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Beoiled Salmon

Broiled salmon slices seasoned with salt and pepper, dredged in flour, cooked over a fire, served with anchovy or caper sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Salmon and anchovy work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 535 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Beoiled Salmon

Ingredients

Directions

Prepare

  1. Cut salmon into slices 1 to 1.5 inches thick.

  2. Dry the slices with a cloth.

  3. Season with coarse sea salt and black pepper.

  4. Dredge the slices in sifted flour.

Broil

  1. Grease a gridiron with suet and broil the slices.

  2. Butter pieces of white paper.

  3. Place each slice on a separate piece of paper and twist the ends to enclose them.

  4. Broil gently over a clear fire.

Serve

  1. Serve with anchovy or caper sauce, adding chopped herbs and spice if desired.

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 + anchovytop 11% of all pairs
    Smell alikemoderate
    Cooked together535 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + anchovytop 13% of all pairs
    Smell alikemoderate
    Cooked together3,697 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

  5. Pepper + anchovytop 17% of all pairs
    Smell alikelow
    Cooked together3,232 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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, cooking through to a flaky texture.
Flour
Dry coating that helps the surface of the fish brown lightly and hold seasoning.
Butter
Adds richness and moisture to the paper wrapping, keeping the fish from drying.
Anchovy sauce or caper sauce
Adds salty, sharp flavour that contrasts with the rich fish.

The step that matters

Broil gently over a clear fire. Gentle, even heat lets the thick slices cook through without scorching the outside. Enclosing each slice in buttered paper shields it from direct flame, so overheating dries the fish or burns the paper.

“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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