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Broiled Salmon

Broiled salmon slices seasoned with salt, pepper, and butter, cooked until done.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Broiled Salmon

Ingredients

Directions

Prepare

  1. Cut salmon into 1-inch thick slices.

Cook and serve

  1. Broil the slices over a gentle fire for 10 to 12 minutes, turning until both sides are cooked.

  2. Transfer to a hot dish.

  3. Butter each slice generously with sweet butter.

  4. Sprinkle a little coarse sea salt and black pepper on each slice to taste.

  5. Serve immediately.

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
Forms the main body of the dish, cooking to a flaky texture as its proteins set.
Sweet butter
Adds moisture and rich flavour as it melts over the hot salmon.

The step that matters

Broil over a gentle fire, turning until both sides are cooked. A gentle fire cooks the salmon through without drying or burning the outside. Turning exposes both sides evenly, so the centre sets before the surface dries out.

“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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