Lemongrass and Citrus Poached Salmon

Lemongrass and Citrus Poached Salmon


"This is a very light and delicate dish with a smooth and subtle lemon and citrus flavor that melts in your mouth. Also serves well cold. Best if served with veggies and a good teriyaki sauce."


25 m servings 319 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 24.2 g
  • 48%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 688 mg
  • 28%

Based on a 2,000 calorie diet

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  • Prep

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  1. Remove skin from salmon, then cut into desired portions.
  2. In a large pot, combine chicken stock, orange juice, white wine, onion, garlic and lemon grass. Season with salt and white pepper. Bring to a boil for 5 minutes. Reduce heat to a low boil. Place the salmon in the poaching liquid until flaky and tender, about 5 minutes.
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  1. 35 Ratings


dinner guests loved this dish. i could not find any fresh lemon grass, so substituted fresh lime juice and chopped cilantro. it was wonderful.

This tasted pretty fantastic and the fish came out flaky and delicious. My only problem was that I didn't know lemongrass was so tough, so I minced it when I should have just left it in big chu...

Great recipe! I didn't serve it with teriyaki, though. I reduced the sauce with cornstarch and poured it over the filets. A delicious and elegant dish, perfect for company!

I was disappointed with this recipe, especially after reading such great reviews; perhaps I did something wrong, but I followed the recipe to the T. The salmon was fine, but the citrus taste wa...

Incredibly easy to make, and ready in minutes. You have to start the rice way ahead of time! I added a tablespoon of molassas to the broth. It gave it a nice color and a smokey/sweet taste. ...

I think the orange juice overpowered this dish. Next time, I would cut the OJ in half and perhaps use shallots instead of onions, and maybe more garlic. I feel like it lacked any flavor except t...

This is the perfect salmon dish. Salmon fillets in Japan can be greasy sometimes but the OJ and lemongrass provides a nice contrast to the rich salmon flavor.

This was simple and tasty. We used a Riesling wine and thickened some of the poaching liquid afterwards with arrowroot starch to make a sauce. Served over white rice cooked with chicken broth ...

this makes a light refreshing dish. Quite good