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Salmon Baked

A baked salmon dish seasoned with salt, pepper, nutmeg, shallots, parsley, and optionally claret, served with sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Shallot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Salmon Baked

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Cut the salmon into 2 or 3 even‑sized slices and place them on a well‑buttered baking dish.

  3. Season the fish with salt, pepper, and a little grated nutmeg.

Bake and serve

  1. Sprinkle the chopped shallots and parsley over the fish, then place the remaining butter on top.

  2. Moisten with claret or dry cider, if using.

  3. Bake for about 15 minutes, basting the fish frequently.

  4. Once done, serve the salmon with Génoise or tomato sauce poured over the slices.

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. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

  4. Shallot + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together1,019 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

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 and carries the flavour of the seasonings and sauce.
Butter
Adds richness and moisture, helping the fish stay tender while it bakes.
Shallots
Add a mild, aromatic sweetness that perfumes the fish as it cooks.
Claret
Adds acidity and moisture to the baking dish, building a light sauce with the juices.

The step that matters

Basting the fish frequently. Salmon is lean and dries out quickly in dry oven heat. Spooning the buttery juices over the fish during baking keeps the surface moist and the flesh tender.

Swap the tomato

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

  1. Chivefits better
  2. Leekfits better
  3. Spinachfits better
  4. Tomatothe original

Fit is the average pairing score against salmon, shallot, parsley, pepper, nutmeg, butter. 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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