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Salmon Broiled

Broiled salmon fillets seasoned with salt and pepper, wrapped in buttered paper, cooked over fire.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 Broiled

Ingredients

Directions

Prepare

  1. Cut the salmon into 1-inch slices from the best part.

  2. Season the slices well with coarse sea salt and black pepper.

  3. Wrap each slice in buttered white paper, fastening the ends by twisting or tying.

Cook and serve

  1. Broil the wrapped salmon over a clear fire for 8 minutes.

  2. Serve with butter, anchovy sauce, or tomato sauce.

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. Pepper + buttertop 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

Salmon
Forms the main body of the dish and cooks into tender, flaky flesh.
Butter
Adds moisture and richness, helping the fish stay juicy inside the paper.

The step that matters

Wrapping each slice in buttered paper. The paper must be sealed tightly at the ends so steam and juices stay around the fish. If it is loose, the salmon can dry out or the paper may scorch over the open fire.

“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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