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Broiled Salmon

Broiled salmon grilled with butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 Salmon

Ingredients

Directions

Prepare

  1. Preheat the grill and grease it.

Cook

  1. Place the salmon on the grill.

  2. Turn the salmon often to prevent burning.

  3. Cook for 10 minutes.

Finish and serve

  1. Butter both sides of the salmon.

  2. Transfer to a hot platter and season with salt and pepper.

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).

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

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

  3. Salmon + peppertop 27% of all pairs
    Smell alikelow
    Cooked together5,446 recipes

    Shared aroma: guaiacol (smoky, sweet).

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, which firms and turns opaque as it cooks.
Butter
Adds fat that carries flavor and keeps the surface moist and rich.

The step that matters

Turn the salmon often to prevent burning. Direct grill heat browns and chars the surface quickly, and sugars and proteins can burn before the fish cooks through. Turning spreads the heat and keeps the exterior from scorching.

“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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