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Fresh Salmon Broiled

Broiled fresh salmon seasoned with sweet oil or butter and coarse sea salt.

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. Clean the salmon thoroughly and dry it with a clean cloth.

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

  3. Preheat a gridiron over a clear fire at a distance until hot, then wipe it clean and rub it with sweet oil or lard.

Broil and serve

  1. Place the salmon on the gridiron and broil until done on one side, then gently 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
Is the main protein, cooking through from heat to set its flesh into flakes.
Sweet oil or butter
Coats the fish and gridiron, carrying heat evenly and keeping the surface from sticking and drying.

The step that matters

Turning the salmon. Salmon flesh is delicate and can break apart if it is turned too early or handled roughly. Wait until the first side has set and releases easily from the grid, then turn it gently so the fish keeps its shape and juices.

“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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