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Baked Salmon with Egg Sauce

Baked salmon topped with hard‑boiled egg slices and cream sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Cream and sauce are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Baked Salmon with Egg Sauce

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Secure the cut from the thickest part of the salmon.

  2. Rub the salmon well with salt, pepper, and flour.

  3. Place the salmon in a baking pan with a strip of bacon inside.

Bake and serve

  1. Spread the salmon thinly with drippings and set in a hot oven at 400°F (200°C).

  2. After 30 minutes, add 1 pint of hot water and baste frequently, replenishing the water as needed.

  3. Cook for 15 minutes per pound.

  4. Once done, skin the salmon and place it on a warm platter.

  5. Garnish with slices of hard boiled egg and pour over cream sauce.

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. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Salmon + creamtop 14% of all pairs
    Smell alikelow
    Cooked together1,401 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Salmon + eggtop 16% of all pairs
    Smell alikemoderate
    Cooked together3,485 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Flour + saucetop 18% of all pairs
    Smell alikemoderate
    Cooked together8,078 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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 body of the dish, cooked gently by baking in the oven.
Flour
Coats the surface, helping the fish brown and form a light crust.
Drippings
Adds fat and flavour, helping the surface brown during roasting.
Bacon strip
Releases fat and smoky flavour into the fish as it bakes.
Hard boiled eggs
Adds richness and texture as a garnish alongside the sauce.
Cream sauce
Adds moisture and richness, complementing the baked salmon.

The step that matters

Adding the hot water and basting. Adding water after 30 minutes and basting keeps the pan moist, so the thick salmon cooks through without drying on the surface.

“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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