To Boil Salmon
Ingredients
Directions
Prepare
Scale, empty, and wash the salmon thoroughly, removing all blood.
Cook
In a large pot, bring 1 gallon of water to a boil and stir in ½ cup of coarse sea salt.
Once boiling, remove any scum from the surface.
Add the salmon to the boiling water and cook moderately fast for 30 minutes for small fish or 1 hour for larger fish.
Ensure the salmon is fully cooked before serving.
Do not leave the salmon in the water after cooking.
Serve
Serve the salmon on a hot napkin with dressed cucumber and sauces like anchovy, shrimp, or lobster.
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, cooked gently until its flesh turns opaque and flaky.
- Coarse sea salt
- Seasons the cooking water so the fish is lightly flavoured as it poaches.
The step that matters
Do not leave the salmon in the water after cooking. Salmon keeps cooking from residual heat, so leaving it in hot water past doneness dries and toughens the flesh.
“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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