Salmon Soup

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

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

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

   Shared aroma: isobutyraldehyde (malty, green).

3. Milk + flourtop 14% of all pairs
   Smell alikelow
   Cooked together78,219 recipes

   Shared aroma: isobutyraldehyde (malty, green).

4. Onion + buttertop 15% of all pairs
   Smell alikemoderate
   Cooked together42,912 recipes

   Shared aroma: decanal (soap, orange peel).

5. Butter + salmontop 16% of all pairs
   Smell alikemoderate
   Cooked together4,481 recipes

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

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

Milk

Forms the liquid base and adds richness and body to the soup.

Salmon

Provides the main fish flavor and texture of the soup.

Flour

Thickens the soup when cooked with butter.

Butter

Adds fat and richness, helping carry flavor through the soup.

Onion

Adds aromatic sweetness as it softens into the milk.

Swap the onion

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

1. Chivefits better
2. Potatofits better
3. Asparagusfits better
4. Onionthe original

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