Name: Salmon
Ingredients: 1 whole salmon; coarse sea salt; water

Salmon

Ingredients

1 whole salmon
coarse sea salt
water

Directions

Prepare

Rub coarse sea salt inside and outside the cleaned salmon.
Let the salmon sit for some time to draw out excess moisture.
Wash the salmon thoroughly with pure spring water.
Dry the salmon with a clean cloth.
If the salmon has a muddy smell, soak it in strong saltwater or scald it in the same solution.

Store and cook

For storage, parboil the portion not needed and keep it in the cooking liquid.
When ready to serve, boil the whole salmon again in the reserved liquid.

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: Provides the main protein, which firms up and turns opaque as it cooks.
Coarse sea salt: Draws out moisture and seasons the fish before washing and drying.

“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.