Poached Salmon with Classic Bearnaise Sauce

The Loon is back and forth on salmon, some days “it’s just too fishy!”…and other days: “oh my God, this salmon is amazing”.   Well, the latter is what he says when I make this version of salmon.  Use a couple of tried and true French techniques (which are not hard) from poaching in a Court Bouillon (meaning ‘short’ and savory cooking broth) and then couple with the classic French sauce, Bearnaise, and you’ll think you’re dining at a fancy Parisian restaurant right in your own casa.   Your house will smell amazing, too.   We prefer our salmon boneless and with no skin, so be sure to ask for it to be prepared that when when you get your fish at the market.  Make and enjoy!

Poached Salmon with Classic Bearnaise Sauce
Prep time
Cook time
Total time
This is a classic French preparation of salmon. Poached in a vinegar stock and then served with Classic Bearnaise Sauce. This is amazingly good, and not hard to make!
Recipe type: Entree
Cuisine: Seafood
Serves: 4 to 6
  • 4 salmon fillets
  • For the Court Bouillon:
  • 2 quarts of water
  • ½ cup of white wine vinegar
  • 1 onion, roughly chopped
  • 1 carrot, peeled, and roughly chopped
  • 1 head of garlic, cut in half
  • 3 sprigs of parsley
  • 3 sprigs of thyme
  • 1 bay leaf
  • 10 whole black peppercorns
  • 2 teaspoons of fennel seeds
  • 2 tablespoons of salt
  • Bearnaise Sauce for dressing
  1. Make the Court Bouillon by combing all ingredients (not salmon or Bearnaise) and simmering for 20 minutes.
  2. Strain and pour in a shallow pot and bring to a gentle simmer
  3. Add salmon and poach for 8 to 10 minute, or until just cooked
  4. Remove, slice horizontally, into large strips.
  5. Serve with Classic Bearnaise Sauce drizzled over the top.

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