To poach salmon, place a salmon fillet in hot poaching liquid and simmer until the salmon is opaque and flakes apart when pressed with a fork. Martha Stewart and Julia Child have both published methods for how to properly poach salmon.
Poached salmon is a great way to cook a delicately flavored piece of fish quickly. To poach salmon using Martha Stewart's recipe, roughly chop 2 carrots and 1 celery stalk and places them in a pot with 1 small onion, sliced in half, a thinly sliced lemon, and 1 1/2 teaspoons salt. Cover with 6 cups of water, and bring to a boil. Reduce the pot to a simmer, and cover. Simmer the broth for eight minutes, and then gently lower skinless salmon fillets into the poaching liquid. The salmon is done when the meat is opaque and feels slightly springy.
Julia Child's method for poaching salmon is similar to Stewart's. Measure 3 inches of water into a saucepan. Add 1 ½ teaspoons salt and 3 tablespoons red or white wine vinegar for every quart of water. Bring the poaching liquid to a boil before lowering in the salmon fillets and reducing the heat to a simmer. Simmer the fish for about six minutes, or until the salmon is opaque. For the full Julia Child experience, serve this poached salmon with Julia Child's cucumber sauce.