Salmon, Boiled
Ingredients
Directions
Fill a fish kettle with enough fresh water to fully cover the salmon.
Bring the water to a boil.
Add a handful of coarse sea salt and remove any scum that rises.
Wash the salmon thoroughly and place it in the boiling water.
If the salmon is thick, boil gently for about 15 minutes per pound.
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, cooking into moist, flaky flesh in the hot water.
- Coarse sea salt
- Seasons the cooking water so the fish is lightly flavoured as it poaches.
The step that matters
Keep the water at a gentle boil. A hard, rolling boil agitates the water and breaks up the fish, while gentle simmering cooks the salmon evenly and keeps the flesh tender and intact.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.