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Salmon Cutlets

Salmon cutlets are pan‑fried patties made from salmon, milk, flour, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 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 ↓

Salmon Cutlets

Ingredients

Directions

Make the binding

  1. Combine milk, butter, and flour in a saucepan to make a thick binding mixture.

  2. Once thickened, remove from heat and stir in salmon, parsley, lemon rind, onion juice, nutmeg, salt, and pepper.

Shape and coat

  1. Allow the mixture to cool, then form it into cutlet shapes.

  2. Dip each cutlet in beaten egg, then coat with cracker crumbs.

Fry and serve

  1. Fry the cutlets until golden brown, then drain on paper towels.

  2. Serve hot with Cream Sauce or Sauce Hollandaise.

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. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

  3. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

  4. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Salmon
Provides the main protein and flavour base of the cutlets.
Flour
Thickens the milk and butter into a binding mixture that holds the cutlets together.
Milk
Forms the liquid base of the binding sauce, giving a smooth, thick texture.
Egg
Binds the coating so the cracker crumbs adhere to the cutlets.
Cracker crumbs
Form a crisp golden crust when fried.
Butter
Adds fat and richness to the binding mixture and browning in the pan.

The step that matters

Cool the binding before shaping. The thickened mixture must cool and firm up before shaping; if it is still warm and loose, the cutlets will not hold their shape and may fall apart during dipping and frying.

Swap the onion

How well each one fits the dish's main ingredients (salmon, milk, flour, butter, parsley, lemon, nutmeg):

  1. Shallotfits better
  2. Chivefits better
  3. Arrowrootfits better
  4. Onionthe original

Fit is the average pairing score against salmon, milk, flour, butter, parsley, lemon, nutmeg. 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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