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Broiled Salmon

Broiled salmon fillets seasoned, floured, and cooked over a fire, served with anchovy or caper sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Salmon and anchovy work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 535 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Broiled Salmon

Ingredients

Directions

Prepare

  1. Cut salmon into 1 to 1.5 inch thick slices.

  2. Dry the slices with a cloth.

  3. Season the slices with coarse sea salt and black pepper.

  4. Dredge the seasoned slices in sifted flour.

  5. Grease a gridiron with suet.

Broil and wrap

  1. Broil the salmon on the gridiron until cooked through.

  2. Butter sheets of white paper.

  3. Place each salmon slice on a separate sheet of paper.

  4. Wrap the salmon in the paper, twisting the ends.

  5. Broil the wrapped salmon gently over a clear fire.

Serve

  1. Serve the salmon with anchovy or caper sauce, adding chopped herbs and spices if desired.

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 + anchovytop 11% of all pairs
    Smell alikemoderate
    Cooked together535 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + anchovytop 13% of all pairs
    Smell alikemoderate
    Cooked together3,697 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

  5. Pepper + anchovytop 17% of all pairs
    Smell alikelow
    Cooked together3,232 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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 body of the dish, cooking through over heat to become firm and flaky.
Sifted flour
Dries the surface and forms a light coating that helps the fish brown and hold together.
Butter
Adds richness and moisture to the paper wrapping, helping the fish stay tender while it cooks.
Suet
Greases the gridiron so the salmon does not stick and tear as it broils.

The step that matters

Broil the wrapped salmon gently over a clear fire. Gentle, even heat lets the wrapped fish cook through slowly while the paper traps steam and moisture. A fierce fire can scorch the paper and dry or burn the fish before its center is done.

“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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