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Smoked Salmon Broiled

Smoked salmon strips are parboiled, soaked, broiled, buttered, seasoned with cayenne and lemon, then served on a hot plate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Smoked Salmon Broiled

Ingredients

Directions

Prepare

  1. Cut the smoked salmon into strips.

  2. Parboil the salmon for 10 minutes.

  3. Soak the salmon in cold water for 10 minutes, then wipe it dry.

Cook

  1. Broil the salmon over a clear fire.

  2. While hot, butter the salmon and season with cayenne and lemon juice.

Serve

  1. Arrange the salmon in a square on a hot plate and serve.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

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

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

  3. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Salmon + lemontop 19% of all pairs
    Smell alikelow
    Cooked together2,918 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

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

What each ingredient does

Smoked salmon
Main ingredient, providing the smoky flavor and the flaky, tender texture of the dish.
Butter
Adds fat and richness, coating the hot salmon and softening its flavor.
Lemon juice
Adds acidity that brightens the smoky flavor and balances the richness of the butter.

The step that matters

Wipe the salmon dry before broiling. Removing surface water after soaking lets the salmon brown and char under heat instead of steaming. Wet surfaces lose heat to evaporation, which slows browning and can leave the flesh soggy.

“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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