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Grilled Salmon and Tartare Sauce

A grilled salmon fillet served with tartare sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Olive and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 30,263 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Grilled Salmon and Tartare Sauce

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Grill the salmon

  1. Preheat the grill to medium‑high heat.

  2. Brush the salmon fillets with olive oil and season with salt and black pepper.

  3. Place the salmon on the grill and cook for about 5‑7 minutes on each side, or until cooked through.

Serve

  1. Serve with tartare sauce on the side.

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 + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

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

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

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

  3. Salmon + saucetop 20% of all pairs
    Smell alikelow
    Cooked together1,765 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Olive + saucetop 20% of all pairs
    Smell alikelow
    Cooked together5,568 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. 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 fillets
Forms the main protein, cooking to a flaky texture as its proteins set with heat.
Olive oil
Coats the fish to add moisture and help it brown lightly on the grill.
Tartare sauce
Adds creamy richness and acidity that balance the savoury, grilled fish.

The step that matters

Cooking the salmon on each side. Salmon is easy to overcook, which dries it out and makes it firm and chalky. Cooking over medium‑high heat until just cooked through keeps the flesh 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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