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Sriracha

Maple and Mustard-Glazed Salmon

From Foodista · 7 ingredients
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Why it works: Salmon and sriracha share more aroma than cooks usually use. They rank in the top 6% of all ingredient pairs, and 25 recipes mention both. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

The recipe

Ingredients

Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Recipe from Foodista.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Salmon + srirachatop 6% of all pairs
    Aroma overlapstrong
    Mentioned together25 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Mustard + saucetop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together2,120 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Maple syrup + mustardtop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together177 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Mustard + lemontop 9% of all pairs
    Aroma overlapmoderate
    Mentioned together3,815 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Salmon + lemontop 9% of all pairs
    Aroma overlaplow
    Mentioned together2,918 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

Flavor stand-ins for the sriracha

The recipe marks sriracha as optional. How well each one fits the dish's main ingredients (salmon, maple syrup, mustard, sauce, lemon):

  1. Capersbetter flavor fit
  2. Gingerbetter flavor fit
  3. Celerybetter flavor fit
  4. Srirachathe original

Fit is the average pairing score against salmon, maple syrup, mustard, sauce, lemon. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).