Ginger-Poached Salmon With Orange and Honey 4.000
Sep 19, 2007

This is an entree so light, elegant and easy to make that it is suitable for dinner tonight as well as an intimate break-fast meal for Yom Kippur, which falls on Saturday evening this year. Serve with steamed broccoli.

The dish is one of the 140 recipes in "The Great American Eat-Right Cookbook," a new collection from the American Cancer Society. To order a copy, go to, or call 800-ACS-2345.

Servings: 4
  • 1 large orange
  • 1 1/2 cups low-sodium chicken broth
  • 2 teaspoons freshly grated ginger root
  • 2 teaspoons finely chopped pickled ginger
  • 2 tablespoons honey
  • 4 center-cut salmon fillets, preferably skinless (about 1 pound), pin bones removed
  • 1 to 2 tablespoons unsalted butter


Grate the zest and squeeze the juice from the orange (there should be 1/4 to 1/2 cup juice).

In a large lidded skillet, combine the orange zest and juice, chicken broth, both types of ginger and the honey and bring just to a boil over medium-high heat, stirring to mix well. Reduce the heat to medium-low and cook for 1 to 2 minutes, stirring constantly. Add the salmon, cover and cook for 4 to 5 minutes, then use spatulas to carefully turn the fish over and cook for 4 to 5 minutes, or until cooked through. Transfer the salmon to a plate and cover loosely to keep warm.

Increase the heat to medium-high and cook just until the sauce in the skillet comes to a boil. Whisk in the butter, stirring until the sauce has slightly thickened. Divide the fillets among individual plates; spoon the warm sauce over and serve immediately.

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Recipe Source

Adapted with permission from Jeanne Besser and Colleen Doyle, from "The Great American Eat-Right Cookbook."

Tested by Bonnie S. Benwick.

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