Skip to main content
Main

Salmon Omelet

A quick omelet folded with flaked canned salmon, seasoned with salt, pepper, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Salmon Omelet

Ingredients

Directions

Prepare the salmon

  1. Separate the canned salmon into flakes and season with salt, pepper, and lemon juice.

  2. Heat the salmon slightly and set aside.

Make and serve the omelette

  1. Whip the eggs in a bowl until well combined.

  2. Prepare the omelet in a hot pan as usual.

  3. Just before folding the omelet, add the salmon mixture.

  4. Turn the omelet out onto a hot dish and serve.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

    Shared aroma: decanal (soap, orange peel).

  3. Salmon + lemontop 19% of all pairs
    Smell alikelow
    Cooked together2,918 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Lemon + eggtop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  5. Salmon + peppertop 27% of all pairs
    Smell alikelow
    Cooked together5,446 recipes

    Shared aroma: guaiacol (smoky, sweet).

Lemon and egg barely smell alike, yet cooks put them together in 44,316 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

Eggs
Set into the structure of the omelette as they cook, holding the filling together.
Canned salmon
Provides the main filling, adding savoury flavour and a flaky texture to the omelette.
Lemon juice
Adds acidity that brightens the flavour of the salmon and balances the richness of the eggs.

The step that matters

Adding the salmon just before folding. Eggs set quickly in a hot pan. Adding the salmon too early lets the eggs overcook and turn dry or rubbery before the omelette is folded, so the filling should go in at the last moment.

“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.

You might also like

Lemon SauceLemon Sauce236 recipesSalmon SaladSalmon Salad155 recipesSalmon CroquettesSalmon Croquettes129 recipesCanned SalmonCanned Salmon14 recipes