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Salmon, Boiled

A simple boiled salmon served with lemon, parsley, and optional shrimp or sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Salmon, Boiled

Ingredients

Directions

Prepare

  1. Scale and clean the salmon.

Poach

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

  2. Add coarse sea salt to taste.

  3. Simmer gently until the fish separates easily from the bone.

  4. Remove from water and drain well.

Serve

  1. Serve on a folded napkin, garnished with cut lemon and parsley.

  2. Accompany with shrimp or another suitable sauce and thinly sliced cucumber.

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 and turns opaque as it cooks gently in water.

The step that matters

Simmer gently until the fish separates easily from the bone. Gentle heat cooks the fish evenly and keeps the flesh moist and tender. A hard boil toughens the proteins and can break the fish apart, so the water should only barely tremble.

“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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