Skip to main content
Main

Salmon, Fillets of

A fried salmon fillet coated in beaten egg and bread crumbs, served with parsley garnish and clear gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Salmon, Fillets of

Ingredients

Directions

Prepare

  1. Cut the salmon into neat fillets, about ½ inch thick.

  2. Dip each fillet into the beaten egg, then drain.

  3. Roll the fillets in fine bread crumbs.

Fry and serve

  1. Fry the fillets in hot fat until lightly browned, about 8 to 15 minutes depending on thickness.

  2. Place the fried fillets on blotting paper to remove excess fat.

  3. Serve on a napkin, garnished with parsley, and provide clear gravy on the side.

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. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  2. Bread + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Salmon + eggtop 16% of all pairs
    Smell alikemoderate
    Cooked together3,485 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Salmon + breadtop 19% of all pairs
    Smell alikelow
    Cooked together941 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Salmon fillets
Forms the main body of the dish, cooking to a moist, flaky interior inside the coating.
Beaten egg
Acts as a binder that helps the bread crumbs adhere to the fillets.
Fine bread crumbs
Form a crisp, golden coating that browns in the hot fat.

The step that matters

Fry the fillets in hot fat until lightly browned. Fat that is not hot enough lets the coating soak up oil and turn greasy, while overcooking dries the salmon. Browning the crumb depends on steady heat and monitoring thickness.

Swap the parsley

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

  1. Capersfits better
  2. Nutmegfits about as well
  3. Parsleythe original
  4. Dillfits about as well

Fit is the average pairing score against salmon, egg, bread. 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.

You might also like

Brown BreadBrown Bread461 recipesSalmon SaladSalmon Salad155 recipesSalmon CroquettesSalmon Croquettes129 recipesWhite BreadWhite Bread80 recipes