Poached Salmon With Hollandaise Sauce
This chef-curated Poached Salmon With Hollandaise Sauce offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 41g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 413 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Poached Salmon With Hollandaise Sauce offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Poached Salmon With Hollandaise Sauce to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Poached Salmon With Hollandaise Sauce, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- 3 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 (6 ounce) skinless, boneless
- salmon fillets
- 3 egg yolks
- 1 tablespoon hot water
- 1 cup butter, cut into small pieces
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
- 2 tablespoons chopped fresh
- chives
- Find a high-sided pan large enough to accommodate both salmon
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
fillets side-by-side, without too much excess room; a small skillet or medium-sized saucepan should doStep 2: Technique & Execution
Pour lemon juice and olive oil into the pan, along with enough water to bring the water level up to 3/4-inchStep 3: Technique & Execution
Season the water to taste with salt and pepper, then add the salmonStep 4: Technique & Execution
Pour in enough water to just cover the salmonStep 5: Technique & Execution
Place the salmon over medium-high heat, and heat until the water is hot and steaming, but not simmering (165 degrees F (75 degrees C)); reduce heat if needed to keep the water at the proper temperatureStep 6: Technique & Execution
Poach until the salmon turns opaque, and is firm to the touch; or to an internal temperature of 140 degrees F (60 degrees C)Chef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 413 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 41g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 41g | Complex, slow-digesting dietary fiber |
| Fat | 19g | Wholesome dietary lipids for micronutrient absorption |
Poached Salmon With Hollandaise Sauce
This chef-curated Poached Salmon With Hollandaise Sauce offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Salmon/Cod | Steelhead trout, halibut, or sea bass (baking times may vary) |
| Asparagus/Veg | Zucchini slices, broccoli florets, or green beans (roast at same temperature) |
Instructions
Technique & Execution: fillets side-by-side, without too much excess room; a small skillet or medium-sized saucepan should do
Technique & Execution: Pour lemon juice and olive oil into the pan, along with enough water to bring the water level up to 3/4-inch
Technique & Execution: Season the water to taste with salt and pepper, then add the salmon
Technique & Execution: Pour in enough water to just cover the salmon
Technique & Execution: Place the salmon over medium-high heat, and heat until the water is hot and steaming, but not simmering (165 degrees F (75 degrees C)); reduce heat if needed to keep the water at the proper temperature
Technique & Execution: Poach until the salmon turns opaque, and is firm to the touch; or to an internal temperature of 140 degrees F (60 degrees C)
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight glass container for up to 2 days.
- Reheating: Warm gently in a skillet on medium-low heat with a lid to keep the fish tender. Avoid microwaving to prevent rubbery texture.
- Freezing: We do not recommend freezing cooked fish as it degrades the texture.
Frequently Asked Questions
How do I prevent the fish from sticking to the pan?▼
Ensure your baking dish is lightly oiled or lined with parchment paper, and make sure the oven is fully preheated before cooking.
Can I make this recipe with frozen fish?▼
Yes. Thaw the fish completely in the refrigerator overnight, then pat it dry thoroughly with a paper towel before adding seasonings.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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