[Sca-cooks] Mistakes to Avoid when cooking salmon

[Volker Bach]

A question for those with more experience handling these lovely fish than 
me:

I have to admit my recipe for salmon up to now was 'open package, eat'. 
However, now I got my hands on two whole frozen Pacific salmon to feed to 
our Shire and two guests of honor at the Easter Fire. The recipe I want to 
try is from Marx Rumpoldt - basically, boil the salmon, then flake the fish 
off the bone, reheat with a bit of pease broth and serve with vinegar 
mustard sauce. It sounds easy enough, but I'd like to hear if there are any 
things I had better avoid when preparing the fish. 

I'm thinking: heat stock to simmering point, carefully lower fish into 
liquid, leave in for a few minutes (10 should do it, shouldn't it?), then 
carefully remove. 

What have I overlooked?

Thanks

Giano