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Dried Salmon

A dish of sliced dried salmon grilled and served cold or broiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Salmon and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 4,481 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Dried Salmon

Ingredients

Directions

Prepare

  1. Cut the dried salmon into thin slices.

  2. Wash the slices in cold water.

Grill and serve

  1. Place the salmon on a grill over bright coals.

  2. Turn the salmon until it is hot throughout.

  3. Transfer the salmon to a platter.

  4. Cover with small bits of butter.

  5. Sprinkle with a little pepper.

  6. Serve cold or broiled.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Salmon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,481 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  2. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Salmon + peppertop 27% of all pairs
    Smell alikelow
    Cooked together5,446 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Dried salmon
Forms the main body of the dish, with a firm, chewy texture once heated.
Butter
Adds richness and moisture as it melts over the hot salmon.
Pepper
Adds a sharp, aromatic bite that contrasts with the salmon and butter.

The step that matters

Turn the salmon until it is hot throughout. Dried fish is dense, so heat must penetrate the slices evenly. Turning them over bright coals helps them warm through without scorching the surface, which would leave the centre cold or the outside harsh.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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