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Fried Salmon

Fried salmon fillets coated in flour and egg yolk, pan‑fried in salad oil after salting.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and egg are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fried Salmon

Ingredients

Directions

Prepare

  1. Sprinkle the salmon slices with salt and let them sit for 15 minutes.

  2. Coat the salmon slices in flour.

  3. Brush the salmon with the beaten egg yolk.

Fry

  1. Fry the salmon in boiling salad oil until cooked through.

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. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Salmon + eggtop 16% of all pairs
    Smell alikemoderate
    Cooked together3,485 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Salmon + flourtop 27% of all pairs
    Smell alikelow
    Cooked together2,776 recipes

    Shared aroma: eugenol (clove, spicy).

Flour and egg barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Salmon
Forms the main protein that cooks through in the hot oil.
Flour
Forms a dry coating that helps the surface brown and crisp when fried.
Egg yolk
Adds richness and helps the coating adhere and brown.
Salad oil
Transfers heat to the salmon, cooking it and crisping the coating.

The step that matters

Fry the salmon in boiling salad oil until cooked through. The oil must be hot enough to crisp the flour coating quickly. If it is too cool, the coating absorbs oil and turns greasy, while the fish overcooks before the surface browns.

“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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