Wine-Poached Salmon

January 30, 2012 in Categories: by

Print Friendly

Wine Poached Salmon-014 This is such a simple and quick way to prepare salmon (or trout or other similar fish).  You can use any seasoning you like here, but thyme works especially well.  I suggest using a dry white wine (maybe a sauvignon blanc).  Always use a good quality wine to cook with (if you wouldn’t want to drink it, you probably don’t want to flavor your food with it!). This is also good with a little lemon zest thrown in, if your wine is not too fruity.

Prep Time: 5 minutes

Cook Time: 10-12 minutes

Serves: 2-3


  • 2-3 6oz salmon fillets
  • 1/3 cup dry white wine
  • 1 tsp fresh thyme, chopped

1.Place salmon in a skillet.  Pour wine over top and sprinkle with thyme.
2.Heat over high heat until wine starts to simmer, then cover and reduce heat to low-medium.
3.Simmer until salmon is cooked (completely opaque and segments flake apart easily), approximately 10-12 minutes.  Discard poaching liquid and serve.

Wine Poached Salmon-032


So I’ve been paleo for around a month now, but I have never been a fish eater. I don’t like it. Well… I’ve tried salt-water fish a few times (Mahi, trigger, red snapper – all from deep sea fishing trips in the Gulf I’ve gone on with my dad) and they weren’t bad. But I would have never sat down and ate fish as an entree. I DO NOT like fresh water fish (bream, bass, catfish, etc. I’m from north Alabama, where everyone eats fish out of the TN River). I did have a boyfriend make me a wonderful salmon dinner for Valentine’s Day several years back that I quite enjoyed, but he made it in such a particular way with a particular marinade that I’ve never tried salmon again. Last week my dad took me to Bonefish and I actually ordered Mahi as my entree and I enjoyed it. I could do that regularly. I have never cooked fish. I’m sure I can’t afford to stock my fridge/freezer with Mahi Mahi. I’ve read several of your posts about Omega 6 – Omega 3 ratios and I am absolutely positive I am way over doing it on the Omega 6s and getting close to 0 Omega 3s. I am the pickiest eater ever – even at nearly 27 years old. I’m trying to expand my variety on the paleo diet, but it’s hard and slow going. Like avocados: I’ve never had them and really don’t want to try them. I know they’re this super food that are an amazing source of fats that are needed to keep nuts in moderation (which I’m sure I eat way too many). Anyway, I guess I should read more of your articles about how to feed the kids and incorporate that into feeding myself. My 2 year old will eat anything. His diet is much more varied than mine. So if you have any tips on turning a non-fish-eater into a fish eater, I’d love to hear them, and also other options (besides eggs) for getting more Omega 3s.

Looking forward to responses to Rhiannon’s question. I struggle with the same issues. It’s hard to change 50 years of habit and preference.

The best food source of long-chain omega-3s is brain. Although, I’m guess if you don’t like fish, you’re not about to go make scrambled eggs and brain. My best advise is to try different types of fish prepared in different ways and just keep trying until you find a kind you like.

Leave a Reply

Your email address will not be published. Required fields are marked *