Last night on TV, I watched an interesting episode of America's Test Kitchen. The topic was preparing poached salmon. They talked about why the typical method used for poaching tends to dry out a salmon filet.
Letting salmon poach in a pool of water drains the flavorful liquid out of the filet largely because the temperature gets too high. The staff at ATK took another approach -- substituting standard poaching for a water-free version of poaching. Here is the recipe they used.