Poached Salmon

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  2 tbsp Vinegar, White
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  1 tbsp Honey
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  2 tsp 2 teaspoons kosher salt
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  24 oz Salmon
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  water
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  12 Dill, Fresh(30g)
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  6 6 whole peppercorns
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  1 1 bay leaf
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  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 with water, then add the white vinegar, honey, kosher salt, peppercorns, and bay leaf; whisk to combine.
2. 2Bring the poaching liquid to a gentle boil over medium-high heat, then reduce heat to maintain a steady simmer.
3. 3Carefully lower the salmon fillets into the simmering liquid in a single layer, scatter the fresh dill over the top, and cook for 5–7 minutes until the internal temperature reaches 135–140°F when measured with an instant-read thermometer at the thickest part.
4. 4Using a wide spatula, gently lift each salmon fillet out of the poaching liquid and transfer to a plate; discard the poaching liquid.
5. 5Cover the salmon and let rest for 4 minutes to allow carryover cooking and juice redistribution.
6. 6Divide the salmon evenly among 4 airtight containers while still warm, then cool to room temperature before sealing.
7. 7Refrigerate for up to 4 days.
8. 8Serve each portion with cracked black pepper and lemon wedges.