Boiled Salmon
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Bring a large pot of water to a boil and add coarse sea salt.
Carefully place the salmon in the boiling water.
Boil the salmon until cooked through, about 10-15 minutes depending on thickness.
Remove the salmon from the pot and let it rest for a few minutes.
Slice the thick part lengthwise and the thin part breadthwise for serving.
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 through.
The step that matters
Boil the salmon until cooked through. Salmon proteins set and turn opaque as they heat. Boiling for too long at a rolling boil can make the flesh dry and firm, while thin and thick sections cook at different rates, so thickness matters.
“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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