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Saumon. — Salmon

Broiled salmon slices seasoned with oil, salt, and pepper, served with turbot sauces and garnished with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Saumon. — Salmon

Ingredients

Directions

Prepare

  1. Season the salmon slices with sweet oil or butter, salt, and pepper.

  2. If serving as a main dish, leave the scales on; if a side dish, remove the scales.

Cook and serve

  1. Broil the salmon, basting with the oil until cooked through.

  2. Serve with sauces or ragouts intended for turbot.

  3. Garnish with green parsley.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

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

  5. Salmon + saucetop 20% of all pairs
    Smell alikelow
    Cooked together1,765 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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 cooks to a flaky texture under the broiler.
Sweet oil or good butter
Adds moisture and richness, and helps the surface brown while basting.

The step that matters

Broil the salmon, basting with the oil until cooked through. Salmon dries out quickly under direct heat. Regular basting with oil or butter keeps the flesh moist and helps the surface brown evenly while the centre cooks through.

Swap the parsley

How well each one fits the dish's main ingredients (salmon, butter, pepper, sauce):

  1. Capersfits better
  2. Parsleythe original
  3. Tarragonfits about as well
  4. Dillfits less well

Fit is the average pairing score against salmon, butter, pepper, sauce. Candidates are from the same food group and used in at least 100 recipes.

“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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