Salmon Poached in Beer

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Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

Cooking in wine is taken for granted, but the overlooked bottle of beer can coax surprising subtleties from all sorts of dishes, especially salmon. Jack and Barbara Thomas of Seattle provided this recipe, which we adapted to the clay pot.


  • 4 salmon steaks
  • 2 tablespoons melted butter
  • ΒΌ cup chopped parsley
  • Β½ teaspoon salt
  • 1 clove garlic, crushed
  • 1 teaspoon lemon juice
  • Β½ cup beer
  • 1 teaspoon arrowroot, approximately


Presoak a clay pot, top and bottom, in water for 15 minutes.

Place the salmon steaks in the presoaked pot. Combine the melted butter, parsley, salt, garlic, lemon juice, and beer and pour over the fish.

Cover the pot and place it in a cold oven.

Set the oven temperature at 450 degrees.

Cook for 30 minutes.

Remove the pot from the oven and pour off the liquid into a saucepan. Return the pot to oven, without the lid, for an additional 5 minutes, to brown the salmon. Meanwhile, heat the liquid and thicken it slightly with the arrowroot.

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