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Broiled Salmon

Salmon slices are seasoned, dredged, and broiled, optionally wrapped in paper, served with anchovy or caper sauce and optional herbs and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Salmon and anchovy work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 535 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Broiled Salmon

Ingredients

Directions

Prepare

  1. Dry the salmon slices with a cloth and season with salt and pepper.

  2. Dredge the slices in sifted flour.

Broil

  1. Grease a gridiron with suet and broil the slices until cooked through.

  2. Alternatively, butter sheets of white paper, place each slice on a piece, and wrap them with twisted ends.

  3. Broil the wrapped salmon gently over a clear fire.

Serve

  1. Serve with anchovy or caper sauce, adding chopped herbs and spices if desired.

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 + anchovytop 11% of all pairs
    Smell alikemoderate
    Cooked together535 recipes

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + anchovytop 13% of all pairs
    Smell alikemoderate
    Cooked together3,697 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

  5. Pepper + anchovytop 17% of all pairs
    Smell alikelow
    Cooked together3,232 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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
Forms the main body of the dish, cooking into flaky, tender flesh under the broiler.
Sifted flour
Forms a light coating on the salmon that helps it brown and hold its surface.
Suet
Greases the gridiron so the fish releases cleanly and gains a little richness.
Anchovy sauce or caper sauce
Adds salty, sharp flavour that contrasts with the rich fish.

The step that matters

Broil the wrapped salmon gently. Gentle heat cooks the fish through without drying or scorching the outside. Too fierce a fire chars the paper or surface before the centre is cooked.

“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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