Poached Broiled Salmon

Broil-Poached Smokehouse Maple Salmon

Poached Broiled Salmon

So, at our house salmon is a weekly menu item, and we have some amazing recipes for this most perfect of fish. This is a great one, in that to only does it create a perfectly moist, perfectly delicious dish, but it’s also crazy easy to make!

McCormick "Maple Smokehouse" SeasoningBroil-poaching might be a new method for you, but it’s a great way to get a moist-in-the-middle, crunchy on the top fillet.

You can spice however you like, a bbq rub, or Italian seasoning is nice, but for my money, this stuff is the bomb.

I found these McCormick spice blends recently and they are amazing!

Broil-Poached Smokehouse Maple Salmon

1 Lb. fresh Pacific salmon or steelhead fillet
4 tsp. Better Than Bullion Organic Chicken Base
4 cups boiling water
2 Tbs. McCormick Grill Mates “Maple Smokehouse” Seasoning

Bring oven broiler to 500F

Better Than Bullion Organic Chicken Base

Bring water and chicken base to a simmer over medium heat in an oven safe pan.

Smokehouse Maple Salmon Recipe

Season salmon fillet with maple-smokehouse seasoning, and place gently, skin-side down, into broth.

Smokehouse Maple Salmon Recipe

Cover pan and remove from heat. Let rest 5 minutes.

Smokehouse Maple Salmon Recipe

Uncover and slide the pan under broiler and cook until golden, 3-5 minutes.

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.

Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.

Smokehouse Maple Salmon Recipe

Serve over steamed spinach cooked with lots of lemon juice.


Chef Perry


Simple Poached Salmon with Lemon-Parsley Orzo

Simple Poached Salmon

Chef Chris and I had a great time doing cooking demos at last night’s “Ladies Night” event at the Portland Sportsman’s Warehouse, supporting Royal Family Kid’s Camps!

The turnout was awesome, and we enjoyed the opportunity to show folks a great, almost full-proof way to prepare a delicate, moist, and delicious salmon dish, regardless of their level of cooking experience.

As promised, here are the recipes!

Chef Perry

16 - Copy

Simple Poached Salmon
4 five-ounce salmon fillets
1/4 cup dry white wine
2 sprigs parsley
2 sprigs tarragon
4 tablespoons butter
Salt and pepper to taste
Lemon juice to taste

3Season the salmon pieces with salt and set aside. Choose a heavy pan just large enough to fit the salmon snugly in one layer and add the wine, tarragon, and just enough water to come halfway up the salmon pieces (but do not add the salmon yet).

Season with a good pinch of salt and bring to a boil.

Once boiling, immediately turn the heat to very low so it’s barely simmering. Add the fish pieces and cook for 3 1/2 minutes (add an extra minute or two if using steaks), then carefully turn the pieces over and cook for 3 minutes more to finish. Ensure that the water never gets hot enough to boil.

Remove the fish pieces to a warm plate then turn the heat to high to reduce the liquid by half. Whisk in the butter and season to taste with salt and lemon juice, if necessary.

Pour the sauce over the fish and garnish with a little chopped parsley.

Orzo with Lemon and Parsley
1/2 cup extra-virgin olive oil
2 garlic cloves (thinly sliced)
3/4 lbs orzo (cooked)
1 lemon, juice & zest
1/2 bunch of flat leaf parsley
salt freshly ground pepper

4Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well.

In a small Dutch oven over medium-low heat, warm the olive oil. Add the garlic and sauté until fragrant but not browned, about 2 minutes. Gently fold in the cooked orzo, lemon zest, lemon juice, parsley, salt and pepper until well mixed.

Transfer the orzo to a serving bowl and serve warm.