Pickled Poached Salmon Recipe
Pickled Poached Salmon Recipe photo by Taste of Home
Next Recipe

Pickled Poached Salmon Recipe

Be the first to add a review
Publisher Photo
This flaky moist salmon is topped with a delightful homemade tartar sauce and chopped sweet peppers. "This entree goes well with rice pilaf, seasoned rice or scalloped potatoes," says Fred Richard Day of St. George, Utah (with wife Joyce, above). "Add a colorful vegetable, a green salad, rolls and dessert, and you have a gourmet meal for two."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings


  • 1-1/2 cups water
  • 1/4 cup dill pickle juice
  • 1 teaspoon salt
  • 1/2 teaspoon seasoned salt
  • 2 salmon steaks (1 inch thick)
  • SAUCE:
  • 1/4 cup mayonnaise
  • 2 teaspoons dill or sweet pickle relish
  • 1 teaspoon dill pickle juice
  • 1 teaspoon Catalina salad dressing
  • Chopped sweet red and green pepper, optional

Nutritional Facts

1 each: 945 calories, 66g fat (12g saturated fat), 244mg cholesterol, 2300mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 79g protein.


  1. In a large skillet, combine the water, pickle juice, salt and seasoned salt. Bring to a boil. Add salmon; return to a boil. Reduce heat; cover and simmer for 12-16 minutes or until fish flakes easily with a fork.
  2. In a small bowl, combine the mayonnaise, relish, pickle juice and salad dressing. Serve over salmon. Garnish with red and green pepper if desired. Yield: 2 servings.
Originally published as Pickled Poached Salmon in Taste of Home April/May 2004, p48

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Pickled Poached Salmon

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image