18 Delicious Poaching Recipes for Every Occasion

Poaching isn’t just for fancy brunches—it’s your secret weapon for effortless, flavorful meals any night of the week! Whether you’re craving silky eggs, tender chicken, or juicy seasonal fruit, we’ve rounded up 18 irresistible recipes that turn simple ingredients into something extraordinary. From quick weeknight dinners to cozy comfort food, these dishes are sure to impress. Ready to elevate your cooking game? Let’s dive in!

Classic Poached Salmon with Dill Sauce

This foolproof poached salmon is tender, flaky, and elevated by a bright, creamy dill sauce—perfect for weeknights or impressing guests.

Ingredients:

• 4 (6-oz) salmon fillets, skin-on
• 4 cups water
• 1 lemon, thinly sliced
• 1/2 cup white wine (or substitute with broth)
• 2 tbsp white vinegar
• 1 tsp whole black peppercorns
• 1 tsp kosher salt
• 1/2 cup sour cream
• 2 tbsp fresh dill, finely chopped
• 1 tbsp lemon juice
• 1/4 tsp garlic powder
• 1/4 tsp salt

Instructions:

1. In a large skillet, combine water, lemon slices, white wine, white vinegar, peppercorns, and 1 tsp kosher salt. Bring to a gentle simmer over medium heat.
2. Add salmon fillets (skin-side down) and reduce heat to low. Poach for 8–10 minutes until salmon flakes easily with a fork but remains moist.
3. While salmon cooks, whisk together sour cream, dill, lemon juice, garlic powder, and 1/4 tsp salt in a small bowl.
4. Use a slotted spoon to transfer salmon to plates. Serve immediately with a generous dollop of dill sauce.

The gentle poaching keeps the salmon luxuriously silky, while the tangy dill sauce cuts through the richness for a balanced bite.

Tip: For extra flavor, let the poaching liquid cool, then strain and freeze it to use as a base for seafood soups later!

Perfectly Poached Eggs on Avocado Toast

Nothing beats the creamy, dreamy combo of silky poached eggs and buttery avocado on crisp toast—it’s breakfast heaven in minutes.

Ingredients:

• 2 large eggs
• 1 ripe avocado
• 2 slices sourdough bread
• 1 tbsp white vinegar
• 1 tbsp olive oil
• 1/4 tsp red pepper flakes
• 1/4 tsp kosher salt
• Fresh cilantro or microgreens (for garnish)

Instructions:

1. Poach the eggs: Fill a medium saucepan with 3 inches of water, add 1 tbsp white vinegar, and bring to a gentle simmer (tiny bubbles, not boiling). Crack eggs into separate small cups, then slide them into the water. Cook for 3 minutes until whites are set but yolks are still runny. Remove with a slotted spoon.
2. Toast the bread: Heat 1 tbsp olive oil in a skillet over medium. Add sourdough slices and cook for 2 minutes per side until golden and crisp.
3. Mash the avocado: Halve the avocado, remove the pit, and scoop flesh into a bowl. Mash with 1/4 tsp kosher salt and 1/4 tsp red pepper flakes.
4. Assemble: Spread the mashed avocado on toast, top with poached eggs, and garnish with cilantro or microgreens.

The vinegar in the poaching water keeps the eggs tidy, while the red pepper flakes add a sneaky kick to the creamy avocado. Tip: For extra flavor, drizzle with hot honey or a squeeze of lime right before serving.

Poached Chicken Breast with Herb Broth

This gently poached chicken is tender, juicy, and infused with fresh herbs—perfect for salads, sandwiches, or a light dinner with crusty bread.

