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Salmon Cutlets

Salmon cutlets seasoned with salt and pepper, pan‑fried, served with anchovy or caper sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Salmon and anchovy work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 535 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Salmon Cutlets

Ingredients

Directions

Prepare

  1. Season the salmon slices with coarse sea salt and black pepper.

  2. Butter a sheet of white paper and lay each slice on a separate piece, twisting the ends.

Cook and serve

  1. Boil gently over a clear fire until cooked through.

  2. Serve with anchovy sauce or caper sauce.

  3. For higher seasoning, add chopped herbs and a little spice.

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 + anchovytop 11% of all pairs
    Smell alikemoderate
    Cooked together535 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Butter + anchovytop 13% of all pairs
    Smell alikemoderate
    Cooked together3,697 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

  4. Pepper + anchovytop 17% of all pairs
    Smell alikelow
    Cooked together3,232 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Salmon slices
Forms the main body of the dish and becomes flaky and tender when cooked through.
Butter
Adds richness and moisture, and keeps the salmon from sticking to the paper.
Coarse sea salt
Seasons the fish and helps draw out some moisture for better flavour.

The step that matters

Boil gently until cooked through. Boiling too hard can toughen and dry the delicate salmon flesh, so a gentle heat cooks it evenly while keeping it 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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