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Salmon Cutlets En Papillotes

Thin salmon cutlets coated in butter, seasoned, wrapped in oiled paper, and broiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Salmon and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 4,481 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Salmon Cutlets En Papillotes

Ingredients

Directions

Prepare

  1. Dip the salmon cutlets into melted butter.

  2. Sprinkle with pepper and coarse sea salt.

  3. Place a sheet of oiled paper on each side of the cutlets and twist the edges together.

Cook and serve

  1. Put the cutlets on a heated grill and broil over a clear fire, ensuring they do not burn.

  2. Broil for about fifteen minutes.

  3. Serve in the paper or remove as preferred.

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 + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,481 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  2. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  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 and cooks to a flaky, tender texture.
Melted butter
Adds fat and moisture that keeps the salmon from drying out under heat.

The step that matters

Broil over a clear fire without burning. Salmon is lean and thin, so high direct heat can dry or scorch the flesh quickly. A steady, clear fire and the protective oiled paper help it cook through gently while staying 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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