Name: Salmon Baked Oyer Mashed Potatoes
Ingredients: 1 middle section of salmon; 4 medium potatoes; coarse sea salt (formerly 'bay salt')

Why it works: Salmon and potato work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 952 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Salmon Baked Oyer Mashed Potatoes

Ingredients

1 middle section of salmon
4 medium potatoes
coarse sea salt (formerly 'bay salt')

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

Preheat the oven to 350°F (175°C).
Peel and halve the potatoes.
Place the halved potatoes in a baking dish.
Lay the salmon on top of the potatoes.

Bake and serve

Bake until the salmon is cooked through and the potatoes are tender.
Serve hot.

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.

Salmon + potatotop 19% of all pairs

Smell alikelow

Cooked together952 recipes

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

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, which firms and turns opaque as it cooks through.
Potatoes: Soften during baking to form the starchy base that the salmon rests on.

“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.