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1881 Tombstone Salmon with Black Butter Sauce

This refined frontier dish recreates the “salmon au beurre noir” once served at the Oriental Saloon in Tombstone, Arizona in 1881. Poached salmon is topped with a rich, nutty black butter sauce infused with vinegar, parsley, and capers, then served with buttery baby potatoes and fresh green beans. It’s a surprising blend of Old West grit and European elegance, a meal worthy of Doc Holliday and the high-stakes gamblers of the American frontier.
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Prep Time 15 minutes
Cook Time 25 minutes

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IngredientsMethodVideoNotes

Ingredients
  

2 salmon fillets or steaks (~6 oz each; fresh or lightly salted)
  • 1 sprig of thyme for poaching
  • Salt and black pepper to taste
  • 5 tablespoons unsalted butter
  • 1 tablespoon balsamic vinegar or cider vinegar
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon capers
Sides:
  • 6 –8 baby yellow or red potatoes
  • 2 tablespoons butter
  • 1 tablespoon chopped parsley
  • 1 cup green beans
  • Salt to taste

Instructions
 

Prepare the Sides

  1. Boil potatoes in salted water until fork-tender (about 10–12 minutes). Drain and toss with 2 tablespoons butter, chopped parsley, and a pinch of salt.
  2. Steam or boil green beans until bright and just tender (about 3–5 minutes). Set aside.

Poach the Salmon (with Thyme-Infused Court Bouillon)

  1. In a wide, shallow pan, bring enough water to just cover the salmon. For extra flavor, add: A generous pinch of salt, A sprig or two of fresh thyme,A slice of lemon or splash of white wine (optional)
  2. A few black peppercorns
  3. Bring the liquid to a gentle simmer — not a rolling boil — to preserve the delicate texture of the fish.
  4. Season the salmon lightly with salt and black pepper.
  5. Carefully lower the salmon into the simmering liquid and poach gently for 8–10 minutes, or until just opaque and flakes easily with a fork.
  6. Remove salmon with a slotted spoon and let it rest briefly while you prepare the black butter sauce.

Make the Black Butter Sauce

  1. In a small saucepan, melt 4 tablespoons of unsalted butter over medium heat.
  2. Allow the butter to cook until it turns golden brown and develops a nutty aroma (watch carefully to avoid burning).
  3. Remove Heat, stir in 1 tablespoon balsamic vinegar, then add the capers and chopped parsley. Let it bubble briefly.
  4. Add 1 tablespoon butter to melt and thicken the sauce.
  5. Spoon the hot black butter sauce generously over the poached salmon.

Video

Notes

  • Poach with Purpose: Flavor the poaching liquid with fresh thyme, salt, and lemon or wine for a delicate aromatic base that elevates the salmon.
 
  • Mind the Butter: When making the black butter sauce, let the butter brown but not burn — it should smell nutty and rich, not acrid.
 
  • Serve Immediately: This dish is best plated hot, with the butter sauce spooned over just before serving to preserve its velvety texture.