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Fried Salmon

A dish of salmon fillets coated in flour, egg, and breadcrumbs, then fried in butter or sweet oil.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fried Salmon

Ingredients

Directions

  1. Coat the salmon slices with flour.

  2. Heat butter or sweet oil in a pan.

  3. Fry the salmon slices until golden brown.

  4. Alternatively, dip the salmon in egg and coat with breadcrumbs before frying.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Salmon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,481 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  4. Salmon + eggtop 16% of all pairs
    Smell alikemoderate
    Cooked together3,485 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Salmon
Forms the main body of the dish; frying seals the surface while the flesh cooks through.
Flour
Dry coating that helps the surface brown and crisp during frying.
Butter or sweet oil
Fat conducting heat in the pan, promoting even browning and adding flavor.
Egg
Binds the breadcrumb coating to the salmon so it adheres during frying.
Breadcrumbs
Forms a crisp, browned outer crust when fried.

The step that matters

Fry the salmon slices until golden brown. Salmon is delicate and cooks quickly; too much heat or time can dry the flesh and burn the coating before the centre is cooked. Moderate heat and watching for colour gives an even golden crust with moist fish.

“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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