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this post was submitted on 10 Jul 2026
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Saw a neat tip today for poached salmon that had you place the salmon in the poaching liquid skin up, but only use enough liquid to cover the flesh, leaving the skin exposed, and place it under a low broiler to poach, so you get tender poached salmon with crisp skin.
Not a dish I make often and my partner abhors the skin (Monstrous, I know) but it seemed like a good tip!
That's sadly impossible for me, I need to remove the skin. My dogs would never forget when I wouldn't crisp it up for them to feast.
Wow, and I don't even like fish and that sounds incredible.
Thanks for the tip, I'll have to try that some time