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Salmon Broiled in Slices

Salmon slices seasoned with cayenne pepper and optionally buttered, then broiled over a clear 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 ↓

Salmon Broiled in Slices

Ingredients

Directions

Prepare

  1. Cut the salmon into slices 1 to 1.5 inches thick from the middle.

  2. Season the slices with cayenne pepper.

Broil

  1. Fold the slices in buttered paper before broiling for richer flavor.

  2. Broil the salmon slowly over a clear fire.

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).

  2. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Salmon + peppertop 27% of all pairs
    Smell alikelow
    Cooked together5,446 recipes

    Shared aroma: guaiacol (smoky, sweet).

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 to a flaky texture when broiled slowly.
Butter
Adds richness and moisture when the salmon is wrapped in buttered paper before broiling.

The step that matters

Broil the salmon slowly over a clear fire. Slow, steady heat cooks the thick slices through to the center while keeping the outside from drying out or scorching before the inside 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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