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Fresh Salmon Boiled

Boiled fresh salmon seasoned with coarse sea salt and served with egg sauce or butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Salmon and fish are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,078 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Fresh Salmon Boiled

Ingredients

Directions

Prepare

  1. Wash the salmon carefully and rub the incision with coarse sea salt.

Cook

  1. Tie the salmon in a cloth and boil it slowly for 40 minutes.

  2. When half cooked, turn the salmon over in the pot.

Serve

  1. Serve with egg sauce or drawn butter and parsley.

  2. If there are leftovers, mix 1 cup of vinegar with 2 tablespoons of the boiling liquid. Heat the mixture until scalding hot and pour it over the salmon.

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 + fishtop 11% of all pairs
    Smell alikelow
    Cooked together1,078 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Vinegar + fishtop 26% of all pairs
    Smell alikelow
    Cooked together1,036 recipes

    Shared aroma: acetoin (butter, cream).

  3. Salmon + vinegartop 27% of all pairs
    Smell alikelow
    Cooked together1,675 recipes

    Shared aroma: acetic acid (sour, vinegar).

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 simmering liquid until it turns opaque and flakes.
Vinegar
Adds sharp acidity that brightens the rich flavour of the fish in the leftover sauce.

The step that matters

Boil slowly. Gentle simmering cooks the salmon evenly and keeps the flesh moist and tender. A hard, rapid boil toughens the proteins and can break the fish apart.

“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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