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 4 cups low-sodium chicken broth
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 3 garlic cloves, smashed
• 1 small yellow onion, thinly sliced
• 1 tsp whole black peppercorns
• 1 tsp kosher salt
• 1 bay leaf
• 4 sprigs fresh thyme
• 2 sprigs fresh parsley, plus extra for garnish

Instructions:

1. In a medium pot, combine chicken broth, white wine, garlic, onion, peppercorns, 1 tsp kosher salt, bay leaf, thyme, and parsley. Bring to a simmer over medium heat, then reduce to low and let steep for 5 minutes.
2. Add chicken breasts, ensuring they’re fully submerged. Maintain a gentle simmer (180–190°F) for 12–15 minutes, flipping halfway, until the thickest part reaches 165°F.
3. Turn off heat, cover, and let chicken rest in the broth for 10 minutes—this keeps it ultra-moist.
4. Transfer chicken to a cutting board. Strain and reserve the broth for sipping or soups. Slice chicken and serve warm, garnished with fresh parsley.

The magic here? The wine-and-herb broth doubles as a light sauce—drizzle a little over the chicken for extra flavor.

Tip: Save leftover broth! It’s gold for risotto or cooking grains.

Poached Pears in Red Wine Sauce

These elegant poached pears simmered in spiced red wine make a stunning yet simple dessert—perfect for impressing guests without fuss.

• 4 firm Bosc or Anjou pears, peeled (stems left on)
• 1 bottle (750ml) dry red wine (like Cabernet or Merlot)
• 1 cup granulated sugar
• 1 cinnamon stick
• 3 whole cloves
• 1 strip orange zest (2 inches long)
• 1 tsp vanilla extract

1. In a large pot, combine red wine, 1 cup sugar, cinnamon stick, cloves, and orange zest. Bring to a simmer over medium heat, stirring until sugar dissolves.
2. Gently add pears to the pot, ensuring they’re fully submerged (add water if needed). Reduce heat to low, cover, and simmer for 25–30 minutes, turning pears occasionally, until tender when pierced with a knife.
3. Remove pears with a slotted spoon and set aside. Discard cinnamon stick, cloves, and orange zest. Increase heat to medium-high and boil the liquid for 15–20 minutes until reduced to a syrupy consistency. Stir in 1 tsp vanilla extract.
4. Serve pears warm or chilled, drizzled with the glossy wine syrup.

The magic here? The wine reduction transforms into a velvety sauce that clings to each pear, balancing sweetness with a subtle spice.

Tip: For extra flair, serve with a dollop of mascarpone or vanilla ice cream to contrast the wine’s richness.

Poached Shrimp with Garlic Butter

Plump, juicy shrimp bathed in a rich garlic butter sauce? Yes, please—this fuss-free dish feels fancy but comes together in minutes.

Ingredients:

• 1 lb large shrimp, peeled and deveined (tails on or off)
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

Instructions:

1. In a large skillet over medium heat, melt butter. Add garlic and cook for 1 minute until fragrant but not browned.
2. Pour in white wine, salt, and black pepper. Simmer for 2 minutes to reduce slightly.
3. Add shrimp in a single layer. Cook for 2–3 minutes per side, flipping once, until opaque and curled.
4. Remove from heat. Stir in lemon juice and parsley.

The magic here? Poaching the shrimp in garlic butter and wine keeps them incredibly tender while building a glossy, flavorful sauce. Serve with crusty bread to swipe up every last drop.

Tip: For a kick, add a pinch of red pepper flakes with the garlic.

Poached Cod in Tomato Basil Broth

This light yet flavorful dish lets tender cod shine in a vibrant, herb-infused broth—perfect for a quick weeknight dinner that feels special.

Ingredients:

• 1 lb cod fillets, skinless
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 (14.5 oz) can crushed tomatoes
• 1 1/2 cups low-sodium vegetable broth
• 1/4 cup fresh basil, thinly sliced (plus extra for garnish)
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
2. Stir in 1 can crushed tomatoes, 1 1/2 cups vegetable broth, 1 tsp sugar, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 5 minutes to blend flavors.
3. Gently nestle cod fillets into the broth. Cover and cook for 6–8 minutes, until the fish flakes easily with a fork.
4. Turn off heat, stir in 1/4 cup fresh basil, and let rest for 2 minutes.

