Boiled Salmon
Ingredients
Directions
Prepare
Fill a fish kettle with enough spring water to fully cover the salmon.
Bring the water to a boil and add a handful of coarse sea salt.
Skim off any scum that rises to the surface.
Cook the salmon
Wash the salmon thoroughly and place it in the boiling water.
If the salmon is thick, boil it gently.
Cook for about 15 minutes per pound, adjusting for thickness.
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
- Is the main protein; gentle simmering keeps its flesh moist and tender.
The step that matters
Boil it gently when the salmon is thick. Vigorous boiling toughens the proteins on the outside before the centre is cooked through, leaving dry, rubbery flesh. A gentle simmer cooks the fish evenly from edge to centre.
“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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