Why it works: Salmon and vinegar are a kitchen classic. They rank in the top 27% of all ingredient pairs, and cooks put them together in 1,675 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓
To Pickle Salmon
Ingredients
Directions
Boil the salmon gently until cooked.
Strain the cooking liquid.
Add bay leaves, peppercorns, and coarse sea salt to the liquid and bring to a boil.
Allow the mixture to cool, then add vinegar.
Pour the mixture over the salmon to cover it completely.
Let the salmon sit for at least one month.
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.
-
Salmon + vinegartop 27% of all pairsSmell alikelowCooked together1,675 recipes
Shared aroma: acetic acid (sour, vinegar).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
You might also like
Salmon Salad155 recipes
Salmon Croquettes129 recipes
Canned Salmon14 recipes
Smoked Salmon14 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.