The magic here? The broth doubles as a light sauce—so serve with crusty bread to soak up every last drop.

Tip: For extra richness, swirl in a pat of butter just before serving.

Poached Apricots with Vanilla and Honey

These tender, fragrant apricots are a dreamy dessert—simple enough for a weeknight but elegant enough to impress guests.

Ingredients:

• 8 ripe but firm apricots, halved and pitted
• 1 cup water
• 1/4 cup honey
• 1/4 cup granulated sugar
• 1 vanilla bean, split lengthwise (or 1 tsp vanilla extract)
• 1 tbsp lemon juice
• Pinch of salt

Instructions:

1. In a medium saucepan, combine 1 cup water, 1/4 cup honey, 1/4 cup sugar, the scraped seeds from the vanilla bean (or 1 tsp vanilla extract), 1 tbsp lemon juice, and a pinch of salt. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
2. Add the apricot halves, cut-side down, in a single layer. Reduce heat to low and poach for 5–7 minutes, spooning the syrup over the fruit occasionally, until the apricots are just tender but still hold their shape.
3. Using a slotted spoon, transfer the apricots to a serving dish. Simmer the syrup for another 3–5 minutes until slightly thickened, then pour it over the fruit.

The magic here is in the vanilla-specked syrup—it soaks into the apricots, giving them a perfumed sweetness that’s irresistible over yogurt or ice cream.

Tip: For a deeper flavor, let the apricots cool in the syrup for 30 minutes before serving.

Poached Halibut with Lemon and Capers

This light and elegant dish lets halibut shine with a bright, briny sauce that comes together in minutes—perfect for a fuss-free weeknight dinner that feels special.

Ingredients:

• 4 (6-oz) halibut fillets, skin removed
• 2 tbsp unsalted butter
• 1 small shallot, finely minced (about 2 tbsp)
• 1 cup dry white wine
• 1/2 cup low-sodium chicken broth
• 2 tbsp fresh lemon juice
• 2 tbsp capers, drained
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. In a large skillet, melt 2 tbsp butter over medium heat. Add 2 tbsp minced shallot and sauté for 2 minutes until softened.
2. Pour in 1 cup white wine and 1/2 cup chicken broth, then bring to a gentle simmer. Stir in 2 tbsp lemon juice, 2 tbsp capers, 1/4 tsp salt, and 1/4 tsp pepper.
3. Gently add halibut fillets to the skillet. Cover and poach for 8–10 minutes, flipping halfway, until the fish flakes easily with a fork.
4. Sprinkle with 2 tbsp parsley and spoon the pan sauce over the fish before serving.

The magic here? The buttery wine sauce picks up all the delicate flavor of the halibut while the capers and lemon keep it lively—no heavy cream needed!

Tip: For extra richness, swirl in another tablespoon of butter at the end off the heat.

Poached Eggs in Spicy Tomato Sauce

This cozy, one-pan dish combines runny-yolked eggs with a rich, garlicky tomato sauce—perfect for a lazy weekend brunch or a quick weeknight dinner.

Ingredients:

• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp crushed red pepper flakes
• 1 (28-oz) can crushed tomatoes
• 1 tsp sugar
• 1 tsp salt
• 4 large eggs
• Fresh parsley, chopped (for garnish)
• Crusty bread (for serving)

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-low. Add 4 cloves minced garlic and 1 tsp red pepper flakes; cook for 1 minute until fragrant.
2. Pour in the crushed tomatoes, stirring in 1 tsp sugar and 1 tsp salt. Simmer for 10 minutes, stirring occasionally, until slightly thickened.
3. With the back of a spoon, make 4 small wells in the sauce. Crack an egg into each well. Cover and cook for 6–8 minutes, until whites are set but yolks are still runny.
4. Garnish with fresh parsley and serve immediately with crusty bread for dipping.

