Cold Poached Salmon with Garlicky Green Mayonnaise


Serve this dish on a hot summer day when Alaskan salmon is cheap and plentiful with boiled new potatoes and barely blanched green beans.

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  • · One 2-3 pound cut of salmon, preferably tail end, skin on
  • · 5 heaping Tbs. salt
  • · 1 tsp any good vinegar
  • · Salt and freshly ground pepper to taste
  • · 1 large egg
  • · 1/4 cup chopped fresh chives
  • · 2 sprigs fresh tarragon
  • · 1/2 cup chopped fresh parsley
  • · 1 medium-sized clove of fresh garlic, peeled (or to taste)
  • · 1 cup olive oil
  • · 1 Tbs. sour cream
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  • 1

    1. Place salmon in a pot large enough to hold it, then cover it with cold water. Add the salt and bring to a boil. Turn off the heat immediately and let the salmon sit in the hot water for about 30 minutes. This results in a moist fish that is not overdone. Remove the fish from the water and chill.

  • 2

    2. To make the mayonnaise, put the vinegar, salt, pepper, egg, chives, tarragon, parsley, garlic and 1 Tbs. of the oil in a food processor or blender (I use a blender). Process about 10 seconds, then slowly add the remainder of the oil in a very thin stream. The mayonnaise is done when all of the oil is added and it is creamy and thick; there will be about a cup. Taste for seasoning and then mix in the sour cream (mayonnaise keeps, refrigerated, for about a week).

  • 3

    3. To serve the salmon, insert the tine of a fork under the skin at the middle of each side of the fish and run it lengthwise, splitting the skin; it will then peel off easily. Take the salmon off of the bone in the kitchen or at the table, using a spoon and following the contours of the fish (I totally avoid this by buying already boned sides of salmon. I also love to serve a cold, crunchy cucumber salad with a tarragon vinaigrette with this…yum!).

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