Grilled Salmon is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of salmon steaks rubbed with olive oil that are grilled or barbecued and served with a choice of accompanying sauces. The full recipe is presented here and I hope you enjoy this classic British version of: Grilled Salmon.
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This is a classic recipe for a Victorian version of Grilled Salmon that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 201.—GRILLED SALMON.
Procure one or more slices of salmon about an inch thick, rub them over with salad-oil, and season with pepper and salt; and having placed them on a gridiron over a clear fire to broil, carefully turn the slices of salmon over every five minutes, basting occasionally either with a little butter or oil, according to taste; and when the salmon is done through, which will be accomplished in about half an hour, and may be ascertained by finding that on a little pressure the bone easily separates from the fish, it is to be placed on its dish, and either of the following sauces poured over it and served : brown capers, Provençale, bourguignotte, brown butter sauce, or Italian sauce.
Rub the salmon steaks all over with olive oil then season with salt and black pepper. Place either on a hot barbecue or under a hot grill and cook, turning frequently and basting with butter or oil for about 30 minutes, or until the fish is cooked through and the flesh flakes easily with a fork.
Transfer to a warmed plate then pour over one of the following sauces: brown caper sauce, Provençale sauce, bourguignotte sauce, brown butter sauce, or Italian sauce and serve
