• 3 lb. filleted salmon
  • 2 lb. fish heads and bones
  • 2 bay leaves
  • 1 onion, with cloves
  • 2 stalks of celery
  • 1 1/2 tsp salt
  • 1 tsp peppercorns
  • 1/2 tsp thyme
  • 1/2 tsp tarragon
  • 1/2 C vinegar
  • 1 pint white wine or dry vermouth


Combine all the ingredients for the bouillon except the salmon and wine....add enough water to cover all the fish bones and heads. Bring to a boil and cook for 15 minutes. Taste for salt, and correct the seasoning. Add the wine and continue cooking for 5 minutes.

Wrap the salmon in cheesecloth and lower into the bouillon. Boil at a low boil allowing 6 minutes per pound. Test the fish with fork or toothpick for tenderness. Remove to a hot serving dish.

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Submitted 6/13/05.
Source: Our Collection
Submitted By: Sandy Wells
Poached Salmon