Why it works: Salmon and egg are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 3,485 recipes. Both carry decanal, which smells soap, orange peel. The science ↓
Baked Salmon
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat the oven to 350°F (175°C).
Make and bake
In a bowl, combine the salmon, beaten eggs, milk, broken soda crackers, pepper, and salt.
Pour the mixture into a buttered granite pan.
Bake until light brown.
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 + eggtop 16% of all pairsSmell alikemoderateCooked together3,485 recipes
Shared aroma: decanal (soap, orange peel).
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Salmon + milktop 16% of all pairsSmell alikelowCooked together1,577 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Egg + milktop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
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Milk + peppertop 22% of all pairsSmell alikemoderateCooked together26,984 recipes
Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
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Salmon + peppertop 27% of all pairsSmell alikelowCooked 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
- Eggs
- Bind the salmon mixture and set into a firm, sliceable custard-like texture when baked.
- Milk
- Adds moisture so the mixture stays tender rather than dry as it bakes.
- Soda crackers
- Soak up liquid and add body, helping hold the salmon together.
- Salmon
- Provides the main protein and flavour base of the dish.
The step that matters
Bake until light brown. Baking only until lightly browned, without overbaking, keeps the egg set but still moist. Egg proteins tighten as they heat, so too long in the oven makes the loaf dry and rubbery.
“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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