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Poached Wild Salmon with Peas and Morels

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This elegant poached wild salmon with peas and morels is a celebration of seasonal flavours and delicate textures. Gentler than frying, poaching ensures the salmon remains incredibly moist and flakes beautifully under the fork. The addition of earthy morels and sweet garden peas creates a sophisticated profile that feels indulgent while remaining light, making it a wonderful choice for a midweek treat or a Saturday night dinner party.

As a diabetes-friendly main course, this dish focuses on high-quality protein and heart-healthy fats. The mushrooms provide a deep, savoury umami note that pairs perfectly with the crispness of the dry white wine and fresh chives. Serve it on its own or with a side of steamed seasonal greens for a nutritious, low-carbohydrate meal that is both satisfying and simple to prepare.

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Ingredients for Poached Wild Salmon with Peas and Morels

  • 2 (6–230g ) centre-cut wild salmon fillets (each about 1 1/2" thick)

  • 240ml dry white wine

  • 2 tablespoons kosher salt plus more for seasoning

  • 4 tablespoons (1/2 stick) unsalted butter

  • 110g fresh morels

  • sliced, stemmed shiitake

  • or other mushrooms

  • 120ml shelled fresh (or frozen, thawed) peas

  • 120ml double cream

  • Freshly ground black pepper

  • 2 tablespoons minced fresh chives or 2 pea tendrils

How to make Poached Wild Salmon with Peas and Morels

Place salmon, skin side down, in a large high-sided skillet. Add wine, 2 tablespoons salt, and cold water to cover salmon by 1/2". Cover pan; bring liquid to a simmer over medium heat. Reduce heat to medium-low, uncover, and gently poach salmon until just cooked through and barely opaque in the centre, about 6 minutes, depending on thickness. Transfer salmon and 2 tablespoons poaching liquid to a plate; tent loosely with foil.

Meanwhile, melt butter in a medium skillet over medium heat. Add mushrooms and cook, stirring occasionally, until they begin to soften, about 3 minutes. Add 120ml salmon poaching liquid and peas and simmer until peas begin to soften, 2-3 minutes. Add cream and bring sauce to a simmer. Cook until slightly thickened, about 5 minutes. Season with salt and pepper.

Using a spatula, transfer salmon, skin side up, to paper towels. Gently peel off and discard skin. Invert onto serving plates and spoon sauce over. Garnish with chives.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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