Chardonnay Poached Salmon

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Recipe for cooking Chardonnay Poached Salmon. This recipe from Missouri chef Patrick Scott Payne uses Chardonnay from Missouri's wine region, the USA's first certified viticultural area.


  • 8 - 6 ounces portions of salmon fillets
  • 12 ounces chardonnay
  • salt and white pepper
  • 1 recipe Caper Tomato Relish (click this link for recipe)


  1. Preheat oven to 400 F.
  2. Prepare Tomato Caper Relish. Butter a cooking sheet heavily. Lay out salmon - 4 across and salt and pepper to taste. Pour chardonnay over fish. Butter a piece of parchment paper (available at specialty cooking stores) and cover salmon. Bake for 12-15 minutes. Serve with Tomato Caper Relish.