Skip to main content
Main

Salmon Steaks or Cutlets Fried

Fried salmon steaks or cutlets coated in egg and cracker crumbs, served hot with parsley garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Butter and parsley are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 28,563 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Salmon Steaks or Cutlets Fried

Ingredients

Directions

Prepare

  1. Wipe the salmon slices dry and sprinkle with a little salt.

  2. Dip each slice in the beaten egg, then coat with cracker crumbs.

Fry and serve

  1. Fry the coated salmon quickly in hot butter until golden brown.

  2. Drain off excess grease and serve on a hot dish.

  3. Garnish with fresh parsley.

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. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  2. Salmon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,481 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Salmon + eggtop 16% of all pairs
    Smell alikemoderate
    Cooked together3,485 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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 cutlet and provides the flesh that cooks through in the pan.
Beaten egg
Binds the cracker crumbs to the salmon so the coating stays attached during frying.
Cracker crumbs
Form a crisp, golden coating that browns in the hot butter.
Butter
Conducts heat to brown the coating and adds rich flavour.

The step that matters

Frying the coated salmon quickly in hot butter. Hot fat sets the egg and crumb coating and browns it before the fish overcooks. If the butter is not hot enough, the coating absorbs grease and turns soggy, and slow frying dries out the salmon.

Swap the parsley

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

  1. Capersfits better
  2. Parsleythe original
  3. Nutmegfits about as well
  4. Dillfits about as well

Fit is the average pairing score against salmon, egg, butter. 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

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