Apricot + Salmon
A cook's pairing more than a chemical one: 47 recipes use both, though they share little aroma. They rank in the top 33% of all ingredient pairs.
Do apricot and salmon go together?
Yes, in practice. 47 recipes in our collection combine them, and they share 21 flavor molecules. That places them in the top 33% of every ingredient pair we score.
What they have in common
They overlap on 21 flavor molecules: 45% of salmon's 47. Among the shared key aromas are decanal (soap, orange peel) and nonanal (fat, citrus). So the pairing rests more on how cooks use them than on shared aroma.
What each one brings
apricot
The fruit. Fruity notes make up 23% of its labelled aroma molecules, against 9% for salmon. It carries 361 molecules salmon doesn't have.
salmon
The fresh, green side. Green notes make up 34% of its labelled aroma molecules, against 9% for apricot. It carries 26 molecules apricot doesn't have.
Add a third ingredient
- Plum: the best fit for both, top 1% of pairs with apricot, top 27% with salmon.
- Peach: top 1% of pairs with apricot, top 34% with salmon.
- Pear: top 1% of pairs with apricot, top 33% with salmon.
- Cherry: top 2% of pairs with apricot, top 28% with salmon.
Ranked by the average of its two pairing scores. Only foods used in at least 100 recipes are suggested.
Recipes with apricot and salmon
Almost always mains: 2 of the 2 recipes with a course label are mains.
Can you swap one for the other?
Not really. Each has a lot the other lacks: apricot has 361 molecules salmon doesn't, and salmon has 26 that apricot doesn't. Treat them as partners, not stand-ins. This compares flavor only; texture, moisture and the job each does in a dish matter too.
All 21 shared molecules
See every shared molecule grouped by chemical class, with key aromas marked, plus the 361 only in apricot and the 26 only in salmon.
Apricot and salmon questions
Do apricot and salmon go together?
A cook's pairing more than a chemical one: 47 recipes use both, though they share little aroma. They rank in the top 33% of all ingredient pairs.
What do apricot and salmon have in common?
They overlap on 21 flavor molecules: 45% of salmon's 47. Among the shared key aromas are decanal (soap, orange peel) and nonanal (fat, citrus). So the pairing rests more on how cooks use them than on shared aroma.
What goes with apricot and salmon?
Plum is the best third ingredient: top 1% of pairs with apricot and top 27% with salmon. Peach and pear also fit both.
What can you make with apricot and salmon?
Almost always mains: 2 of the 2 recipes with a course label are mains. Common dishes include Apricot Lime-Glazed Salmon, Grilled Tuna with Corn, Tomato and Zucchini.
Can I use salmon instead of apricot?
Not really. Each has a lot the other lacks: apricot has 361 molecules salmon doesn't, and salmon has 26 that apricot doesn't. Treat them as partners, not stand-ins. This compares flavor only; texture, moisture and the job each does in a dish matter too.
Compare other ingredients
Ranks compare this pair with 20,000 random ingredient pairs on CompKitchen. Molecule counts are what the studies and databases we aggregate have reported for each ingredient: a measure of coverage, not a full census. How we score pairs
Cite this analysis
Compound Kitchen (2026). Compound similarity analysis: Apricot vs Salmon. https://compkitchen.com/compare/apricot-vs-salmon. Accessed 2026-11-04.
@misc{compkitchen_compare_compound_similarity_analysis_apricot_vs_salmon_2026,
title = {Compound similarity analysis: Apricot vs Salmon},
author = {{Compound Kitchen}},
year = {2026},
url = {https://compkitchen.com/compare/apricot-vs-salmon},
note = {Accessed: 2026-11-04}
}
Methodology DOI: 10.5281/zenodo.19719459 · CC BY 4.0 · Citations are a request, not a requirement.