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Broiled Slices of Salmon with Caper Sauce

Salmon slices marinated and broiled, served with caper sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Vinegar and pepper are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 27,814 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Broiled Slices of Salmon with Caper Sauce

Ingredients

Directions

Prepare

  1. Marinate the salmon slices in oil, vinegar, pepper, and coarse sea salt for 30 minutes.

Cook and serve

  1. Broil the marinated salmon slices over a very slow fire, turning them to cook both sides.

  2. Place the cooked salmon on white paper at the bottom of a dish.

  3. Serve with caper sauce.

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. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Vinegar + saucetop 26% of all pairs
    Smell alikelow
    Cooked together3,844 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Salmon + vinegartop 27% of all pairs
    Smell alikelow
    Cooked together1,675 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. 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, cooked by broiling until done on both sides.
Oil
Adds moisture and richness to the salmon during marinating.
Vinegar
Adds acidity that brightens the flavour of the salmon during marinating.
Caper sauce
Provides a tangy, briny accompaniment that complements the rich fish.

The step that matters

Broiling over a very slow fire. Salmon is lean and delicate, so high heat can dry the outside before the centre cooks. A slow, gentle fire with turning helps cook both sides evenly while keeping the flesh moist.

“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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