Champagne Poached Alaska Salmon

  • Preparation Time: 20 minutes
  • Cook time: 10 minutes
  • Yield: 4 servings


  • 2 lbs Salmon Steaks or Fillets
  • 2 cups Champagne
  • 1/4 cup fresh Lime Juice
  • 4 slices Red Onion
  • 1 Tbsp Capers
  • 4 sprigs fresh Tarragon
  • 1/2 cup Honey Dijon Mustard
  • 1 1/2 tsp Fresh Tarragon, chopped
  • Salt & Pepper, to taste


Mix together mustard and chopped tarragon, hold aside. Season salmon steaks/fillets lightly with salt and pepper. Place in a pan just large enough to hold the salmon in 1 layer. Add the champagne, lime juice and just enough water to cover the fish. Remove the fish and bring the liquid to a boil. Return the salmon steaks/fillets to the pan. Top each with an onion slice, capers and tarragon sprig. Reduce heat to a simmer, cover pan with foil and poach at no more than a simmer for 6-10 minutes (depending on the thickness of the salmon). Remove salmon steaks/fillets from the liquid and place on 4 warm serving plates. Top each piece of fish with 1 oz. of the mustard mixture and serve.