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Salad

Broiled Salmon

Broiled salmon cutlets seasoned with pepper, sea salt, and salad oil, served with caper or fennel sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and fennel match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,216 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Broiled Salmon

Ingredients

Directions

Prepare

  1. Cut salmon into 1-inch thick cutlets.

  2. Dry the cutlets between clean cloths without pressing them.

  3. Rub salad oil lightly over each side of the cutlet.

  4. Sprinkle with pepper and coarse sea salt.

Broil and serve

  1. Broil over a clear, brisk fire.

  2. Serve with caper or fennel 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. Pepper + fenneltop 7% of all pairs
    Smell alikestrong
    Cooked together1,216 recipes

    Shared aroma: myristicin (spice, warm).

  2. Salmon + fenneltop 16% of all pairs
    Smell alikelow
    Cooked together253 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  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 cutlets
Forms the main body of the dish, cooking through as it broils.
Salad oil
Lightly coats the surface, helping it brown and keeping it from sticking.

The step that matters

Broil over a clear, brisk fire. Salmon dries out quickly under intense heat, so it needs a hot, fast broil. Drying the cutlets first helps the surface brown rather than steam, and the oil supports even browning.

Swap the fennel

How well each one fits the dish's main ingredients (salmon, pepper):

  1. Dillfits better
  2. Parsleyfits about as well
  3. Fennelthe original
  4. Corianderfits about as well

Fit is the average pairing score against salmon, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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