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Baked Salmon Trout

A simple baked salmon trout marinated with olive oil, lemon juice, salt, and paprika.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Olive and lemon are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 11,922 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Baked Salmon Trout

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. Clean and split the fish.

  2. In a platter, mix the lemon juice and olive oil.

Marinate

  1. Lay the fish in the mixture, flesh side down, for 30 minutes.

  2. Turn the fish and marinate for another 30 minutes.

Bake

  1. Place the fish in a baking dish, flesh side up, and season with salt and paprika.

  2. Bake at 400°F (200°C) for about 20 minutes, until lightly browned.

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. Olive + lemontop 7% of all pairs
    Smell alikemoderate
    Cooked together11,922 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Salmon + olivetop 15% of all pairs
    Smell alikelow
    Cooked together2,942 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

  3. Salmon + lemontop 19% of all pairs
    Smell alikelow
    Cooked together2,918 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Salmon trout
Provides the main protein, which firms and turns opaque as it cooks.
Olive oil
Adds fat that carries flavour and helps keep the fish moist in the oven.
Lemon juice
Acidity that flavours the fish and begins to firm its surface during marinating.

The step that matters

Baking until lightly browned. Fish cooks quickly and dries out past doneness, so pulling it when it is just opaque and lightly browned keeps the flesh moist.

Swap the lemon

How well each one fits the dish's main ingredients (salmon, olive):

  1. Avocadofits better
  2. Lemonthe original
  3. Coconutfits less well
  4. Pumpkinfits less well

Fit is the average pairing score against salmon, olive. 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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