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Salmon Cutlets

Salmon cutlets are thin slices of salmon seasoned with pepper and sea salt, pan‑broiled and served with anchovy, caper, or piquant sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

Salmon Cutlets

2 slices of salmon

Ingredients

Directions

Prepare

  1. Cut the salmon slices to 1 inch thick.

  2. Season with pepper and coarse sea salt.

  3. Butter a sheet of white paper.

  4. Place each slice on a separate piece of paper, twisting the ends.

Cook and serve

  1. Broil gently over a clear fire for 5 to 10 minutes.

  2. Serve with anchovy, caper, or any piquant sauce.

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

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

  2. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

    Shared aroma: guaiacol (smoky, sweet).

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, cooking into flaky, tender pieces.
Butter
Adds richness and moisture, and keeps the salmon from drying out while it cooks.

The step that matters

Broil gently over a clear fire. Salmon is lean and dries out quickly under high heat. Gentle, steady heat cooks the fish through while keeping it moist, and wrapping it in buttered paper helps trap steam around the slices.

“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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