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 ↓
Broiled Salmon
Ingredients
Directions
Prepare
Cut the salmon into slices or split it to the tail.
Cook and serve
Broil the salmon quickly until cooked through.
Once dished, rub butter over the salmon.
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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Salmon + buttertop 16% of all pairsSmell alikemoderateCooked together4,481 recipes
Shared aroma: 2,6-nonadienal (cucumber, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Salmon
- Forms the main protein, which firms and turns opaque as it cooks through.
- Butter
- Adds fat and richness, coating the cooked salmon for moisture and flavour.
The step that matters
Broil the salmon quickly until cooked through. High, direct heat cooks the thin pieces fast, so they set and stay moist. Cooking too long dries out the fish and toughens its proteins, so watch closely and stop once it is just cooked through.
“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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