Skip to main content
Main

Fried Salmon

Fried salmon slices seasoned with coarse sea salt, coated in flour and egg yolk, then fried in salad oil.

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

Why it works: Flour and egg are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fried Salmon

Ingredients

Directions

Prepare

  1. Sprinkle salmon slices with coarse sea salt and let them sit for 15 minutes.

  2. Dredge the salmon in flour.

  3. Brush the salmon with the beaten egg yolk.

Fry

  1. Fry the salmon in boiling salad oil until cooked through.

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 + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: eugenol (clove, spicy).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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 slices
The main protein, which cooks through in hot oil while the coating crisps.
Flour
Forms a dry coating that helps the surface brown and crisp when fried.
Egg yolk
Acts as a binder so the flour coating adheres to the salmon.
Coarse sea salt
Seasons the fish and draws out some surface moisture before coating.

The step that matters

Fry in properly boiling oil. If the oil is not hot enough, the coating absorbs oil instead of crisping quickly, leaving the salmon greasy and the crust soft. Hot oil sets the coating fast and keeps the fish moist inside.

“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

Salmon SaladSalmon Salad155 recipesSalmon CroquettesSalmon Croquettes129 recipesCanned SalmonCanned Salmon14 recipesSmoked SalmonSmoked Salmon14 recipes