Why it works: Salmon and lobster work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 313 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓
Crimped Salmon
Ingredients
Directions
Prepare the salmon
Cut the salmon into slices 1.5 to 2 inches thick.
Place the slices in a mixture of strong salt and water, but do not soak them.
Wash the salmon slices well.
Lay them on a fish plate.
Cook and serve
Bring a pot of salted water to a fast boil.
Add the salmon to the boiling water.
Boil for 10 to 15 minutes until cooked through.
Serve immediately on a napkin with lobster sauce or melted butter.
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 + lobstertop 14% of all pairsSmell alikemoderateCooked together313 recipes
Shared aroma: 2,6-nonadienal (cucumber, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Salmon
- Forms the main protein; boiling firms its flesh as it cooks through.
- Coarse sea salt
- Seasons the fish and seasons the water it is boiled in.
The step that matters
Boil for 10 to 15 minutes until cooked through. Salmon turns dry and chalky when overcooked, while undercooked flesh stays translucent and soft. Boiling at a fast, steady simmer cooks the slices evenly, so checking that the flesh flakes at the thickest point helps avoid both problems.
“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.
You might also like
Lobster Sauce174 recipes
Salmon Salad155 recipes
Salmon Croquettes129 recipes
Lobster Croquettes99 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.