Poached Salmon with Caramelized Pears
Gently poached salmon stays silky and fragrant thanks to a broth of lemon, celery and fresh herbs. Sweet pear wedges browned in butter add a soft, caramelized contrast that makes this feel restaurant-worthy. It's a lovely choice for a quiet date-night dinner when you want something light but special.
- Prep time
- 30 min
- Cook time
- 25 min
- Total time
- 55 min
- Servings
- 2
- Difficulty
- Easy
Instructions
-
1
Place the celery stalk, peeled and sliced lemon, marjoram, parsley, thyme, tarragon, peppercorns and a good pinch of salt in a wide pot and cover with water.
-
2
Bring to a boil, then lower the heat, add the salmon and simmer gently for 20 minutes.
-
3
Remove the pot from the heat and let the fish cool in the broth, then lift it out and transfer to a serving platter.
-
4
Wash the pears, peel them in stripes (leaving some skin on), core them and cut each into wedges to get 6 halves-wedges per pair of pears.
-
5
Sauté the pear wedges in butter in a wide skillet for 4-5 minutes until golden at the edges.
-
6
Arrange the warm pears over the bottom of a serving platter, set the salmon on top, drizzle a little of the poaching broth over everything and serve hot.
Diet and allergens
Worked out from the ingredient list. Always check the labels if you have an allergy.
Tips
- Keep the poaching liquid at a bare simmer — boiling makes salmon chalky.
- Cooling the fish in the broth lets it soak up more herb flavor.
- Choose firm, slightly underripe pears so they hold their shape in the pan.
- Strain the leftover broth and reduce it for a light sauce if you want extra.
- Check salmon for doneness by flaking the thickest part with a fork — it should separate easily.
Serving suggestions
- With steamed baby potatoes tossed in the poaching butter
- Alongside a crisp green salad with lemon vinaigrette
- With crusty bread to mop up the buttery pear juices
- Chilled the next day over greens, flaked
Substitutions
- Instead of tarragon: use dill or fennel fronds.
- Instead of fresh thyme: 1/2 teaspoon dried thyme.
- Instead of pears: firm apples or figs.
- Instead of butter: olive oil for a lighter sauté.
- Instead of salmon steaks: Arctic char or trout fillets.
Frequently asked questions
Can I poach the salmon ahead of time?
Yes — poach and cool it in the broth up to a day ahead, refrigerate, then warm the pears and assemble just before serving.
Should I peel the pears completely?
No, strip-peeling (partial peeling) keeps some color and texture; the skin helps the wedges hold together.
How much water do I need for poaching?
Enough to cover the fish by about an inch in a wide pot, roughly 4-5 cups.
Can I use frozen salmon?
Yes, thaw it fully in the fridge first and pat dry so it poaches evenly.
Reviews and questions
Average rating
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