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Poached Salmon with Cucumber Dill Sauce

Here's a simple dinner you can enjoy any day of the week. The dill sauce adds a refreshing tang to the sturdy fish. Serve the dish with a green salad and steamed seasonal vegetables such as asparagus. —Noelle Myers, Grand Forks, North Dakota
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 4 salmon fillets (1-1/4 inch thick and 4 ounces each)
  • 1 medium onion, cut into wedges
  • 2 lemon slices
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1 bay leaf
  • SAUCE:
  • 1 cup sour cream ranch dip
  • 1 medium cucumber, peeled, seeded and chopped
  • 1 tablespoon 2% milk
  • 2 teaspoons snipped fresh dill
  • 2 teaspoons grated onion
  • 2 teaspoons Dijon mustard


  • Place salmon in a large skillet with high sides, skin side down. Add onion, lemon slices, garlic, salt, bay leaf and enough water to cover salmon. Bring just to a boil. Adjust heat to maintain a gentle simmer. Cook, uncovered, 5-7 minutes or until fish just begins to flake easily with a fork.
  • Meanwhile, in a small bowl, mix sauce ingredients until blended. Serve with salmon.
Nutrition Facts
1 fillet with 1/3 cup sauce: 342 calories, 21g fat (8g saturated fat), 67mg cholesterol, 507mg sodium, 9g carbohydrate (4g sugars, 1g fiber), 25g protein.

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