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Broiled Salmon

Salmon cutlets seasoned with oil, pepper, and salt, then broiled and served with caper or fennel sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Broiled Salmon

Ingredients

Directions

Prepare

  1. Rub salad oil over each side of the salmon cutlets.

  2. Sprinkle with pepper and coarse sea salt.

Cook and serve

  1. Broil over a clear, brisk fire.

  2. Serve with caper or fennel sauce.

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

Salmon cutlets
Main protein; it firms and turns opaque as it cooks through.
Salad oil
Adds fat that carries heat to the surface, aiding browning and keeping the fish from drying.

The step that matters

Broil over a clear, brisk fire. Broiling cooks the fish with intense direct radiant heat, which browns the surface quickly. A clear, brisk fire gives steady strong heat so the outside colours while the centre cooks through, rather than the fish steaming or drying out.

“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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