Poached Salmon with Lemon and Dill

Campbell's Poached Salmon with Lemon and Dill Recipe

It takes just 20 minutes to make this chef-quality dish.  So when salmon is on the menu, use this simply delicious recipe to make it even better. 

At a glance


5 min.


20 min.



Cook: 15 min.

Made With

  • Swanson® Vegetable Broth

    Swanson® Vegetable Broth

  • Add to Recipe Box
  • Print & Save
  • Send by Email

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:

    * Required fields

    Send Cancel

What You'll Need

1 3/4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
1/4 cup Chablis or other dry white wine
1/4 teaspoon dried dill weed, crushed
4 thin lemon slices
4 salmon steaks, 1-inch thick (about 1 1/2 pounds)

How to Make It

  • 1

    Heat the broth, wine, dill and lemon in a 10-inch skillet over medium-high heat to a boil.

  • 2

    Add the salmon to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the salmon flakes easily when tested with a fork. Discard the poaching liquid.

Full Screen View
You need to be signed in to add a note to this recipe.
Please Log In or Register.

Your Recently Viewed Recipes