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Salmon Baked Over Mashed Potatoes

Salmon baked over mashed potatoes seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Salmon and potato work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 952 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Salmon Baked Over Mashed Potatoes

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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Peel and halve the potatoes, then place them in a baking dish.

  3. Season the potatoes with coarse sea salt.

Bake and serve

  1. Place a wire stand over the potatoes and lay the salmon on top.

  2. Bake in the oven until the salmon is cooked through, about 20-25 minutes.

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 + potatotop 19% of all pairs
    Smell alikelow
    Cooked together952 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Salmon
Provides the main protein, which firms and turns opaque as it cooks through.
Potatoes
Form the base, absorbing juices from the fish and softening as they bake.

The step that matters

Baking until the salmon is cooked through. Salmon is done when its flesh flakes and turns opaque at the center. Overbaking dries the fish, while underbaking leaves it translucent and unsafe to eat.

“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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