Boiled Salmon

Preparation info

  • Allow

    4–6 oz

    . per helpings
    • Difficulty


    • Ready in

      10 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • Salmon
  • salt
  • boiling water


Scale and clean the fish, and put into a saucepan or fish-kettle with sufficient boiling water just to cover, adding salt to taste. The boiling water is necessary to preserve the colour of the fish. Simmer gently until the fish can be easily separated from the bone. Drain well. Dish, garnished with cut lemon and parsley. Serve with fish sauce, and a dish of thinly-sliced cucumber.