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poached Irish salmon with Irish butter sauce on a white plate

North Atlantic Poached Salmon with Irish Butter Sauce

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Salmon can be the perfect centerpiece to a romantic meal. This salmon recipe features both the aphrodisiacs of salmon and fennel served in a creamy, Irish butter sauce. It's a fairly simple dish that's hard to resist. 
Course Main Course
Cuisine Irish
Cooking Style poaching
Diet and Health healthy-ish
Seasonal spring, St. Patrick's Day
Ingredient salmon
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 2


  • 2 8- oz North Atlantic Salmon filets
  • 1 tsp salt
  • 1/2 head fennel coarsely chopped
  • 1 shallot finely minced
  • 1 Tbsp white wine
  • 2 Tbsp very cold, unsalted Irish butter cut into cubes
  • Salt and pepper
  • Squeeze of fresh lemon
  • 1/4 tsp chopped parsley


  • Fill a medium-sized saucepan half full with water, salt and bring to a boil.
  • Reduce the water to a gentle simmer, add the fennel and fish. Cover and cook for 15 minutes.
  • Turn off and keep fish in water while you make sauce.
  • Put shallots and white wine in a small saucepan, bring to boil and cook until wine is almost cooked off and shallots are dry.
  • Remove from heat and whisk in butter one cube at a time, butter will start to thicken.
  • Season with salt, pepper and lemon.
  • Serve over the poached salmon and garnish with parsley.