Skip to main content
Main

Fresh Salmon Broiled

Broiled salmon slices seasoned with sweet oil or butter and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Salmon and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 4,481 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Fresh Salmon Broiled

Ingredients

Directions

Prepare the salmon

  1. Dry the salmon slices thoroughly with a clean cloth.

  2. Rub the salmon with sweet oil or melted butter and sprinkle with coarse sea salt.

Broil

  1. Preheat a gridiron over a clear fire at a distance.

  2. Wipe the gridiron clean and rub it with sweet oil or lard.

  3. Place the salmon on the gridiron and broil until done on one side, then gently turn and broil the other side.

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 + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,481 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

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, cooking to a firm, flaky texture when heated.
Sweet oil or thick melted butter
Coats the surface to add moisture and fat, helping the flesh brown and resist sticking.
Coarse sea salt
Seasons the surface and draws out a little moisture for flavour.

The step that matters

Turning the salmon. Salmon is delicate and can break apart or dry out when flipped. Turning it gently once it has set on the first side keeps the slices intact and the flesh moist.

“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.

More broiled salmon recipes

Steaks 4with Capers 3 See all 89 →

You might also like

Salmon SaladSalmon Salad155 recipesSalmon CroquettesSalmon Croquettes129 recipesCanned SalmonCanned Salmon14 recipesSmoked SalmonSmoked Salmon14 recipes