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Salmon Chops

Salmon chops are breaded and fried salmon patties with a cream sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Salmon Chops

Ingredients

Directions

Prepare the mixture

  1. In a bowl, combine the shredded salmon, lemon juice, salt, red pepper, parsley, and dried bread crumbs.

  2. In a saucepan, make a thick cream sauce by heating the cream, butter, and flour until smooth.

  3. Add the cream sauce to the salmon mixture and let it cool.

  4. Mould the mixture into chop shapes.

Coat and fry

  1. Coat each chop in bread crumbs, then dip in beaten egg, and coat again in bread crumbs.

  2. Fry the chops in hot lard until golden brown.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Parsley + walnuttop 7% of all pairs
    Smell alikestrong
    Cooked together865 recipes

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

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

What each ingredient does

Salmon
Forms the bulk of the chops and supplies the main flavour and protein structure.
Cream
Combined with butter and flour, it makes a thick sauce that moistens the mixture and helps it hold together.
Flour
Thickens the cream sauce so the salmon mixture binds and can be shaped.
Egg
Acts as a binder for the bread crumb coating, helping it stick to the chops.
Bread crumbs
Form a crisp golden outer crust when fried and help bind the salmon mixture.

The step that matters

Let the mixture cool before shaping. Cooling the cream sauce and salmon mixture firms it so the chops keep their shape. Shaping a warm, loose mixture can make it slump or crack, and the chops may fall apart in the hot lard.

Swap the walnut

How well each one fits the dish's main ingredients (salmon, lemon, pepper, parsley, bread, cream, butter):

  1. Chickpeafits about as well
  2. Peasfits about as well
  3. Pistachiofits about as well
  4. Walnutthe original

Fit is the average pairing score against salmon, lemon, pepper, parsley, bread, cream, 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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