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Grilled Salmon. - Darde De Saumon Grillee.

A salmon fillet marinated with oil, salt, bay leaf, parsley, scallions, then grilled and served with butter sauce and capers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and capers match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,550 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Grilled Salmon. - Darde De Saumon Grillee.

Ingredients

Directions

Marinate

  1. Place the salmon in a dish and pour over the oil, salt, bay leaf, parsley, and scallions, then let it soak for some time.

Grill and serve

  1. Preheat the grill.

  2. Place the salmon on the grill.

  3. Turn it occasionally, basting with the mixture.

  4. Check the thickest part of the salmon; if it is still red, continue cooking.

  5. Once cooked, remove the skin and pour over the butter sauce.

  6. Sprinkle with capers before serving.

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. Parsley + caperstop 1% of all pairs
    Smell alikestrong
    Cooked together1,550 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Sauce + caperstop 11% of all pairs
    Smell alikemoderate
    Cooked together678 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Salmon + caperstop 12% of all pairs
    Smell alikelow
    Cooked together458 recipes

    Shared aroma: eugenol (clove, spicy).

  4. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Parsley + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

Butter and sauce 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 protein, cooking to a flaky texture when heated through.
Good oil
Carries the herbs and seasoning and keeps the fish moist on the grill.
Fine salt
Seasons the fish and helps it hold moisture during the soak.
Parsley
Adds fresh, herbal aroma to the marinade.

The step that matters

Checking doneness at the thickest part. Salmon dries out quickly once overcooked, so checking the thickest section for remaining red flesh helps keep it moist while ensuring it is cooked through.

Swap the parsley

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

  1. Tarragonfits about as well
  2. Parsleythe original
  3. Dillfits less well
  4. Garlicfits less well

Fit is the average pairing score against salmon, butter, sauce, capers. 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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