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Classic Boiled Salmon with Lobster Sauce and Fresh Lemon Garnish

Big Daddy respects the classics, and this right here is OG steakhouse-level fish cookery. We're talking fresh salmon simmered slow and steady in salted water until it just falls off the bone — no rushing, no overcooking, no excuses. You serve it on a hot napkin with lobster or shrimp sauce, a squeeze of lemon, and garnish it like you mean it. This is the kind of dish that built reputations. Don't you dare boil it too long and make it watery. Big Daddy is watching.
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Prep Time 15 minutes
Cook Time 8 minutes
Ingredients Method Notes

Ingredients
  

Ingredients
  • Fresh salmon whole or large piece
  • 6 oz salt per gallon of water enough cold water to fully cover the fish
For Serving:
  • Lobster sauce or shrimp sauce
  • Plain melted butter
  • Fresh parsley for garnish
  • Cut lemon for garnish
  • Optional sides: dressed cucumber boiled peas

Method
 

Instructions
  1. Scale and clean the fish thoroughly. Make sure no blood remains inside the cavity.
  2. Place the fish in a fish kettle. Cover completely with cold salted water (6 oz salt per gallon).
  3. Bring quickly to a boil. Skim off all scum as it rises.
  4. Reduce heat and simmer gently until done — fish is ready when meat separates easily from the bone. Allow 8 minutes per lb for large thick salmon; 6 minutes per lb for thinner fish.
  5. Do not leave fish in the kettle after it is done — remove promptly or it will become watery and colorless.
  6. Drain well. If not serving immediately, keep warm by laying warm cloths over the fish.
  7. Serve on a hot napkin. Garnish with cut lemon and fresh parsley.
  8. Send lobster sauce or shrimp sauce and plain melted butter to the table alongside. A dish of dressed cucumber is traditional.

Notes

Note: Offer cut lemon at the table — a squeeze over the fish is an especially agreeable addition. Boiled peas are also a classic accompaniment.