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Entree of Salmon

A baked salmon entree served in paper cases with sweet oil, accompanied by fried parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Salmon and pepper are a kitchen classic. They rank in the top 27% of all ingredient pairs, and cooks put them together in 5,446 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Entree of 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

  1. Preheat oven to 350°F (175°C).

  2. Cut the fresh salmon into pieces and season with salt and pepper.

  3. Make paper cases and add a little sweet oil at the bottom of each.

  4. Place the seasoned salmon pieces into the cases.

Bake and fry the garnish

  1. Bake the salmon in the oven until cooked through.

  2. Wash and dry fresh parsley.

  3. Fry the parsley in lard until green and crispy.

  4. Drain the parsley and sprinkle with coarse sea salt.

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 + 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

Fresh salmon
Forms the main protein that cooks through in the paper cases.
Sweet oil
Adds moisture and richness to the salmon as it bakes in the case.
Lard
Fries the parsley, giving it fat for crisp browning.

The step that matters

Frying the parsley until crispy. Parsley must be dry before it goes into hot fat, or water will spatter and steam it instead of crisping it. Drain it well so it stays crisp.

“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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