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Broiled Salmon

Salmon slices are broiled and finished with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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

Oven, in the book's wordsA quick oven

Ingredients

Directions

Prepare

  1. Cut the salmon into thick slices.

  2. Place the slices on a laddered gridiron.

Cook and serve

  1. Broil slowly for about twenty minutes.

  2. Dish the salmon and rub a little butter over it.

  3. Serve hot.

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

Salmon
Forms the main body of the dish, cooking through to a flaky texture under gentle heat.
Butter
Adds richness and moisture to the cooked fish, giving it a smoother mouthfeel.

The step that matters

Broil slowly for about twenty minutes. Gentle, slow heat lets the thick slices cook through to the centre before the outside dries out. Rushing with high heat can scorch the surface while the middle stays underdone.

“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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