TOTAL TIME: Prep: 25 min. Cook: 10 min.
MAKES: 4 servings


  • 2 cups water
  • 1 cup white wine or reduced-sodium chicken broth
  • 1 medium onion, chopped
  • 1/4 cup chopped celery
  • 4 salmon fillets (4 ounces each)
  • SAUCE:
  • 1/4 cup reduced-fat sour cream
  • 1/4 cup plain yogurt
  • 2 teaspoons snipped fresh dill
  • 1-1/2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • Dash hot pepper sauce

Nutritional Facts

1 each: 239 calories, 14g fat (4g saturated fat), 74mg cholesterol, 277mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 24g protein.


  1. In a large nonstick skillet, combine the water, wine, onion and celery. Bring to a boil. Reduce heat; add salmon and poach, uncovered, for 5-10 minutes or until fish is firm and flakes easily with a fork.
  2. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with salmon. Yield: 4 servings.
Originally published as Poached Salmon with Dill Sauce in Healthy Cooking August/September 2009, p47

Full-Bodied White Wine

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

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cheeriogirl User ID: 2355136 181929
Reviewed Apr. 12, 2011

"I had never poached fish before, but this was very easy and tasty. Found it a little strange that the sauce was cold--more like a tartar sauce maybe? But it was very tasty and I will make it again."

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