Name: Canned Salmon
Ingredients: canned salmon; Sauce Hollandaise; lemon; parsley

Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Canned Salmon

Ingredients

canned salmon
Sauce Hollandaise
lemon
parsley

Directions

Heat the canned salmon until warm.
Transfer the salmon to a serving dish.
Cover the salmon with Sauce Hollandaise.
Garnish with lemon and 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.

Photo for illustrative purposes only · Contact us to use it

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.

Lemon + parsleytop 1% of all pairs

Smell alikestrong

Cooked together14,037 recipes

Shared aroma: beta-phellandrene (minty, terpene).
Salmon + lemontop 19% of all pairs

Smell alikelow

Cooked together2,918 recipes

Shared aroma: decanal (soap, orange peel).
Salmon + saucetop 20% of all pairs

Smell alikelow

Cooked together1,765 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Sauce + parsleytop 23% of all pairs

Smell alikelow

Cooked together6,693 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Salmon + parsleytop 24% of all pairs

Smell alikelow

Cooked together2,516 recipes

Shared aroma: eugenol (clove, spicy).