Skip to main content
Salad

Crimped Salmon

A method of preparing whole salmon by crimping, cooling, boiling, and serving with lemon juice or vinegar and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Lemon and pepper 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 ↓

Crimped Salmon

Ingredients

Directions

Prepare the salmon

  1. Remove the gills from the salmon and make a transverse cut just below them.

  2. Crimp the salmon by cutting to the bone on each side, almost dividing it into slices.

  3. Hold the salmon by the tail to let it bleed.

  4. Place the salmon in a cool spring water for 10 minutes.

Cook and serve

  1. Boil water with coarse sea salt vigorously before adding the salmon slices.

  2. Add the thickest pieces first and leave the head out.

  3. Serve with a spoonful of the boiling water, lemon juice or vinegar, 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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  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
Forms the main body of the dish, cooked gently in salted water to stay moist and tender.
Coarse sea salt
Seasons the cooking water so the salmon is lightly flavoured as it poaches.

The step that matters

Add the thickest pieces first and leave the head out.. Thicker slices need more time to cook through, so starting them first helps all pieces finish at about the same point. Salmon is best when just cooked, because overcooking dries out the flesh.

Swap the lemon

How well each one fits the dish's main ingredients (salmon, pepper):

  1. Lemonthe original
  2. Limefits about as well
  3. Avocadofits less well
  4. Mangofits less well

Fit is the average pairing score against salmon, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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

Chicken SaladChicken Salad623 recipesSalad DressingSalad Dressing491 recipesTomato SaladTomato Salad179 recipesCold SlawCold Slaw160 recipes