The Best Way to Make Salmon at Home: Poached with Dill BBQ Sauce

The other day, a couple of our friends were telling us about how they like to eat healthy and one of their go to dishes was salmon with a vegetable. It made us think and start to feel a little guilty about eating carbs and carbs and carbs all the time. The problem is, carbs are delicious, and so we needed a way to make eating salmon healthy equally delicious.

Fortunately, we came across this amazing recipe in the for poached salmon in a dill infused BBQ sauce. We’d never poached salmon before, but figured that we’d give it a try, and boy are we glad we did. It’s an incredibly simple way to cook the fish, and the sauce is amazing. We served it with a simple side of cucumbers and cherry tomatoes tossed with oil, and taste-buds were extremely happy and didn’t miss spaghetti at all.

So if you’re looking for a nice simple salmon dinner, look no further than this!

Making the Dish

What You’ll Need
2 salmon filets
4 sprigs dill
5 – 6 sage leaves
1 tbsp butter
2 tbsp chopped ginger
2 tbsp chopped garlic
1 tbsp whole black peppercorns
1.5 cups white wine
1 cup barbecue sauce
2 tbsp dijon mustard
salt and pepper to taste

Get started by patting your salmon filets with salt and pepper. Then in a skillet that’s big enough to hold them both, melt the better over medium heat. Once the bubbles disappear from the butter, add in the garlic and ginger and cook until fragrant.

Into that skillet, add in the wine, a half cup of the barbecue sauce, 2 sprigs of the dill, the sage, and the peppercorns. Stir everything together and bring it to a boil. Then put in the salmon filets. If the liquid is too low, add a bit more wine.

Return to a boil, and then cover the skillet with the lid slightly ajar, and simmer for about 15 minutes until the salmon is nice and cooked through, it should be slightly flaky and firm throughout.

Remove the salmon from the poaching liquid, and use a slotted spoon to remove the dill, sage, and most of the other chunks in there. Chop your remaining dill and when you have about a tablespoon of it, add it to the skillet. Add in the dijon mustard, the rest of the barbecue sauce, and a good grinding of pepper. Then bring it up to a boil and reduce until about half of the liquid is evaporated.

Serve the salmon with your veggie side and spoon the sauce generously over it. Dig in, and be amazed! You’ve never had salmon this good!