Skip to main content
Main

To Broil Smoked Salmon

A simple dish of smoked salmon broiled and finished with melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

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 ↓

To Broil Smoked Salmon

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Preheat a grill to 400°F (200°C).

  2. Place the smoked salmon on the grill.

  3. Broil the salmon, turning several times, until heated through.

  4. Remove from the grill and drizzle with melted 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

Smoked salmon
Provides the main flavour and is the dish's central protein, gently warmed through by broiling.
Melted butter
Adds richness and moisture to the finished salmon, drizzled on after cooking.

The step that matters

Broil the salmon, turning several times, until heated through. Smoked salmon is already cooked and only needs warming. Turning it helps the heat reach evenly and prevents the edges from drying out or toughening before the centre warms.

“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.

You might also like

Salmon SaladSalmon Salad155 recipesSalmon CroquettesSalmon Croquettes129 recipesCanned SalmonCanned Salmon14 recipesSmoked SalmonSmoked Salmon14 recipes