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To Fry Salmon and Other Fish in Oil

This dish is salmon fried in olive oil until lightly browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Salmon and olive are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 2,942 recipes. Both carry trans,trans-2,4-nonadienal, which smells fatty, green. The science ↓

To Fry Salmon and Other Fish in Oil

Ingredients

Directions

Fry the salmon

  1. Heat the olive oil in a small deep frying pan over a clear fire until it stops bubbling.

  2. Gently lay the salmon in the oil and fry until cooked through, ensuring the surface is lightly browned.

  3. Lift the pan from the fire to prevent further browning once the proper color is achieved.

Serve

  1. Allow the fish to cool completely before serving, garnished with light foliage.

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 + olivetop 15% of all pairs
    Smell alikelow
    Cooked together2,942 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, 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, cooking through to firm, flaky flesh in the hot oil.
Olive oil
Conducts heat to fry the fish and gives the surface a lightly browned color.

The step that matters

Lifting the pan off the fire at the right color. Browning continues from residual heat in the pan, so removing it as soon as the surface is lightly browned prevents the fish from over-browning and drying out.

“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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