Ingredients
- Water as needed to cover the salmon
- 2 tablespoons white vinegar
- 1 tablespoon honey
- 2 teaspoons kosher salt
- 4 center-cut salmon fillets 6 ounces each, skin on
- 12 fresh dill sprigs
- 6 whole peppercorns
- 1 bay leaf
- Chopped dill for serving
- Cracked black pepper for serving
- Lemon wedges for serving
Instructions
- Prepare a sauté pan by filling it with enough water to cover the salmon fillets when added. Stir in the white vinegar, honey, and kosher salt.
- Place the salmon fillets into the pan, ensuring they are submerged by adding more water if necessary.
- Add the fresh dill sprigs, whole peppercorns, and bay leaf to the pan.
- Heat the pan over medium-high and bring the water to a gentle boil. Simmer the salmon for 5 to 10 minutes, keeping the water at a steady simmer.
- Check the salmon's internal temperature with an instant-read thermometer. Aim for 135 to 140 degrees Fahrenheit, then remove from heat.
- Carefully remove the salmon from the water with a spatula. Place on a plate, cover, and let rest for 4 minutes. Serve with chopped dill, cracked black pepper, and lemon wedges.