Skip to main content
Main

Boiled Salmon

A whole salmon or sliced portions boiled in salted water, served with Hollandaise sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Boiled Salmon

Ingredients

Directions

Prepare

  1. Scale, dress, and wash the salmon in cold water.

Poach

  1. Place the salmon in a fish kettle and cover it with hot water.

  2. Add 1 teaspoon of salt for every pint of water.

  3. When the water begins to boil, skim the surface.

  4. Cook the salmon slowly for 30 minutes.

  5. If the salmon is cut into 1-inch thick slices, boil them for 10 minutes in salted water.

Serve

  1. Serve with Hollandaise sauce.

Recipe from a historical cookbook (Internet Archive).

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 dish; gentle poaching firms the flesh into moist, flaky pieces.

The step that matters

Cook the salmon slowly. Once the water boils, keep it at a gentle simmer rather than a rolling boil. Vigorous boiling toughens the proteins in the fish and can break it apart, while gentle heat cooks it evenly and 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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes