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Baked Salmon

A baked salmon dish with egg, milk, bread crumbs, onion, butter, spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and marjoram match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 2,609 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Baked Salmon

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Drain the liquid from the salmon.

  2. Mix the salmon with the egg, milk, bread crumbs, onion, melted butter, red pepper, salt, and marjoram or savory.

  3. Transfer the mixture to a baking dish.

Bake and serve

  1. Bake for 30 minutes in a moderate oven at 350°F (175°C).

  2. Serve hot.

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. Pepper + marjoramtop 3% of all pairs
    Smell alikestrong
    Cooked together2,609 recipes

    Shared aroma: estragole (anise, licorice).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  4. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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 and provides its flavor and protein.
Egg
Binds the mixture together so it holds its shape when baked.
Milk
Adds moisture and softens the bread crumbs for a tender texture.
Bread crumbs
Absorb liquid and add bulk, giving the loaf a light, sliceable body.
Butter
Adds fat and richness, helping the surface brown lightly in the oven.

The step that matters

Draining the salmon. Excess liquid from the can adds water to the mixture, which can make the baked dish soggy and loose. Draining well helps it hold together and set firmly.

Swap the marjoram

How well each one fits the dish's main ingredients (salmon, egg, milk, bread, onion, butter, pepper):

  1. Parsleyfits better
  2. Capersfits better
  3. Nutmegfits better
  4. Marjoramthe original

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

“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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