Poached Salmon

• •
  Vinegar, White(30g)
• •
  Honey(15g)
• •
  2 teaspoons kosher salt
• •
  Salmon
• •
  water
• •
  Dill, Fresh(240g)
• •
  6 whole peppercorns
• •
  1 bay leaf
• •
  Cracked black pepper and lemon wedges (for serving)

Instructions

1. 1Fill a sauté pan wide enough to hold the salmon fillets in a single layer without overlapping, and tall enough to cover them with liquid. Add the white vinegar, honey, and a pinch of salt to the pan, then whisk to combine.
2. 2Carefully lower the salmon fillets into the pan in a single layer, then add water until the fillets are just barely covered.
3. 3Scatter the fresh dill over the top of the salmon.
4. 4Bring the liquid to a gentle boil over medium-high heat, then reduce heat to maintain a steady simmer (not a rapid boil). Cook for 2 minutes.
5. 5Check the internal temperature of the salmon using an instant-read thermometer—it should read 135–140°F. The salmon will continue to cook as it rests. If the temperature is below 135°F, simmer for 1–2 minutes more until it reaches the target range; do not exceed 140°F or the salmon will dry out.
6. 6Using a wide spatula, gently lift each salmon fillet out of the poaching liquid and transfer to a plate. Discard the poaching liquid.
7. 7Cover the plated salmon and let rest for 4 minutes to allow carryover cooking and allow juices to redistribute.
8. 8Divide the salmon evenly among 4 airtight containers while still warm. Cool to room temperature before sealing, then refrigerate for up to 4 days.