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Baked Salmon

A baked salmon dish with eggs, lemon, and a butter‑flour sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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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 ↓

Baked Salmon

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the sauce

  1. Make a sauce by boiling milk or cream, butter, flour, Worcestershire sauce, and parsley for 10 minutes.

Assemble and bake

  1. Place salmon in a baking dish with sliced eggs and bits of lemon alternately.

  2. Pour the sauce over the salmon, sprinkle with bread crumbs and pieces of butter.

  3. Bake at 400°F (200°C) for 10 minutes.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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 and provides the flaky texture.
Eggs
Add richness and body to the dish as they are layered with the fish.
Milk or cream
Forms the base of the sauce, adding moisture and a creamy texture.
Butter
Adds fat and richness to the sauce and helps the topping brown.
Flour
Thickens the boiled milk or cream into a smooth sauce.

Swap the parsley

How well each one fits the dish's main ingredients (salmon, lemon, butter, egg, pepper, milk, flour):

  1. Parsleythe original
  2. Nutmegfits about as well
  3. Dillfits about as well
  4. Capersfits less well

Fit is the average pairing score against salmon, lemon, butter, egg, pepper, milk, flour. Candidates are from the same food group and used in at least 100 recipes.

“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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