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Citrus Poached Salmon with Herb Sauce

Zesty lemons and limes lend bright flavor to salmon fillets, which then get topped in a dreamy, creamy herb sauce with dill, parsley and mint. Both sauce and salmon can be made ahead and stored separately for a fast midweek meal.

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How To Use This Poached Salmon

  • Make salmon cakes. Flake leftover fish into a bowl. Add a bit of mayo and mustard, some almond flour and finely chopped green onions and bell pepper. Form into patties and pan fry in avocado oil. Top with herb sauce.
  • As a tuna alternative. Follow our Tuna Salad, 3 Ways recipes (p. 56), or use your favorite tuna salad recipe, but use flaked leftover salmon instead of canned tuna.
  • Sushi-fy it. Cook cauliflower rice with garlic and ginger. Place on sheets of nori with flaked salmon, sliced cucumber and avocado. Season with coconut aminos. Roll into hand rolls.

Tip: Flake leftover salmon and make these easy salmon cakes for grab-and-go meals and snacks.

Prep Time
15 min
35 min



  • ¼ cup raw unsalted cashews
  • ¼ cup plain unsweetened almond milk
  • ¼ cup chopped fresh flat-leaf parsley
  • 3 tbsp chopped fresh dill
  • 2 tbsp mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tbsp chopped fresh mint
  • ⅛ tsp each sea salt and ground black pepper + additional to taste


  • 1 cup low-sodium chicken or vegetable broth
  • 1 cup water
  • 1 small lemon, sliced into rounds
  • 1 small lime, sliced into rounds
  • 3 cloves garlic, peeled and smashed
  • ⅛ tsp whole black peppercorns
  • 4 4–5-oz wild-caught salmon fillets, patted dry
  • ½ tsp sea salt


  1. Make sauce: To a small bowl, add cashews and enough cool water to cover; refrigerate at least 4 hours. Drain and rinse. To a food processor or high-speed blender, add drained cashews and remaining sauce ingredients. Taste and season with additional salt and pepper, if desired. Cover and refrigerate up to 2 days.
  2. Make salmon: In a large skillet or saucepan, combine broth, water, lemon, lime, garlic and peppercorns. Bring to a boil, then immediately reduce heat to a simmer. Sprinkle salmon with salt and place over citrus mixture in skillet.
  3. Cover and cook fish until just cooked through, 7 to 10 minutes, depending on thickness of fillets. Watch carefully that liquid doesn’t boil, adjusting heat as needed.
  4. Transfer salmon to serving plates or a storage container; discard poaching liquid. Serve immediately with sauce, or let cool, cover and refrigerate for up to 3 days.

Related: Chamomile Gravlax with Potato Waldorf Salad

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 330
  • Carbohydrate Content 3 g
  • Cholesterol Content 80 mg
  • Fat Content 18 g
  • Fiber Content 1 g
  • Protein Content 37 g
  • Saturated Fat Content 3 g
  • Sodium Content 425 mg
  • Sugar Content 1 g
  • Monounsaturated Fat Content 9 g
  • Polyunsaturated Fat Content 5 g