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Broiled Salt Salmon or Other Salt Fish

Broiled salt salmon or other salt fish after soaking and parboiling, seasoned and buttered.

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 ↓

Broiled Salt Salmon or Other Salt Fish

Ingredients

Directions

Prepare

  1. Soak the salmon in tepid or cold water for 24 hours, changing the water several times, or let it stand under running water.

  2. If in a hurry, soak in warm water for a short time and change the water, then parboil slightly.

Broil and serve

  1. At the desired time, broil the fish sharply.

  2. Season to taste and cover with butter.

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).

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

What each ingredient does

Salt salmon
Is the main protein, cured by salting, so it must be soaked to remove excess salt before cooking.
Butter
Adds richness and moisture to the cooked fish and carries flavour across its surface.

The step that matters

Soaking the salted fish. Salt-cured fish is very salty, so soaking in changed water draws out surplus salt. Too short a soak leaves the fish harsh and overseasoned, while soaking in warm water for too long can soften its texture.

“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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