Champagne Poached Alaska Salmon

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  • 4 (6 to 8 ounce) Alaska salmon steaks or fillets, skin and bones removed
  • 2 cups champagne
  • 1/4 cup fresh lime juice
  • 4 slices red onion
  • 1 tablespoon capers, optional
  • 4 sprigs fresh tarragon
  • 1/2 cup honey Dijon mustard
  • 1 1/2 teaspoons fresh tarragon, chopped
  • Salt and pepper, to taste


  1. Mix together mustard and chopped tarragon; set aside.
  2. 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 for 6 to 10 minutes (depending on the thickness of the salmon).
  3. Remove salmon steaks/fillets from the liquid and place on 4 warm serving plates. Top each piece of fish with 1 ounce of the mustard mixture and serve.

Yield: 4 servings

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