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Champagne Poached Salmon


  • 4  Alaska salmon steaks or fillets (6-8 oz. each), skin and bones removed
  • 2 cups champagne
  • 1/4 cup fresh lime juice
  • 4 slices red onion
  • 1 tbsp. capers, optional
  • 4 sprigs fresh tarragon
  • 1/2 cup honey  Dijon mustard
  • 1-1/2 tsp. fresh taragon, chopped
  • salt and pepper, to taste


Mix together mustard and chopped tarragon, hold aside. Season  Alaska salmon steaks/fillets lightly with salt and pepper. Place in a pan just large enough to hold the salmon in 1 layer. Add the champagne, lime juice and just enough water to cover the fish. Remove the fish and bring the liquid to a boil. Return the salmon steaks/fillets to the pan. Top each with an onion slice, capers and tarragon sprig. Reduce heat to a simmer, cover pan with foil and poach at no more than a simmer fro 6-10 minutes (depending on the thickness of the salmon). Remove salmon steaks/fillets from the liquid and place on 4 warm serving plates. Top each piece of fish with 1 oz. of the mustard mixture and serve. Makes 4 servings.

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