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Salmon Broiled

Salmon Broiled is a dish of salmon slices seasoned with pepper and coarse sea salt, wrapped in buttered paper and broiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Salmon Broiled

Ingredients

Directions

Prepare

  1. Cut the salmon into 1-inch thick slices.

  2. Season the slices with pepper and coarse sea salt.

  3. Wrap each slice in buttered white paper, twisting or tying the ends.

Cook and serve

  1. Broil over a clear fire for 8 minutes.

  2. Serve with butter or tomato sauce.

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. Pepper + buttertop 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

Salmon
Forms the main body of the dish, cooking through as the centerpiece.
Butter
Adds richness and moisture, helping the fish stay tender under heat.

The step that matters

Wrapping the slices in buttered paper. The paper must be sealed tightly at the ends so the fish steams in its own moisture under the heat. A loose wrap lets juices escape and dries the salmon before it cooks through.

“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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