“Poaching” a Whole Salmon without a Fish Poacher

Preparation info

  • Makes

    14 to 16

    Main-Course Servings
    • Difficulty


Appears in

Simply Salmon

Simply Salmon

By James Peterson

Published 2001

  • About

I got this idea from ail article by Mark Bittman that appeared a few years ago in Cook’s Illustrated, a magazine whose editors test and test until they get things just right. Mr. Bittman’s method really consists of baking the salmon, but because it is first wrapped in aluminum foil, it actually steams—with results virtually identical to poaching—instead of