets
¼ cup dry white wine
2 fresh parsley sprigs
2 fresh thyme sprigs
4 tablespoons butter
salt
black pepper
fresh lemon juice
Directions
Pat the salmon fillets dry with paper towels and season both sides generously with salt and black pepper.
In a large skillet with a lid, bring the white wine to a gentle simmer over medium heat. Add the parsley and thyme sprigs to the wine, allowing them to infuse for 1 minute.
Carefully place the seasoned salmon fillets skin-side down into the simmering wine. The wine should come about halfway up the sides of the salmon.
Cover the skillet with the lid and reduce heat to low. Gently poach the salmon for 8-10 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F at the thickest point.
Using a slotted spatula, carefully transfer the cooked salmon fillets to a warm serving plate. Remove and discard the herb sprigs from the poaching liquid.
Place the skillet back over medium heat and reduce the poaching liquid by half, about 2-3 minutes, concentrating the herbal flavor.
Remove from heat and whisk in the butter until fully incorporated, creating a silky sauce. Season the sauce with additional salt, pepper, and fresh lemon juice to taste.
Spoon the warm butter sauce over the salmon fillets and serve immediately.
Comments
Every ingredient is stocked at any Charlotte-area Harris Teeter, Food Lion, Kroger, or Walmart, and salmon fillets run $12–16 per pound here, landing around $4–5 per serving depending on fillet size. The 22-minute estimate is honest if you have prep done before heat hits the pan—mincing herbs and zesting lemon adds real time to the start. This is a weeknight winner: it's elegant but hands-off once poaching begins, reheats tolerably in a low oven (though texture suffers slightly), and the white wine base is one of the few ways to make salmon feel restaurant-quality at home without fussy technique.
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