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Broiled Salmon

Broiled salmon slices seasoned with butter, salt, and pepper.

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 and cook

  1. Preheat your grill or broiler.

  2. Broil the salmon slices over a gentle fire for 10 to 12 minutes, turning once.

Finish and serve

  1. Transfer the cooked salmon to a hot dish.

  2. Spread sweet butter generously on each slice.

  3. Sprinkle with coarse sea salt and black pepper to taste.

  4. 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 and cooks through to a flaky texture under gentle heat.
Sweet butter
Adds fat and richness, moistening the surface of the cooked fish as it melts.

The step that matters

Broil over a gentle fire, turning once. Salmon dries out quickly under strong direct heat. Moderate heat and a single turn let the interior cook through while the surface stays moist and tender.

“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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