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Baked salmon
Meat, fish & cheese· seafood
What it is
Baked salmon is salmon cooked by dry, indirect heat in an oven, usually at a moderate temperature.
What it tastes like
On the nose: saline, sulfurous, orange-rose. Among its measured molecules: trimethylamine, dimethyl disulfide, methanethiol, 2,4-heptadienal, propanal.
What goes with it
- Almondboth carry isobutanol, mustycite
- Watermelonboth carry propanalcite
- Black truffleboth carry propanalcite
Salt and acid
Salt
Salt not measured yet.
Acid
Acid not measured yet.
Unusual pairings
Pairs the library can cite that almost nobody makes.
- Baked salmon + Grilled salmon
both carry trimethylamine, saline (6 of 338 carry it)
- Baked salmon + Beef
both carry trimethylamine, saline (6 of 338 carry it)
- Baked salmon + Shrimp
both carry trimethylamine, saline (6 of 338 carry it)
Every one of its 12 compounds carries a paper the library can cite.
caprylaldehydearomaaldehydereads as strong, fruity odor (PubChem)Measured in 37 of 338 ingredients.cite
6.50 ppb baked, up from 2.42 ppb raw — Kaur et al. 2026, Foods (Table A3, row 'octanal', 'Baked' column)propanalaromaaldehydereads as characteristic odor similar to acetaldehyde (PubChem)Measured in 11 of 338 ingredients.cite
241 ppb baked, up from 14.1 ppb raw -- among the largest proportional increases — Kaur et al. 2026, Foods (Table A3, row 'propanal', 'Baked' column)methanethiolaromasulfur compoundMeasured in 10 of 338 ingredients.cite
13,564 ppb baked, up from 10,719 ppb raw -- the single largest identified peak in the table, present at five-figure ppb levels even raw — Kaur et al. 2026, Foods (Table A3, row 'methyl mercaptan', 'Baked' column)trimethylaminearomanitrogen compoundreads as saline taste (PubChem)Measured in 6 of 338 ingredients.cite
108 ppb baked, up from 24.2 ppb raw -- consistent with tranche 1's shrimp finding that trimethylamine is TMAO-breakdown driven and rises with processing — Kaur et al. 2026, Foods (Table A3, row 'trimethylamine', 'Baked' column)hexanalaromaaldehydereads as sharp, aldehyde odor (PubChem)Measured in 85 of 338 ingredients.cite
77.2 ppb baked, up from 5.30 ppb raw — Kaur et al. 2026, Foods (Table A3, row 'hexanal', 'Baked' column)isobutanolaromaalcoholreads as sweet, musty odor (PubChem)Measured in 24 of 338 ingredients.cite
12,764 ppb baked, up from 9,983 ppb raw -- already present at four-figure ppb levels raw — Kaur et al. 2026, Foods (Table A3, row 'isobutyl alcohol', 'Baked' column)1-penten-3-olaromaalcoholMeasured in 11 of 338 ingredients.cite
77.4 ppb baked, up from 11.1 ppb raw — Kaur et al. 2026, Foods (Table A3, row '1-penten-3-ol', 'Baked' column)dimethyl disulfidearomasulfur compoundreads as sulfurous (PubChem)Measured in 9 of 338 ingredients.cite
8790 ppb baked, up from 6335 ppb raw -- among the largest absolute peaks in the table; boiled (7352 ppb) is statistically indistinguishable from baked — Kaur et al. 2026, Foods (Table A3, row 'dimethyl disulfide', 'Baked' column)1-octen-3-olaromaalcoholMeasured in 35 of 338 ingredients.cite
925 ppb baked, up from 586 ppb raw — Kaur et al. 2026, Foods (Table A3, row '1-octen-3-ol', 'Baked' column)isoamyl alcoholaromaalcoholMeasured in 43 of 338 ingredients.cite
196 ppb baked, up from 20.7 ppb raw — Kaur et al. 2026, Foods (Table A3, row '3-methyl-1-butanol', 'Baked' column)nonanalaromaaldehydereads as orange-rose odor (PubChem)Measured in 59 of 338 ingredients.cite
26.1 ppb baked, up from 15.3 ppb raw — Kaur et al. 2026, Foods (Table A3, row 'nonanal', 'Baked' column)2,4-heptadienalaromaaldehydeMeasured in 10 of 338 ingredients.cite
359 ppb baked, up from 20.9 ppb raw and 198-204 ppb boiled/fried -- the largest proportional raw-to-cooked increase of any compound in the table — Kaur et al. 2026, Foods (Table A3, row '2,4-heptadienal', 'Baked' column)
Sources
- Kaur et al. 2026, Foods