I started my work on this article by asking a simple question: Is it better to poach or steam salmon when you want to gently cook it? I had my test set up: two pots, one full of a court bouillon—an acidic and aromatic poaching liquid traditionally used for seafood—and the other with water and a steamer insert. I was just about to bring both pots to a simmer before adding the fish, when I realized I’d asked the wrong question. Instead of comparing traditional poaching to steaming, I should have been comparing cold-start poaching to steaming.
Source: The Best Way to Poach Salmon