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Baked Salmon

A baked salmon dish with lemon butter sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Baked Salmon

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the salmon

  1. Preheat the oven to 350°F (175°C).

  2. Remove the salmon from the can and break it into pieces.

  3. In a bowl, mix the salmon with butter, salt, pepper, eggs, bread crumbs, and lemon juice.

  4. Transfer the mixture to a baking dish and bake for about 1 hour until well done.

Unmold and make the sauce

  1. Once baked, remove from the oven and place the dish in cold water until it loosens.

  2. Turn the salmon onto a serving dish.

  3. For the sauce, combine melted butter, salmon liquor, beaten egg, chopped pickle, parsley, pepper, and salt in a saucepan.

  4. Heat the sauce on the stove until it boils, then pour it over the salmon and 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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the salmon mixture and set firm when baked.
Bread crumbs
Absorb moisture and give the loaf body and a softer texture.
Butter
Adds richness and moisture to the salmon and the sauce.
Salmon liquor
Adds moisture and concentrated salmon flavor to the sauce.
Lemon juice
Adds acidity that brightens the rich salmon flavor.

The step that matters

Cooling in cold water before turning out. The baked salmon must set and cool slightly so it holds its shape. Turning it out too early can make it break apart, while waiting until it loosens lets it release cleanly from the dish.

“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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