The magic here? The eggs poach right in the sauce, soaking up all that spicy, tangy flavor while keeping their silky texture.

Tip: For extra richness, swirl in a pat of butter with the tomatoes.

Poached Salmon with Cucumber Dill Salad

This light and refreshing dish is perfect for a quick weeknight dinner or a fancy brunch—the tender salmon pairs beautifully with the crisp, herby salad.

Ingredients:

• 4 (6-oz) salmon fillets, skin-on
• 4 cups water
• 1 lemon, thinly sliced
• 1 tbsp whole black peppercorns
• 2 tsp kosher salt, divided
• 1 large English cucumber, thinly sliced
• 1/4 cup fresh dill, chopped
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 1/2 tsp sugar

Instructions:

1. In a large skillet, combine water, lemon slices, peppercorns, and 1 tsp salt. Bring to a simmer over medium heat.
2. Gently add salmon fillets (skin-side down) to the simmering liquid. Reduce heat to low and poach for 8–10 minutes, until the salmon flakes easily with a fork.
3. Meanwhile, in a bowl, toss cucumber slices with dill, olive oil, vinegar, sugar, and remaining 1 tsp salt. Let sit for 5 minutes to marinate.
4. Serve salmon warm or chilled, topped with the cucumber salad.

The gentle poaching keeps the salmon silky and moist, while the bright, tangy salad cuts through the richness for a perfectly balanced bite.

Tip: For extra flavor, add a splash of dry white wine to the poaching liquid.

Poached Chicken in Coconut Curry Broth

This fragrant, gently spiced dish wraps tender chicken in a creamy coconut broth that’s cozy enough for weeknights but impressive for guests.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 tbsp coconut oil
• 1 small yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 tbsp red curry paste
• 1 (13.5 oz) can full-fat coconut milk
• 1.5 cups low-sodium chicken broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 lime, juiced (about 2 tbsp)
• 1/4 cup chopped cilantro (stems and leaves)

Instructions

1. Heat 1 tbsp coconut oil in a deep skillet over medium. Add onion and cook 3 minutes until soft. Stir in garlic, ginger, and 2 tbsp red curry paste; cook 1 minute until fragrant.
2. Pour in coconut milk, 1.5 cups broth, 1 tbsp fish sauce, and 1 tbsp brown sugar. Bring to a simmer, then add chicken. Reduce heat to low, cover, and poach 15 minutes (or until chicken reaches 165°F).
3. Transfer chicken to a plate. Simmer broth uncovered 5 minutes to thicken slightly. Stir in 2 tbsp lime juice and cilantro. Shred chicken and return to broth.

The magic here? Poaching keeps the chicken silky while the broth picks up all its flavor—no dry bites! Serve over jasmine rice to soak up every drop.

Tip: For extra depth, toast the curry paste in the oil for 30 seconds before adding aromatics.

Poached Scallops with White Wine Reduction

These buttery, tender scallops shine in a bright white wine sauce—elegant enough for date night but simple enough for a weeknight treat.

Ingredients:

• 12 large dry-packed sea scallops (side muscle removed)
• 1 cup dry white wine (like Sauvignon Blanc)
• 3 tbsp unsalted butter, divided
• 1 small shallot, minced (about 2 tbsp)
• 1/4 tsp kosher salt, plus extra for seasoning
• 1/8 tsp freshly ground black pepper
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh parsley

Instructions:

1. Pat scallops dry and season lightly with salt and pepper. In a large skillet over medium heat, melt 1 tbsp butter. Add shallot and cook for 1 minute until fragrant.
2. Pour in white wine and bring to a simmer. Gently add scallops in a single layer and poach for 2–3 minutes per side (they should turn opaque with a slight bounce). Transfer to a plate.
3. Increase heat to medium-high and reduce wine by half (about 3–4 minutes). Whisk in remaining 2 tbsp butter, 1/4 tsp salt, and lemon juice until glossy.
4. Return scallops to the skillet just to warm through, then sprinkle with parsley.

