I finally decided to cook my salmon by giving it a bath; a delicious ruby bath of tomato sauce, red wine, and vegetable broth. Naturally, I’m left wondering why I’ve never poached my fillets until now.

(Yep, you read that correctly.)

Much like steaming fish in parchment, this method flaunts elegance with ease making it ideal for busy weeknights + Sunday dinners alike.

Prep is a breeze, clean-up is minimal, and the whole process is super chill and worthy of becoming part of your weekly dinner rotation. If you’re specifically looking for ways to incorporate more fish into your meals, even better.

We’re less than a week away from Christmas, and I’m already feeling crushed from the avalanche of heavy comfort foods swimming in cream, cheese, and cream cheese.

I feel like a humbug when every other blogger is sharing a profusion of festive cookies, cakes, and pies, and I’m just here like, “Hi, I’m still eating fish and vegetables.”

Believe me, I eat my weight in cheese and carbs behind the scenes this time of year—but what can I say? When it comes to creating, my heart lies with this wholesome shit.

If you make this recipe, please snap a pic and tag me on Instagram @killing__thyme! I love hearing from you <3

Get the Recipe:

Easy Poached Salmon Fillets in Tomato Wine Sauce

Salmon is poached in a bath of tomato sauce, red wine, and vegetable broth alongside kalamata olives and fresh basil for an easy yet elegant dinner.
5 from 7 votes


  • 2 6 oz fillets of salmon, white fish like cod or haddock also work with this recipe
  • 1 TBSP olive oil
  • 2 oz red onion, thinly sliced and halved
  • 2 cloves garlic, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup vegetable broth
  • 1/2 cup tomato sauce
  • 1/4 cup red wine
  • 1/2 cup kalamata olives, drained
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup fresh basil leaves, ribboned, + more for garnish


  • Heat the olive oil in a medium saucepan over moderate heat. Add the tomatoes, onions, garlic, salt, and pepper, and simmer for 5 minutes, or until the tomatoes start to soften and blister.
  • Add the vegetable broth, tomato sauce, red wine, olives, basil, and finally, the fish fillets. Cover and simmer for 6-9 minutes, occasionally spooning sauce over the fillets to base them. If you have a meat thermometer, check the internal temperature at 6 minutes. You want the fish to have an internal temperature of 140 degrees F.
  • Sprinkle with an additional handful of chopped basil prior to serving, and serve over zucchini noodles, quinoa, or whatever you're into.