Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓
Baked Salmon
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat the oven to 350°F (175°C).
Open the can of salmon and drain it.
Mix and bake
In a bowl, combine the salmon, beaten eggs, milk, broken soda crackers, salt, and pepper.
Pour the mixture into a buttered granite pan.
Bake until the top is light brown.
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.
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Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Salmon + buttertop 16% of all pairsSmell alikemoderateCooked together4,481 recipes
Shared aroma: 2,6-nonadienal (cucumber, green).
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Salmon + eggtop 16% of all pairsSmell alikemoderateCooked together3,485 recipes
Shared aroma: decanal (soap, orange peel).
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Salmon + milktop 16% of all pairsSmell alikelowCooked together1,577 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Egg + buttertop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Bind the salmon and crackers together and set into a firm, sliceable custard.
- Soda crackers
- Absorb liquid and add body so the loaf holds its shape.
- Milk
- Adds moisture so the mixture stays tender rather than dry.
- Salmon
- Provides the main flesh and flavour of the dish.
The step that matters
Baking until the top is light brown. Eggs set through heat, so baking too long dries and toughens the loaf, while stopping too early leaves it soft and wet in the centre. Watch the colour and texture rather than relying only on time.
“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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