Name: Canned Salmon, Boiled
Ingredients: 1 can of salmon; water; seasoning to taste; flour (optional)

Why it works: Salmon and flour are a kitchen classic. They rank in the top 27% of all ingredient pairs, and cooks put them together in 2,776 recipes. Both carry eugenol, which smells clove, spicy. The science ↓

Canned Salmon, Boiled

Ingredients

1 can of salmon
water
seasoning to taste
flour (optional)

Directions

Prepare

Open the can of salmon.
Place the can in a pot partly filled with water.
Heat the water until the salmon is hot.

Serve

Remove the salmon from the can and place it on a dish.
Remove the skin from the salmon and arrange it neatly.
Use the liquid from the can as a base for sauce, adding seasoning and flour 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.

Salmon + flourtop 27% of all pairs

Smell alikelow

Cooked together2,776 recipes

Shared aroma: eugenol (clove, spicy).

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

What each ingredient does

Salmon: Provides the main protein and flavor of the dish, served hot and flaked or arranged on a dish.
Flour: Thickens the reserved canning liquid into a sauce when added, if desired.

“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.