Skip to main content
Main

Crimped Salmon

A salmon dish prepared by salting, boiling, and serving with lobster sauce or melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Lobster and sauce are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,095 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Crimped Salmon

Ingredients

Directions

Prepare

  1. Cut the salmon into slices 1.5 to 2 inches thick.

  2. Place the slices in a mixture of strong salt and water briefly.

  3. Wash the slices well.

  4. Lay the slices on a fish plate.

Poach

  1. Bring salted water to a fast boil and skim it well.

  2. Add the salmon slices to the boiling water and cook for 10 to 15 minutes.

Serve

  1. Serve the salmon hot on a napkin with lobster sauce or melted butter.

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. Lobster + saucetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Salmon + fishtop 11% of all pairs
    Smell alikelow
    Cooked together1,078 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + fishtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,488 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Salmon + lobstertop 14% of all pairs
    Smell alikemoderate
    Cooked together313 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  5. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Sauce and butter barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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 tender, flaky texture in hot water.
Lobster sauce
Adds rich, savoury flavour to the mild poached fish at serving.
Plain melted butter
Adds richness and fat that coats the fish and carries its flavour.

The step that matters

Skimming the boiling water. Skimming removes foam and coagulated proteins that rise to the surface, keeping the cooking liquid clear and the fish clean-tasting.

“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 SauceLobster Sauce174 recipesSalmon SaladSalmon Salad155 recipesSalmon CroquettesSalmon Croquettes129 recipesFried FishFried Fish120 recipes