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Salmon Omelet

A fried salmon omelet coated in flour and beaten eggs, served cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and egg are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Salmon Omelet

Ingredients

Directions

Prepare the salmon

  1. Wash the salmon in cold water and dry it with a cloth.

  2. Sprinkle both sides of each slice with salt and let sit for 1 hour.

  3. Fold the slices in a clean cloth and press gently to remove moisture.

Coat and fry

  1. Season flour with salt and pepper, coat the fish completely, and dip it into the beaten eggs.

  2. Heat salad oil in a frying pan, then add the fish and fry until browned on both sides.

  3. Drain thoroughly and serve cold.

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. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Salmon + eggtop 16% of all pairs
    Smell alikemoderate
    Cooked together3,485 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Salmon + peppertop 27% of all pairs
    Smell alikelow
    Cooked together5,446 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Salmon + flourtop 27% of all pairs
    Smell alikelow
    Cooked together2,776 recipes

    Shared aroma: eugenol (clove, spicy).

Flour and egg barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

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 carries the flavor of the fish.
Beaten eggs
Bind the flour coating to the fish and help it set and brown in the pan.
Flour
Forms a dry coating that helps the egg cling and promotes browning when fried.
Salad oil
Conducts heat to the fish and browns the coating in the frying pan.

The step that matters

Pressing the salmon dry. Removing surface moisture before coating helps the flour and egg adhere evenly and lets the fish brown rather than steam in the hot oil.

“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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