Boiled Salmon
Ingredients
Directions
Prepare the salmon
Scale and clean the salmon, ensuring no blood remains inside.
Place the salmon in a fish-kettle with enough cold water to cover it.
Add salt at a ratio of 6 oz per gallon of water.
Bring the water to a quick boil.
Remove all scum that rises to the surface.
Cook
Simmer gently until the salmon is done (meat separates easily from bone).
Drain the salmon.
If not served immediately, keep it warm by covering with warm cloths.
Serve
Serve the salmon on a hot napkin.
Garnish with cut lemon and parsley.
Squeeze a little lemon juice over the salmon before serving.
Provide lobster or shrimp sauce and plain melted butter at the table.
Serve with a dish of dressed cucumber.
Serve boiled peas with the salmon (optional).
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)
- Is the main dish, cooked gently in simmering water until its flesh separates from the bone.
- Salt
- Seasons the cooking water, flavoring the salmon as it poaches.
The step that matters
Simmer gently until the salmon is done. Boiling vigorously toughens the proteins and breaks the fish apart, so it should barely simmer. Doneness shows when the meat separates easily from the bone.
“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.
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