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Broiled Salmon

A simple salmon dish broiled and finished 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

Cook

  1. Preheat your grill or broiler to high heat.

  2. Broil the salmon slices for 10 to 12 minutes, turning once, until both sides are cooked.

Serve

  1. Transfer the cooked salmon to a hot serving dish.

  2. Spread sweet butter generously over each slice.

  3. Sprinkle with coarse sea salt and black pepper to taste, then serve.

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
Forms the main protein, cooking to a flaky texture under high direct heat.
Sweet butter
Adds fat and richness, moistening the cooked salmon as it melts over the slices.

The step that matters

Broiling the salmon. Salmon dries out quickly under high heat, so timing matters. Turning once helps both sides cook evenly, and the fish is done when it flakes easily and is opaque throughout.

“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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