Salmon with Fresh Lemon Sauce

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 onion, sliced
  • Salt
  • 1 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 2 tablespoons dillseeds
  • 4 cups boiling water
  • 2 tablespoons white vinegar
  • 6 slices of fresh salmon
  • fresh Lemon Sauce
  • Paprika for garnish


    1. Combine onion, two teaspoons salt, the pepper, bay leaf, dillseeds, boiling water and vinegar in a deep nine- or ten-inch skillet or saucepan and bring to the boiling point.

    2. Place the salmon on a plate or pie pan and tie in a cheesecloth to keep the fish from breaking apart. Immerse in the boiling mixture, cover, and cook for ten to fifteen minutes, until the fish flakes easily when tested with a fork. Remove from cooking liquid. Strain the liquid and reserve one and one-quarter cups.

    3. Unwrap the fish and place it on a serving dish; keep warm. Sprinkle fish with salt to taste and serve with fresh lemon sauce. Garnish with paprika.