The magic here? The wine reduction clings to each scallop like a silky glaze, balancing richness with a pop of citrus.

Tip: Dry-packed scallops sear and poach better—they won’t release excess water.

Poached Apples with Cinnamon and Raisins

These tender poached apples soak up warm cinnamon and plump raisins, making them a comforting dessert that feels like a hug in a bowl.

• 4 medium firm apples (like Honeycrisp or Granny Smith), peeled and cored
• 2 cups water
• 1/2 cup granulated sugar
• 1/4 cup raisins
• 1 cinnamon stick
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract

1. In a medium saucepan, combine the water, 1/2 cup granulated sugar, 1 cinnamon stick, and 1 tbsp lemon juice. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
2. Add the peeled and cored apples, along with 1/4 cup raisins. Reduce heat to low, cover, and simmer for 12–15 minutes, turning the apples halfway, until they’re tender but not mushy (a knife should slide in easily).
3. Remove the apples and raisins with a slotted spoon. Increase heat to medium-high and reduce the poaching liquid by half (about 5–7 minutes), then stir in 1/2 tsp vanilla extract.
4. Serve the apples warm, drizzled with the syrup and topped with the plumped raisins. The cinnamon-infused syrup clings to each bite, balancing the fruit’s natural tartness.

Tip: For extra richness, add a scoop of vanilla ice cream or a dollop of whipped cream while the apples are still warm.

Poached Trout with Herb Butter

This delicate poached trout is bathed in a silky herb butter sauce—simple enough for weeknights but elegant enough to impress guests.

Ingredients:

• 2 whole trout (about 12 oz each), cleaned
• 4 cups water
• 1 lemon, thinly sliced
• 3 tbsp unsalted butter, divided
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh dill
• 1 tbsp chopped fresh parsley
• 1 clove garlic, minced

Instructions:

1. In a large skillet, combine water, lemon slices, 1 tbsp butter, and 1 tsp salt. Bring to a gentle simmer over medium heat.
2. Gently add trout to the skillet, ensuring they’re submerged. Cover and poach for 8–10 minutes until flesh flakes easily with a fork.
3. Meanwhile, melt remaining 2 tbsp butter in a small saucepan over low heat. Stir in 1/2 tsp black pepper, dill, parsley, and garlic. Cook for 1 minute until fragrant.
4. Transfer trout to plates, discarding poaching liquid. Spoon herb butter over the top and serve immediately.

The magic here is in the butter—infused with fresh herbs, it transforms humble poached fish into something restaurant-worthy.

Tip: For extra flavor, stuff the trout with a few extra lemon slices and dill sprigs before poaching.

Poached Eggs Benedict with Hollandaise

Nothing beats a classic Eggs Benedict for a luxurious weekend brunch—silky poached eggs and creamy hollandaise make this dish pure comfort.

Ingredients

• 2 English muffins, split
• 4 large eggs
• 4 slices Canadian bacon
• 1 tbsp white vinegar
• 1/2 cup unsalted butter, melted
• 2 large egg yolks
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/8 tsp cayenne pepper
• Fresh chives, chopped (for garnish)

Instructions

1. Toast the muffins: Lightly toast the English muffins until golden. Keep warm.
2. Poach the eggs: Fill a deep skillet with 3 inches of water, add 1 tbsp white vinegar, and bring to a gentle simmer. Crack each egg into a small bowl, then slide into the water. Cook for 3–4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon.
3. Cook the bacon: In a skillet over medium heat, cook Canadian bacon for 1–2 minutes per side until lightly browned.
4. Make the hollandaise: Whisk 2 egg yolks, 1 tbsp lemon juice, and 1/4 tsp salt in a heatproof bowl. Place over a pot of barely simmering water (double boiler), whisking constantly. Slowly drizzle in 1/2 cup melted butter until thickened, then stir in 1/8 tsp cayenne.
5. Assemble: Layer each muffin half with Canadian bacon, a poached egg, and a generous drizzle of hollandaise. Garnish with chives.

