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Salmon Baked with Pike Sauce

Baked salmon served with pike sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Salmon and sauce are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 1,765 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Salmon Baked with Pike Sauce

Ingredients

Directions

Prepare

  1. Truss the salmon with pack-thread as directed for boiling.

  2. Prepare the pike sauce separately.

Bake and serve

  1. Bake the trussed salmon until cooked through.

  2. Serve the salmon with pike sauce on top.

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 + saucetop 20% of all pairs
    Smell alikelow
    Cooked together1,765 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Salmon
Forms the main protein; baking cooks it through, firming the flesh and setting its texture.
Pike sauce
Adds a rich, flavourful topping that complements the mild, baked salmon.

“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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