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Broiled Salmon Steak with New Potatoes

Broiled salmon steak served with boiled new potatoes, parsley, lemon, and melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Broiled Salmon Steak with New Potatoes

Ingredients

Directions

Prepare the salmon

  1. Slice the salmon steak with a sharp knife.

  2. Sever the bone in the center carefully.

  3. Lay the steak in a tin pan.

  4. Dredge the steak with pepper and salt.

  5. Brush the steak with olive oil or melted butter.

  6. Let the steak sit until ready to cook.

Cook and serve

  1. Broil the steak in a wire broiler for about 10 minutes.

  2. Boil new potatoes.

  3. Cut the boiled potatoes into quarters lengthwise.

  4. Arrange the potato quarters around the steak on a platter.

  5. Sprinkle chopped parsley over the salmon.

  6. Melt fresh butter in a pan.

  7. Pour the melted butter over the steak.

  8. Squeeze lemon juice over the dish.

  9. Garnish with parsley among the potatoes.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Olive + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together9,649 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Salmon steak
Forms the main protein; broiling sets its flesh and browns the surface.
Olive oil or melted butter
Coats the surface so the steak browns evenly and does not dry out under the broiler.
New potatoes
Provide starchy body that soaks up the butter and lemon juice.
Fresh butter
Adds richness and a rounded flavor to the finished steak and potatoes.
1/2 lemon
Adds acidity that brightens the rich butter and fish.

The step that matters

Broil the steak in a wire broiler for about 10 minutes. Salmon is lean and cooks quickly, so it can dry out or overcook in the time it takes to brown the surface. Watching for the flesh to turn opaque and flake easily helps keep it moist.

Swap the potato

How well each one fits the dish's main ingredients (salmon, pepper, olive, parsley, lemon, butter):

  1. Chivefits about as well
  2. Shallotfits about as well
  3. Capsicumfits about as well
  4. Potatothe original

Fit is the average pairing score against salmon, pepper, olive, parsley, lemon, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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