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 ↓
Broiled Salmon
Ingredients
Directions
Prepare
Preheat the grill to high heat.
Sprinkle the salmon slices with coarse sea salt.
Roll the salmon in clarified butter or oil.
Grill and serve
Grill the salmon for about 25 minutes, turning occasionally.
Serve with Maitre d'Hotel or anchovy butter as a sauce.
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.
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Salmon + buttertop 16% of all pairsSmell alikemoderateCooked together4,481 recipes
Shared aroma: 2,6-nonadienal (cucumber, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Salmon fillets
- Forms the main body of the dish, cooking into flaky, tender pieces as it heats.
- Clarified butter or oil
- Coats the salmon to add moisture and fat, helping the surface brown rather than dry out.
The step that matters
Turning the salmon occasionally while grilling. Salmon is lean and dries out quickly under direct heat. Turning it helps the slices cook evenly, so the outside browns without the inside becoming overcooked and dry.
“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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