Poached Salmon

Gluten-free    No-added-salt    No-added-egg
poached salmon


  • 2 cups unsalted vegetable or fish stock
  • 1 piece of salmon fillet with skin, about ¾ inch thick and weighing 140 g


Stove or oven method:

Put the stock in a medium-size saucepan and bring up to a simmer.

Add the salmon, flesh side down, and cook at a very gentle simmer for 7 minutes.

Turn the salmon over and cook until the fish is opaque all the way through and breaks into large flakes when pressed with a fork, about 2 to 3 minutes longer. (Thicker pieces of salmon may take a few more minutes.)

Transfer the salmon to a plate and let cool slightly before peeling off the skin and scraping away any dark meat (this has a strong flavor that may be a bit much for babies).

Break into large flakes to serve.



Salmon and oily fish are rich in Omega-3. Great for baby's developing brain!​​

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