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Salmon Cutlets

Salmon cutlets made from boiled salmon, eggs, seasonings, breadcrumbs, and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: White pepper and mace are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,695 recipes. Both carry myrcene, which smells balsamic, herbaceous. The science ↓

Salmon Cutlets

Ingredients

Directions

Prepare

  1. Pick the salmon from the bones.

  2. Pound the salmon with the seasoning and mix with the beaten eggs.

  3. Form the mixture into cutlets.

Cook

  1. Sprinkle with fine breadcrumbs.

  2. Fry in hot oil until light brown.

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. White pepper + macetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,695 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  2. Salmon + eggtop 16% of all pairs
    Smell alikemoderate
    Cooked together3,485 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Egg + white peppertop 21% of all pairs
    Smell alikelow
    Cooked together2,312 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  4. Salmon + macetop 26% of all pairs
    Smell alikelow
    Cooked together550 recipes
  5. Salmon + white peppertop 33% of all pairs
    Smell alikelow
    Cooked together242 recipes

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

What each ingredient does

Salmon
Forms the bulk of the cutlets and provides the main flavor and body.
Eggs
Bind the salmon mixture so the cutlets hold their shape.
Fine breadcrumbs
Form a crisp, browned coating when fried.

The step that matters

Fry in hot oil until light brown. Oil that is hot enough sears the breadcrumb coating quickly, creating a crisp crust before the cutlet absorbs excess oil and turns greasy. Cooking until light brown gives color and texture without drying the fish.

Swap the mace

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

  1. Dillfits better
  2. Nutmegfits better
  3. Parsleyfits better
  4. Macethe original

Fit is the average pairing score against salmon, egg, white pepper. 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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