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Salmon, to Broil

A simple broiled salmon dish wrapped in paper and seasoned with sweet oil, pepper, and coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Salmon and pepper are a kitchen classic. They rank in the top 27% of all ingredient pairs, and cooks put them together in 5,446 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Salmon, to Broil

Ingredients

Directions

Prepare

  1. Cut the salmon into slices and wipe them dry.

  2. Dip the slices in sweet oil and season with pepper and coarse sea salt.

  3. Fold the slices in pieces of paper.

Cook and serve

  1. Broil the wrapped salmon over a clear fire.

  2. 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 + 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

Fresh salmon
Main protein; it cooks to a flaky texture and stays moist when wrapped.
Sweet oil
Fat that carries seasoning, helps keep the salmon moist, and reduces sticking.

The step that matters

Broil the wrapped salmon over a clear fire. Paper can scorch or catch fire under direct high heat. Wrapping the fish traps steam and moisture, so the salmon cooks gently inside while the paper must stay intact.

“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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