6 ratings

Slow-Poached Scottish Salmon


Chef Kim creates a depth of flavor with his Scottish salmon by poaching it in a celery, lemongrass, and white wine liquid that’s been infused with lemon and lime peels. It’s sprinkled with an herb-bacon crust to give a fresh and crunchy finish.



For the salmon

  • 1/2 onion, large dice
  • 1 clove garlic
  • 1 stalk celery
  • 1 stalk lemongrass
  • 1 Teaspoon black peppercorns
  • 1 Cup white wine
  • 1/8 bunch parsley
  • 4 sprigs thyme
  • 1 bay leaf
  • 1 lemon peel
  • 1 lime peel
  • 3 Liters water
  • Four 6-ounce salmon fillets

For the herb-bacon crust

  • 1 Cup bacon, small dice
  • 2 Cups panko breadcrumbs
  • 2 Tablespoons butter
  • 1 Teaspoon parsley, chopped
  • Salt and pepper, to taste


For the salmon

Add all of the ingredients except for the salmon into a large sauce pot and bring to a boil. Return to a simmer and add the salmon fillets and gently simmer until cooked through, about 4-5 minutes. 

For the herb-bacon crust

In a medium skillet, cook the diced bacon until crispy and then drain on a paper towel. Add the panko to the bacon fat and cook until crispy. Add the bacon and the chopped parsley to the panko and season with salt and pepper to taste. Sprinkle the herb-bacon crust on top of the poached salmon fillets.