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Crimped Salmon

Crimped salmon slices boiled in salted water, served hot with lobster sauce or melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lobster and sauce are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,095 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Crimped Salmon

Ingredients

Directions

Prepare

  1. Cut the salmon into 1.5 to 2-inch thick slices.

  2. Place the slices in a bowl of strong saltwater briefly, then wash them well.

  3. Lay the slices on a fish plate.

Cook and serve

  1. Bring a pot of salted water to a fast boil and skim the surface.

  2. Add the salmon slices and boil for 10 to 15 minutes.

  3. Serve hot on a napkin with lobster sauce or melted butter.

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. Lobster + saucetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Salmon + fishtop 11% of all pairs
    Smell alikelow
    Cooked together1,078 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + fishtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,488 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Salmon + lobstertop 14% of all pairs
    Smell alikemoderate
    Cooked together313 recipes

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

  5. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Sauce and butter 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
Provides the main protein, whose firm flesh holds its shape when boiled in slices.
Plain melted butter
Adds richness and fat that carries flavour and softens the bite of the fish.
Lobster sauce
Adds savoury, seafood-rich flavour alongside the hot fish at serving.

The step that matters

Boil the salmon for 10 to 15 minutes. Thick slices need enough time in boiling water to cook through. Boiling too long pushes the proteins too far, tightening and drying the flesh, so the timing matters as much as the heat.

“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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