Keto Wine Poached Salmon

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    13 min

  • ready time

    ready time

    28 min

Keto Wine Poached Salmon

Keto Wine Poached Salmon is a simple yet delicious way to enjoy salmon. Sauvignon blanc and water are simmered together with celery, carrots, onion, garlic, parsley, black peppercorns, and plenty of salt. The broth must be seasoned with enough salt to flavor the fish! Feel free to taste the broth before adding the fish to check to see if it is salty enough for your liking. After the broth is simmered with the vegetables and herbs, the fish can be added to the broth, and the heat turned down very low (there should be no bubbles coming to the surface of the water). The fish should stay in the broth until the fish is fully cooked and has absorbed the beautiful flavors.

Can I use other types of fish?

Yes, feel free to use other types of fish as a direct substitute for this recipe’s salmon. Please keep in mind that you will need to consider different macros for other kinds of fish.

What other seasonings can I add?

You can add a different type of white wine or other fresh herbs like thyme, rosemary, or oregano. Feel free to add bay leaves too.

How do I know the salmon is cooked?

The salmon is cooked when the fish turns opaque, and an internal temperature reaches 145 F.

  • Net Carbs

    5.2 g

  • Fiber

    1.4 g

  • Total Carbs

    6.9 g

  • Protein

    29 g

  • Fats

    15.9 g

334 cals

Keto Wine Poached Salmon

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Sauvignon Blanc

    Sauvignon Blanc

    1 cup

  • Water

    Water

    4 cup

  • Lemon

    Lemon

    ½ medium - 2 1/8" diameter

  • Onion

    Onion

    1 small

  • Carrots

    Carrots

    1 small - 5 3/4" long or less

  • Celery

    Celery

    3 medium - stalk - 7 1/2" to 8" long

  • Garlic

    Garlic

    3 clove

  • Peppercorns

    Peppercorns

    1-½ teaspoon

  • Parsley

    Parsley

    4 sprig

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    2 tablespoon

  • Salmon

    Salmon

    18 ounce

Recipe Steps

steps 4

28 min

  • Step 1

    Combine all ingredients except fish and salt. You will want to have the onion peeled and cut into large strips. The carrot should be peeled and cut into 3-4 large pieces. The celery can be cut into 3-4 large pieces as well. The garlic can go into the simmering liquid whole, as well as the black peppercorns. The parsley can go into the cooking liquid stems and all. If you add the salt to the water before it boils, it will prevent the mixture from coming to a boil faster.
    Step 1
  • Step 2

    Gently boil the mixture for 5 minutes. Then add in the salt. Taste the broth and decide if it is salty enough for your taste. It should taste reasonably salty so it can season the salmon.
    Step 2
  • Step 3

    Add the salmon fillets and shimmy them around, so they are completely submerged in the water. Cook the salmon for about 7-9 minutes or until they are opaque, cooked through, and an internal temperature reads 145 F.
    Step 3
  • Step 4

    Remove the salmon from the simmering liquid and place on a warm serving platter. Feel free to scatter some of the vegetables and lemon slices over the salmon.
    Step 4

Comments 2

  • FabulousRadish574906

    FabulousRadish574906 3 years ago

    Why is this recipe so high in carbs when the ingredients are all essentially part of a cooking broth, not a soup to be consumed? I will not be eating the vegetables included in the broth, nor drinking the broth. Salmon itself is zero carbs. I expect 1 or 2 carbs because of the flavoring added to the fish, but 5.2!!? Really?

    • RocketStar-ecb

      RocketStar-ecb a year ago

      Hello…. Fairly new to this but would it be the wine (sugars) that bumps the carbs up?