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Canned Salmon, Boiled

A simple dish of boiled canned salmon served with a sauce made from the can liquid and optional flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Salmon and flour are a kitchen classic. They rank in the top 27% of all ingredient pairs, and cooks put them together in 2,776 recipes. Both carry eugenol, which smells clove, spicy. The science ↓

Canned Salmon, Boiled

Ingredients

Directions

Heat the salmon

  1. Open the can of salmon and place it in a pan or pot partly filled with water.

  2. Heat the pan until the salmon is hot, making sure no water enters the can.

Serve and make the sauce

  1. Remove the salmon from the can and place it on a serving dish.

  2. Remove the skin from the salmon and arrange it neatly.

  3. Use the liquid from the can as a base for the sauce, adding seasoning and flour 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 + flourtop 27% of all pairs
    Smell alikelow
    Cooked together2,776 recipes

    Shared aroma: eugenol (clove, spicy).

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

What each ingredient does

Salmon
Provides the main protein and the flaky texture of the dish.
Flour
Thickens the can liquid into a sauce as its starch swells when heated.

The step that matters

Heating the sealed can in water. Water must not enter the can, because it would dilute the liquid you plan to use for the sauce and spoil the flavour. Keeping the can sealed also keeps the contents protected until you open it.

“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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