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Fresh Salmon Broiled

Whole salmon is sliced, seasoned with sweet oil or melted butter and coarse sea salt, then broiled over a fire.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Salmon and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 4,481 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Fresh Salmon Broiled

Ingredients

Directions

Prepare

  1. Cut the salmon into slices about 1.5 inches thick and dry thoroughly with a clean cloth.

  2. Rub the slices with sweet oil or melted butter and sprinkle with coarse sea salt.

Broil

  1. Preheat a gridiron over a clear fire, ensuring it is clean and hot.

  2. Rub the gridiron with sweet oil or lard before placing the salmon on it.

  3. Broil one side until done, then carefully turn and broil the other side.

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 + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,481 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 body of the dish and cooks through to a flaky texture under heat.
Sweet oil or melted butter
Adds fat that keeps the surface moist and helps it brown lightly under the broiler.
Coarse sea salt
Seasons the surface and helps draw out moisture for a more defined crust.

The step that matters

Preheating and oiling the gridiron. A clean, very hot grid sears the surface quickly so the fish does not stick or tear when turned. Oiling the grid before the salmon goes on creates a barrier that helps release it cleanly.

“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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