Photo of Poached Salmon with Cucumber Dill Sauce by WW

Poached Salmon with Cucumber Dill Sauce

Points® value
Total Time
27 min
15 min
12 min
Use a foot-long English cucumber or pickling cucumber in this recipe—they have fewer seeds and are less watery.



1 medium, seedless

Red onion

1 small, red, peeled and thinly sliced

Red wine vinegar

¼ cup(s)

Turbinado sugar

1 tsp(s)

Table salt

½ tsp(s)

Black pepper

½ tsp(s)

Fresh dill

1½ tbsp(s), fresh, minced or 1 tsp dried

Garlic clove

1 clove(s), medium, minced


1½ tsp(s)

Plain fat free yogurt

8 oz

Vegetable broth

3 cup(s)

Table wine

¾ cup(s), white, dry


½ medium, cut into 3 slices

Fresh dill

2 tbsp(s), or 4 sprigs

Uncooked wild Atlantic salmon fillet

1¼ pound(s), four 5 oz fillets


1 tbsp(s), optional


  1. To make sauce, cut cucumber in half lengthwise; scrape out any seeds. Cut halves diagonally into very thin slices; place in a large bowl with onion. Add vinegar, sugar, salt and pepper. Let stand at room temperature 1 hour, stirring occasionally. Drain cucumbers. Into yogurt, stir dill, garlic and horseradish. Stir yogurt mixture into cucumbers. Chill in refrigerator.
  2. In a deep skillet, bring stock, wine, lemon and dill to boil. Reduce heat; simmer liquid 5 minutes to blend flavours. Add salmon, cover and simmer until just cooked through, about 9 minutes per inch of thickness. Using two spatulas, transfer salmon to individual plates.
  3. Spoon sauce alongside salmon. Garnish with lemon wedges, dill sprigs and capers, if desired.