The Pioneer Woman Tasty Kitchen
Profile Photo

Pocket-Poached Salmon

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Make moist and flavorful salmon every time with this easy recipe.

Ingredients

  • 2 pounds Fresh Salmon Filet
  • 2 Tablespoons Olive Oil
  • 2 teaspoons Lemon Pepper
  • 2 teaspoons Granulated Garlic
  • ¼ cups White Wine Or Vegetable Broth Or Water
  • 3 sprigs Fresh Rosemary
  • 1  Lemon, Sliced, Seeds Removed

Preparation

1. Preheat oven to 450 F. On a jelly roll pan, place a piece of heavy-duty foil that will be four inches longer than the fish.
2. Rinse and pat dry the salmon and place it on the foil. Turn up the foil ends, so the oil and liquid stay near the fish.
3. Drizzle olive oil evenly across the surface of the fish. Sprinkle both the lemon pepper and garlic on the salmon.
4. Pour the wine (broth or water) onto the foil on either side of the fish, being careful not to wash the spices off.
5. Place the sprigs of rosemary and then the lemon slices over the fish.
6. Pull the long sides of the foil together and pinch them closed. Close the ends of the foil as well so that the salmon is in a pocket. Place in the oven and bake.
7. At 10 minutes, remove fish from the oven, open up the pocket and test for done-ness by placing a fork into the thickest part of the fish and pulling gently to one side. If the fish is very pink, close up the pocket and put the pan back in the oven for 2-3 more minutes. Test again, and if fish is only slightly pink, close pocket and let it stand for 1-2 minutes out of the oven. The residual heat will continue to cook the fish without drying it out, as could happen with the high heat of the oven at this delicate stage.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Tomato and Vinegar Trout Casserole
Profile Photo by Nevila in Main Courses
This Is a unique kind of dish, an alternative way to...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Baked Whole Fish with Lemon, Herbs and Garlic Butter
Profile Photo by Nora | Savory Nothings in Main Courses
Feel confident making a baked whole fish with these simple instructions....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Aunt Rocky’s Garlic Butter Shrimp with Asparagus
Profile Photo by Roxana Lopez in Main Courses
Shrimp make a quick and easy worknight meal, and fixing it...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Summer Shrimp & Grits
Profile Photo by Chef in the Burbs in Main Courses
Farm fresh tomatoes turn this Southern classic into a tasty, fast...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Honey Teriyaki Lime Salmon Baked in Foil
Profile Photo by Nora | Savory Nothings in Main Courses
This Honey Teriyaki Lime Salmon Baked in Foil is a super...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy