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In the Kitchen with Vital Choice

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Poached Citrus Salmon

For succulent wild sockeye every time, with near zero risk of overcooking this relatively lean species of salmon, try poaching. The end result will really melt in your mouth.

In this easy recipe, citrus, shallots, garlic and wine combine to complement the distinctive flavor of wild sockeye.
We suggest serving it with brown rice or Japanese noodles (udon or soba) and sautéed chard or bok choy.

Note: If you prefer, this dish can also be made in a skillet. Place the salmon and other ingredients in a pan and poach over medium heat, covered, for about 15 minutes until the fish is just done.

Poached Citrus Salmon

Prep time 10 minutes
Cook time 20 minutes
Serves 4

1 (24 oz) whole Sockeye Fillet or 4 (6 oz) sockeye, silver or king portions
1 cup water (or light chicken or vegetable stock)
1 cup fresh orange juice
1 cup dry white wine (or apple juice if your prefer not to use wine)
1/2 cup chopped shallots
1 tablespoon minced garlic (or organic garlic granules)
1/2 teaspoon sea salt
1/2 teaspoon organic black pepper or lemon pepper
1 tablespoon organic extra virgin olive oil or macadamia nut oil

Preheat oven to 375 F.

  • Place the salmon in a baking dish brushed lightly with olive oil.
  • Cover with wine, orange juice, and water.
  • Add chopped shallots, minced garlic, and salt and pepper to taste.
  • Cover with lid or greaseproof paper and put in the oven until the fish is just cooked (barely opaque in the center; 15 ‒20 minutes). Watch to make sure juices do not entirely evaporate.
  • Remove salmon and place in a shallow serving dish, pouring some the remaining juices over the salmon, and serve.

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