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Potted Salmon


So many guests have requested this Potted Salmon recipe.  It’s a delicious make-ahead-of-time appetizer. And it would be a terrific addition to any party menu.  Read the recipe through first. It may seem like a lot of steps, but it is easy to make.  We serve Potted Salmon in individual 1/2 pint serving jars. Feel free to use anything you wish.  You may also opt to serve it in one large serving bowl, surrounded by assorted toasted breads, melba, and crackers.



  • 1 lb Skinless Salmon Fillet
  • 208 grams (about 1 cup) Crème Fraiche
  • Zest of one lemon
  • ¼ cup Italian Flat Leaf Parsley, chopped
  • ¼ cup Chives, finely chopped
  • ¼ cup Tarragon, finely chopped
  • 3 whole sprigs of Thyme
  • 2 whole sprigs of Tarragon
  • 2 stems of Italian Parsley
  • Salt (Sea salt or Kosher)
  • Pepper
  • Clarified Butter


You will also need:

  • Large freezer ziplock bags
  • Instant read thermometer (to check water temperaure)
  • Ramekins or small 1/2 pint glass serving containers



  • Place a pot of water (large enough to hold your salmon fillet) on the stove.  Heat water to 130 degrees.
  • Generously season your salmon on both sides with salt, pepper, and lemon zest.
  • Place salmon in heavy duty freezer ziplock bag.  Add the whole sprigs of herbs (parsley,tarragon, and thyme).  You may have to cut your fillet to fit in bag.
  • Squeeze as much air as possible out of the bag. You can use a bowl of water to push the air out by submerging it in water. Close the ziplock bag
  • When hot water is holding at 130 degrees (or as close as you can get it), place the salmon in the hot water.
  • Poach until just finished – about 15-20 minutes. Your timing may vary depending on how hot your water is.  ** Your salmon is done when it easily flakes apart and has a light pink color (but is still moist).
  • Once your salmon cooked, remove bag from water. Drain away any liquid that may have come out of the salmon. Discard this liquid.
  • Once the salmon is cool enough to handle, but still warm, flake the meat into a large bowl.
  • Place salmon in refrigerator to fully cool.
  • When salmon is fully cool, add all other ingredients to bowl.  Using a spatula, fold everything together until well combined.
  • Taste and season to your taste. Don’t be afraid to be aggressive. This will be served cool. If you would like more lemon zest, add a little.  If you want your salmon mixture to be creamier, add more crème fraiche.  Just add small amounts at a time, and taste along the way.
  • Spoon salmon mixture into your individual serving containers.  Leave some room at the top.
  • Chill for a few hours.  Then add a thin layer of clarified butter on top of each serving.  Chill again to set butter.
  • Before serving, take out for preferred temperature (serve cold, cool, or room temperature).
  • Serve with toast points, crackers, capers, pickles, dill, and similar accompaniments.


Please Note: If you prefer not to cook your salmon “sous-vide” style, you certainly can bake your fillet. Be sure not to dry it out. Place your fillet on a cookie tray, lined with parchment paper.  Season salmon as stated above - with salt, pepper, lemon zest, and whole herbs. Add a sheet of parchment paper on top of the salmon fillet, and then cover with foil. Although all ovens vary, try baking at 300 degrees for 15-20 minutes.


* If container is sealed tight, this salmon mixture can stay fresh in refrigerator for 7 days. *