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Salmon, Baked

Baked salmon with butter, stuffing, and a sauce of port wine, ketchup, lemon juice, and optional anchovy sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Ketchup and sauce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,099 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Salmon, Baked

Ingredients

Directions

Prepare the fish

  1. If using a small fish, turn the tail to the mouth and skewer it.

  2. Stuff the belly with force-meat or dip the slices in force-meat after egging them.

Bake

  1. Place bits of butter around the salmon.

  2. Baste occasionally with butter while baking.

  3. When one side is brown, carefully turn it over.

  4. Once the second side is brown, remove it from the oven.

Serve

  1. Serve with melted butter mixed with port wine, ketchup, and lemon juice, or with anchovy sauce.

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. Ketchup + saucetop 1% of all pairs
    Smell alikestrong
    Cooked together1,099 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Ketchup + anchovytop 2% of all pairs
    Smell alikestrong
    Cooked together479 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: decanal (soap, orange peel).

  5. Meat + anchovytop 13% of all pairs
    Smell alikemoderate
    Cooked together335 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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 flaky, moist texture.
Butter
Adds fat and moisture, helping the fish stay juicy and brown on the surface.
Force-meat
Adds a savoury stuffing that flavours the fish as it bakes.
Port wine
Adds sweetness and depth to the butter sauce served with the fish.
Lemon juice
Adds acidity that brightens the rich butter sauce.

The step that matters

Turning the fish when one side is brown. Turning too early tears the delicate flesh and can leave the fish stuck to the pan. Wait until the first side has set and browned, then turn it carefully so it keeps its shape and stays 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.

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