How to Poach Salmon in Milk

Salmon poached in milk is an old Welsh recipe. After poaching, the salmon is eaten in a variety of ways, from a cold snack with bread to a warm meal covered with parsley sauce. Milk gives fish a silky smooth texture; after your salmon is poached in milk, it will literally melt in your mouth. Because salmon poached in milk is not frequently served in restaurants, it will be a welcome change from grilled or broiled salmon for your dinner guests, or for a quiet meal with your family.

Salmon steaks poached in milk become tender and juicy.

Step 1

Heat the milk over high heat in your large pot. When it begins to boil, add the salmon steaks and salt them to taste.

Step 2

Reduce the heat to medium and simmer your salmon for 15 minutes for each pound of salmon in the pot.

Step 3

Serve the salmon immediately after they have finished cooking.

Things You'll Need

  • 2 salmon steaks

  • 8 cups whole milk

  • 2 tsp. salt

  • Large pot

  • Spatula

Warning

Do not boil the salmon or it will fall apart in the milk.

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