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Broiled Salmon

Broiled salmon slices served 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

  1. Broil the salmon slices over a gentle fire of coals for 10 to 12 minutes.

  2. Once both sides are cooked, place the slices on a hot dish.

  3. Butter each slice generously with sweet butter.

  4. Sprinkle a little salt and pepper on each slice to taste.

  5. 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; its flesh cooks through and firms over the coals.
Sweet butter
Adds richness and moisture, coating the cooked fish so it tastes less dry.

The step that matters

Broil over a gentle fire for 10 to 12 minutes. A gentle heat cooks the thick slices through without drying or charring the outside. Cooking both sides evenly keeps the flesh moist and tender, so checking doneness matters.

“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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