The fish to be broiled should be cut in slices of about one to one and a half inches in thickness. Sprinkle with salt and roll in clarified butter or oil, grill over a brisk fire for about twenty-five minutes.

Maître d'Hôtel or anchovy butter makes excellent sauces for broiled salmon.

Boiled Salmon is only good by putting salmon in boiling water with sufficient salt, i.e., quarter of a pound of salt to a gallon of water. Bring to boil and let simmer for one hour and a quarter. This for a fish twelve pounds in weight.

Another method is to cook in a Soyer paper-bag with one quart of cold water and three ounces of salt in oven for one hour with moderate heat - 30 Fahr.

Hollandaise and white sauce, also shrimp sauce or lobster sauce are the best for this kind of salmon.