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 ↓
Broiled Salmon
Ingredients
Directions
Prepare
Wipe the salmon slices dry.
Dip them in sweet oil and season with pepper and coarse sea salt.
Fold the slices in pieces of paper.
Broil and serve
Broil over a clear fire until cooked through.
Serve very hot.
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 + 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
- Salmon
- Forms the main body of the dish, and its flesh cooks to firm and flake when heated through.
- Sweet oil
- Adds fat that carries moisture and helps the surface brown while the fish cooks.
The step that matters
Broil over a clear fire until cooked through. Salmon dries out quickly under intense direct heat, so it is best removed once the flesh turns opaque and flakes easily. Overcooking makes it tough, while undercooking leaves it raw in the centre.
“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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