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Poached Salmon Fillet with Dill Caper Sauce

Recipes for Home and Restaurant

by Nadine Lloyd

Poached Salmon Fillet with Dill Caper Sauce Recipe by Nadine Lloyd


(Serves 2)

  • 1½ tablespoons capers – sliced

  • 600ml (1.3pt) cream

  • 2 x 300-400g (10.5-14oz) salmon fillets – skin off

  • 1 tablespoon fresh dill – chopped

  • 1½ tablespoons fresh chives – sliced

  • Salt and pepper – to taste


Heat a large saucepan over medium heat.

Add the cream and sliced capers.

Stir through until the cream starts to simmer.

Lower the heat.

Add the salmon fillets and half the dill.

Turn the heat down to low.

Slowly poach for 4 minutes, or until the salmon is pink.

Remove and allow to rest.

Pour the pan sauce into a gravy boat.

Serve hot with sauce, whole baby capers, the remaining dill, fresh chives, salt, and pepper.

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