Skip to main content
Main

Salmon Steaks

Salmon steaks are seasoned, dredged in flour, and grilled, then finished with butter and seasoning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Salmon Steaks

Ingredients

Directions

Prepare

  1. Dry the salmon steaks with a cloth.

  2. Dredge the steaks with flour.

Grill

  1. Place them on a well-buttered grill over hot coals.

  2. Turn the steaks carefully with a broad knife and a flat wire egg-beater.

  3. Cook until light brown.

Finish and serve

  1. Transfer to a hot dish, butter each steak, and season with salt and pepper.

  2. Cover closely and serve.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Salmon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,481 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. Salmon + peppertop 27% of all pairs
    Smell alikelow
    Cooked together5,446 recipes

    Shared aroma: guaiacol (smoky, sweet).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Salmon steaks
Provide the main protein that cooks through over the heat and becomes flaky.
Flour
Dries the surface of the steaks and helps form a light, browned crust.
Butter
Keeps the steaks from sticking to the grill and adds richness and browning.

The step that matters

Turning the steaks. Salmon is delicate and can break apart or stick when flipped. Turning gently with a broad knife and a flat tool, after the surface has set and browned, keeps the steaks 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.

You might also like

Salmon SaladSalmon Salad155 recipesSalmon CroquettesSalmon Croquettes129 recipesCanned SalmonCanned Salmon14 recipesSmoked SalmonSmoked Salmon14 recipes