The magic here? The velvety hollandaise clings perfectly to the runny yolk, creating a sauce that’s rich but not heavy.

Tip: For foolproof poached eggs, use the freshest eggs possible—the whites hold together better!

Poached Peaches in Ginger Syrup

These tender poached peaches soak up a warmly spiced ginger syrup, making them a dreamy dessert that feels fancy with minimal effort.

Ingredients:

• 4 ripe but firm peaches, halved and pitted
• 3 cups water
• 1 cup granulated sugar
• 1 (3-inch) piece fresh ginger, thinly sliced
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Instructions:

1. In a medium saucepan, combine 3 cups water, 1 cup sugar, and ginger slices. Bring to a simmer over medium heat, stirring until sugar dissolves (about 3 minutes).
2. Gently add peach halves to the syrup, cut-side down. Reduce heat to low and simmer for 8–10 minutes, flipping once, until peaches yield slightly when pressed with a spoon.
3. Remove from heat and stir in 1 tbsp lemon juice and 1 tsp vanilla extract. Let peaches cool in syrup for 20 minutes to deepen flavor.

The ginger’s subtle heat balances the peaches’ sweetness, while the syrup doubles as a light sauce for drizzling over ice cream or yogurt.

Tip: For extra depth, add a cinnamon stick or star anise to the syrup while simmering.

Poached Tilapia with Lemon and Thyme

This light and flaky poached tilapia lets fresh lemon and thyme shine—perfect for a quick, healthy weeknight meal.

Ingredients:

• 4 tilapia fillets (about 6 oz each)
• 2 cups low-sodium chicken broth
• 1/4 cup dry white wine (optional)
• 2 tbsp unsalted butter
• 1 small lemon, thinly sliced
• 4 sprigs fresh thyme
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. In a large skillet, combine chicken broth, white wine (if using), butter, lemon slices, thyme sprigs, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer over medium heat.
2. Add tilapia fillets in a single layer. Reduce heat to low, cover, and poach for 6–8 minutes until fish flakes easily with a fork.
3. Using a slotted spatula, transfer tilapia to plates. Spoon a few lemon slices and broth over each fillet before serving.

The delicate poaching method keeps the fish tender while infusing it with bright citrus and earthy thyme—no overpowering sauces needed.

Tip: For extra flavor, let the broth simmer with the aromatics for 5 minutes before adding the fish.

Poached Plums with Honey and Cardamom

These poached plums are a dreamy, fragrant dessert—soft fruit swimming in spiced honey syrup, perfect over yogurt or ice cream.

• 4 ripe but firm plums, halved and pitted
• 1/3 cup honey
• 1 cup water
• 1/2 tsp ground cardamom
• 1 tsp vanilla extract
• Pinch of salt

1. In a medium saucepan, combine honey, water, cardamom, vanilla, and salt. Bring to a gentle simmer over medium heat, stirring until honey dissolves.
2. Add plums (cut-side down) and reduce heat to low. Cover and simmer for 8–10 minutes until plums are tender but still hold their shape.
3. Remove plums with a slotted spoon. Increase heat to medium-high and reduce syrup for 3–5 minutes until slightly thickened.
4. Pour warm syrup over plums and serve immediately, or chill for a cool treat.

The cardamom’s citrusy warmth makes this feel elegant, yet it’s ready in under 20 minutes—ideal for last-minute guests.

Tip: Swap plums for peaches in summer, or add a cinnamon stick to the syrup for deeper spice.

Conclusion

With 18 mouthwatering poaching recipes, there’s something here for every meal—whether it’s a cozy breakfast, elegant dinner, or sweet treat. We hope you find a new favorite! Don’t forget to leave a comment sharing which recipe you loved most and pin this roundup to your Pinterest boards for easy inspiration. Happy poaching!