To Boil Fresh Salmon
Ingredients
Directions
Prepare the water
Put four quarts of water in a kettle and add a handful of salt.
Bring the water to a boil.
Poach the salmon
Plunge the salmon into the boiling water.
Remove the scum that rises to the surface.
Boil the salmon for a quarter of an hour per pound of fish.
Serve
Serve with drawn butter or cover it with sweet butter.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Salmon (in the method)
- Its protein sets as it cooks, firming the flesh into flakes.
- Sweet butter (in the method)
- Adds richness and a smooth, fatty mouthfeel to the cooked fish.
The step that matters
Boil the salmon for a quarter of an hour per pound of fish.. Salmon proteins tighten and dry out once past done, so timing by weight keeps the flesh moist and tender. Check the thickest part before serving.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.