Poached Salmon

Bring a large saucepan of water to a boil over high heat. Add ½ teaspoon salt, 1 thick yellow onion slice, 2 lemon slices, and 2 or 3 skinned salmon fillets. Reduce the heat until the water is barely simmering and cook until the salmon fillets are just opaque in the center, about 10 minutes per inch (2.5 cm) of thickness. Transfer to a plate or cutting board to cool. Store in the refrigerator for up to 2 days and flake or chop as needed for salads, pastas, or sandwiches.