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Salmon Cutlets

Salmon cutlets soaked in salted vinegar water, boiled, and served with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Vinegar and parsley are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 6,477 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Salmon Cutlets

Ingredients

Directions

Prepare

  1. Cut the salmon cutlets into slices ¾ inch thick.

  2. Soak the cutlets in cold water with 1 teaspoon of salt and 1 tablespoon of vinegar for every quart of water.

Cook and serve

  1. Bring the water to a rolling boil; cook the cutlets until done.

  2. Serve garnished with parsley.

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. Vinegar + parsleytop 16% of all pairs
    Smell alikemoderate
    Cooked together6,477 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Salmon + parsleytop 24% of all pairs
    Smell alikelow
    Cooked together2,516 recipes

    Shared aroma: eugenol (clove, spicy).

  3. Salmon + vinegartop 27% of all pairs
    Smell alikelow
    Cooked together1,675 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Salmon cutlets
Main protein; its flesh firms and turns opaque as it cooks, setting the final texture.

The step that matters

Cook the cutlets until done. Salmon is quick to overcook. Once its proteins have set and the flesh turns opaque, further heat squeezes out moisture, leaving it dry and firm.

Swap the parsley

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

  1. Dillfits better
  2. Capersfits better
  3. Tarragonfits better
  4. Parsleythe original

Fit is the average pairing score against salmon, vinegar. 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.

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