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Salmon Cutlets En Papillotes

Thin salmon cutlets wrapped in oiled paper and broiled until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Salmon Cutlets En Papillotes

Ingredients

Directions

Prepare

  1. Preheat the broiler.

  2. Dip the salmon cutlets in melted butter.

  3. Sprinkle with pepper and coarse sea salt.

  4. Wrap each cutlet in oiled paper, sealing the edges tightly.

Cook and serve

  1. Place the wrapped cutlets under the broiler.

  2. Broil for about 15 minutes, ensuring they do not burn.

  3. Serve immediately.

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

Thin cutlets of salmon
Forms the main protein of the dish and cooks gently in the trapped steam inside the wrapping.
Melted butter
Adds richness and moisture, helping the surface of the salmon stay tender under the heat.

The step that matters

Broil for about 15 minutes without letting the paper burn. Broiler heat is intense and can scorch the paper before the fish is cooked through. The tightly sealed wrap traps steam, so the salmon cooks gently inside, and checking it helps keep the fish moist.

“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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