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Fried Salmon

Fried salmon slices dusted with flour and cooked in butter or sweet oil.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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. Dust the salmon slices with flour.

  2. Heat butter or sweet oil in a pan over medium heat.

  3. Fry the salmon slices until golden brown on both sides.

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

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

  3. Salmon + flourtop 27% of all pairs
    Smell alikelow
    Cooked together2,776 recipes

    Shared aroma: eugenol (clove, spicy).

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
Is the main protein, which cooks through and browns on its outer surfaces.
Flour
Forms a light coating that helps the salmon brown and crisp in the pan.
Butter
Conducts heat in the pan and adds fat and a rich, browned flavour.

The step that matters

Frying the salmon slices until golden brown on both sides. Flour-coated fish browns through Maillard reactions only when the pan is hot enough and the surface is not crowded. Too much heat can scorch the coating before the fish is cooked through, while too little heat makes it steam and turn pale.

“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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