Everyday Salmon With Tangy Cucumbers and Fried Shallots

Everyday Salmon With Tangy Cucumbers and Fried Shallots



If serving the shallots, combine shallots and oil in a small pot or skillet. Heat over medium and cook until shallots begin to sizzle and fry in the oil, 3 to 4 minutes. Continue cooking, swirling the pot or skillet occasionally, until the shallots begin to sizzle less and brown more, another 3 to 4 minutes. Once they’re just starting to turn a nice golden brown, remove from heat. (They will continue to brown in the oil, so pull them before you think they’re ready.) Use a slotted spoon or mesh strainer to transfer shallots to a paper towel-lined plate. Immediately season with lots of salt and set aside to cool.

Heat oven to 325 degrees. Season salmon with salt and pepper and place in a large baking dish. Drizzle with olive oil and place in oven. Roast until the edges are opaque and the fish is just cooked through in the center, 10 to 12 minutes for medium rare, 15 to 18 minutes for more well done. Meanwhile, thinly slice half the lemon and pick out any seeds. (Save the other half of the lemon for serving alongside.)

If serving the cucumbers, combine cucumbers, vinegar and Aleppo pepper in a small bowl. Season with salt and pepper and let sit a few minutes, tossing occasionally to evenly season. Drizzle with olive oil before serving.

Remove salmon from oven and transfer to a large serving platter. (Alternatively, feel free to serve in the baking dish.) Scatter lemon slices over and nestle remaining lemon alongside for squeezing over. Sprinkle with flaky salt before serving with the cucumbers, shallots or both if you like, and perhaps quick pickles, buttered rice, jammy eggs or more fish.


Salty Fried Shallots:

  • 3 large shallots, peeled and thinly sliced

  • ⅓ cup canola, vegetable or grapeseed oil

  • Kosher salt


  • 1 ½ to 3 pounds skin-on salmon fillet

  • Kosher salt and ground black pepper

  • ⅓ cup olive oil, plus more as needed

  • 1 lemon

  • Flaky sea salt, for serving

Spicy, Tangy Cucumbers:

  • 4 small Persian cucumbers or 1 large hothouse cucumber, thinly sliced or coarsely chopped

  • 3 tablespoons rice wine vinegar or white wine vinegar

  • 2 teaspoons Aleppo pepper or 1/2 teaspoon red-pepper flakes

  • Kosher salt and ground black pepper

  • 2 tablespoons olive oil