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Salmon Cutlets

Salmon cutlets are seasoned slices of salmon cooked by broiling and served with anchovy or caper sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 Cutlets

Ingredients

Directions

Prepare

  1. Cut the salmon into 1-inch thick slices and season with pepper and coarse sea salt.

  2. Butter some sheets of white paper, enclose each slice of fish separately, and twist the ends to secure.

Cook and serve

  1. Broil gently over a clear fire for 10 to 15 minutes.

  2. Serve with anchovy or caper 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. Butter + peppertop 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
Forms the main body of the dish, cooking into moist, flaky flesh when heated gently.
Butter
Adds richness and moisture, helping the fish stay tender inside its paper wrapping.
Anchovy or caper sauce
Adds salty, sharp acidity that contrasts with the richness of the rich fish.

The step that matters

Broil gently over a clear fire. Gentle, steady heat cooks the salmon through while keeping it moist. Strong or uneven heat can dry the fish or scorch the paper before the centre is done.

“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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