Moasted Salmon

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. Flour + buttertop 12% of all pairs
   Smell alikelow
   Cooked together124,287 recipes

   Shared aroma: isobutyraldehyde (malty, green).

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

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

3. Butter + lemontop 16% of all pairs
   Smell alikemoderate
   Cooked together41,227 recipes

   Shared aroma: 3-hexenal (apple, fruity).

4. Flour + lemontop 17% of all pairs
   Smell alikemoderate
   Cooked together30,404 recipes

   Shared aroma: isobutyraldehyde (malty, green).

5. Salmon + lemontop 19% of all pairs
   Smell alikelow
   Cooked together2,918 recipes

   Shared aroma: decanal (soap, orange peel).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Salmon

Is the main protein that cooks through over the fire to become tender and flaky.

Flour

Forms a thin dry coating that helps the skin brown and crisp during roasting.

Butter

Adds fat that carries flavour and keeps the surface moist while it roasts.

The step that matters

Swap the lemon

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

1. Avocadofits better
2. Raisinfits better
3. Coconutfits about as well
4. Lemonthe original

Fit is the average pairing score against salmon, flour, butter. Candidates are from the same food group and used in at least 100 recipes.