Boiled Salmon
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Poach the salmon
Fill a large pot with water and add coarse sea salt.
Bring the water to a boil.
Carefully add the salmon to the boiling water.
Boil the salmon for about 15-20 minutes, or until cooked through.
Rest, carve and serve
Remove the salmon from the pot and let it rest for a few minutes before carving.
To carve, run a knife along the upper side from the head to the tail, then along the lower side.
Serve thick slices lengthwise and thin slices breadthwise, ensuring each guest gets a piece with fat.
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.
Explore the science
What each ingredient does
- Salmon
- Forms the main body of the dish and becomes flaky and tender as its proteins set during gentle cooking.
- Coarse sea salt
- Seasons the cooking water so the fish is lightly seasoned as it poaches.
The step that matters
Boil the salmon for about 15-20 minutes, or until cooked through. Overcooking squeezes moisture out of the salmon's proteins, leaving it dry and firm, while undercooking leaves it translucent near the bone. Checking for doneness until the flesh just flakes keeps it moist.
“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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