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Salmon Broiled

Broiled salmon fillets seasoned with pepper and coarse sea salt, wrapped in buttered paper and cooked over a clear fire.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Salmon Broiled

Ingredients

Directions

Prepare

  1. Cut the salmon into 1-inch slices.

  2. Season the slices with pepper and coarse sea salt.

  3. Wrap each slice in buttered white paper, twisting or tying the ends.

Broil and serve

  1. Broil over a clear fire for 8 minutes.

  2. Serve with butter, anchovy sauce, or tomato 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. Salmon + anchovytop 11% of all pairs
    Smell alikemoderate
    Cooked together535 recipes

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: decanal (soap, orange peel).

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

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

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

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Salmon fillet
Forms the main body of the dish, cooking to a moist, flaky texture.
Fresh butter
Adds richness and moisture, keeping the fish from drying out under heat.

The step that matters

Wrapping each slice in buttered paper. The paper holds in moisture and shields the fish from direct fire, so the salmon steams gently instead of drying or scorching. Wrapping should be snug and the ends sealed so juices stay inside.

“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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