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Boiled Salmon

A boiled salmon prepared by simmering in salted water or baking in a paper bag.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Boiled Salmon

Ingredients

Directions

Poach

  1. Combine 1 gallon of water and ¼ pound of coarse sea salt in a large pot. Bring to a boil.

  2. Add the twelve‑pound salmon to the boiling water and simmer for 1 hour and 15 minutes.

Bag and bake method

  1. Alternatively, place the salmon in a Soyer paper‑bag with 1 quart of cold water and 3 ounces of coarse sea salt.

  2. Cook in a 300°F (150°C) oven for 1 hour.

Serve

  1. Serve with Hollandaise, white sauce, shrimp sauce, or lobster 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
The main protein; its muscle proteins set and flake as it cooks through.

The step that matters

Simmer, don't boil hard. Gentle simmering heats the salmon evenly and keeps the flesh moist and tender. A vigorous boil cooks the outside too fast, toughens the proteins and can break the fish apart.

“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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