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Perfect Rosé Poached Salmon Recipe with Herb Butter for Easy Summer Dinner

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A light and elegant summer dinner featuring salmon gently poached in dry rosé wine and served with a silky herb butter. This quick and fuss-free recipe delivers moist, flavorful salmon with a subtle fruity note.

Ingredients

  • Fresh salmon fillets (about 6 ounces / 170 grams each, skin-on or skinless)
  • Dry rosé wine (1 cup / 240 ml)
  • Water (1 cup / 240 ml)
  • Unsalted butter (4 tablespoons / 60 grams, softened)
  • Fresh herbs (2 tablespoons total, finely chopped; parsley, dill, and chives)
  • Garlic (1 small clove, minced)
  • Lemon juice (1 teaspoon / 5 ml, freshly squeezed)
  • Salt and freshly ground black pepper, to taste
  • Optional aromatics for poaching: lemon slices or a sprig of thyme

Instructions

  1. Prepare the herb butter: In a small bowl, combine 4 tablespoons (60 grams) of softened unsalted butter with 2 tablespoons of finely chopped fresh herbs (parsley, dill, and chives), minced garlic, and 1 teaspoon (5 ml) of freshly squeezed lemon juice. Mix well until smooth and evenly combined. Set aside in the fridge to firm up while you prepare the salmon.
  2. Season the salmon: Pat the salmon fillets dry with paper towels. Lightly season both sides with salt and freshly ground black pepper.
  3. Make the poaching liquid: In a wide skillet or shallow pan, combine 1 cup (240 ml) of dry rosé wine with 1 cup (240 ml) of water. Add optional aromatics like a few thin lemon slices or a sprig of thyme if desired. Bring the liquid just to a gentle simmer over medium heat.
  4. Poach the salmon: Place the salmon fillets skin-side down (if skin-on) in the simmering poaching liquid. The liquid should partially cover the fish; add more water or wine if needed. Cover the pan with a lid or foil and lower the heat to maintain a gentle simmer. Poach for about 8-10 minutes until the flesh turns opaque and flakes easily with a fork.
  5. Remove and rest: Carefully lift the salmon from the poaching liquid with a fish spatula, letting excess liquid drip back into the pan. Place on a warm plate and let rest for 1-2 minutes.
  6. Serve with herb butter: Spoon a generous dollop of the chilled herb butter over the warm salmon and serve immediately.

Notes

Keep the poaching liquid at a gentle simmer to avoid toughening the salmon. Let the salmon rest after poaching to achieve a silky texture. Herb butter can be prepared ahead and chilled. For dairy-free option, substitute butter with vegan margarine or olive oil-based spread. Avoid boiling the poaching liquid.

Nutrition

Keywords: rosé poached salmon, herb butter, summer dinner, easy salmon recipe, poached fish, light dinner, quick salmon recipe

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