Everyday Salmon With Tangy Cucumbers and Fried Shallots Recipe (2024)

I make jammy eggs like this: I put five eggs in a small pot in which they just fit, just cover them with water from the sink, put the lid on, put them on high heat, and stay in the kitchen. When they come to a rolling boil, I turn the heat off and let the eggs sit in the water for exactly nine minutes. I pour out the hot water and run cold water in until the eggs are lukewarm. Perfect eggs.

I believe Allison felt the directions under " tips" were adequate. I think the confusion comes from "cookbook-see" ( the tendency to give everything a mouthwatering title upgrade), and that Jammy eggs is just a nice way of saying soft boiled eggs.

You can buy excellent Asian fried onions (which are actually shallots). They have ones that have flour and others that are just shallots and oil. I guess you could make your own but if the goal is something quick and easy, why would you?

I made this for myself using an eight ounce skin on filet and half of an english cucumber because my grocery store did not have the Persian. I made the jammy egg (1) by bringing the water to a boil first in a small sauce pan, adding the egg for seven minutes and moving it to a cold water bath after the that. The yolk was perfection & so was the rest of this dish. Sprinkling the the golden brown shallots on the cucumbers and salmon is a must do. Quick easy and oh so tasty! Well done Alison

I guess I wonder why one would want to serve eggs with salmon anyway...

Recipes should specify if ingredients are at room temperature or straight-from-the fridge. Often people comment that the meat, fish, chicken took longer to cook than specified. Refrigerator cold or an hour at room temperature could make the difference in cooking time, especially with bone-in chicken, whole fish, roasts, etc.

I recommend scattering the lemon slices over the salmon BEFORE cooking. It adds a lovely lemon essence to the fish, and adds a little more depth to the lemons as well. I often prepare salmon this way, and with a sesame seed + red pepper flake mix in addition to s&p. Great for a quick weeknight dinner!

I love the idea of this recipe but there’s just no way this salmon cooks through at even 18 minutes (and I have an oven thermometer so I know the temp is right). I am still cooking it after 20 minutes...though the middle is raw, the edges are seeping white. Hmmm.

I'm with DK -- I'd like more info! Some people bring water to boil, cover, turn off heat and start counting minutes. Others leave heat on and gently boil while counting minutes. "7 minutes" is ambiguous. Sure, I can just do what I think is best and it will be fine, but since this is a recipe it would be better to have actual instructions.

My husband is not a fan of roasted fish but he loved this recipe - as did I. We like med rare fish and this took longer than 12 minutes to get there. The onions took 15+ minutes to brown and were fantastic. Heed the advice to take them off the heat when they start to brown. I had a few overdone, but still quite good. The addition of salmon roe was genius - a fun pop of flavor and texture to an otherwise rather bland and soft fish.

Made this for dinner on a busy work night - it was super quick and the only ingredients I needed to pick up for it were the salmon, scallions, and some roe. Started the rice first, then the scallions, then the eggs, and finally the salmon. It was easy to time them to all finish at the same time. I added some sugar to the cucumbers and that was good. I think next time I'd commit more to an Asian theme and do a sesame/soy sauce salmon, and do a full quick pickle to the cucumbers.

I don’t understand the confusion about the jammy eggs. It’s an egg that has been boiled for 7 minutes as stated in the recipe. Bring water to boil, add eggs, boil for 7 mins, put in bowl of cold water to stop the cooking.

This was awesome and easy. Next time adding the eggs. The shallots were perfect, used less oil than suggested. The cukes need more pepper flakes and next time I see Aleppo pepper I’m picking it up for this. The salmon was perf eat and easy. Cooked 11 min in toaster oven.

Shallots I can buy anywhere, including my Bodega. Asian fried onions have never been seen in any store I've ever visited, and I'm not online ordering them. So, I guess that's why I would. As a bonus, I get great shallot flavored oil I can use in the other dishes to give them a depth of flavor.

but allison, how does one prepare the jammy eggs?

I made this as written, including the jammy egg- and it was really fantastic. Salmon came out perfect and the egg added a little extra richness that was so satisfying. #theperfectbite

This was an extremely quick and easy recipe to make. My husband and I both loved it. Have shared it now with a few friends. It is a perfect recipe for those busy days. I also made pickled radishes in addition to the pickled cucumbers.

For those whose fish took longer to cook: The recipe calls for 1½ - 3lbs of fish. I would think the amount of time it takes to cook would depend of what size used. Just saying…

A few minutes of extra prep time removing pin bones will help pacify squeamish guests who are terrified of fish bones. You'll need kitchen tweezers, needle nosed pliers, or a fish monger who provides the service. There are many short videos on the Internet demonstrating the process. Draping your fillet over a low inverted bowl will make the tips of the bones protrude a bit and will be easier to see/feel. Fillets from the tail section lack these bones but are more difficult to cook evenly.

Very good! I made the salmon per my tried and true method, pat dry, season with salt and pepper, dredge with olive oil and cook on stovetop in covered pan, for 5-10’mins, depending on whether you have wild caught, farmed or (as I use) organic filets. I used seasoned rice wine vinegar, so let up on salt with cucumber. I probably let the shallots cook too long - crispy but a little burned. Served on a bed of farro with roasted veggies. I will make again.

I add everything bagel seasoning to the cucumbers. Delicious

I make this about once a week these days. Only the first time did I make the shallots (delicious but not necessary). I make the cucumbers each time, tonight with champagne vinegar. Always delicious, and leftovers that can be used a multitude of ways.

Cooking defrosted salmon did take longer than noted. Good as a flexible framework for an easy, different meal. Could eat a bowl of the fried shallots on their own.

Easy salmon recipe that’s good for wild salmon. I didn’t make the rest of it.

I absolutely love this. I do add the salmon roe, cucumbers and jammy eggs and I skip the fried shallots. This is one of my favorites.

This was really good, very simple and had tons of my favorite oils. Adding to this to my rotation!

everything about this, while very simple, turned out excellently. The low salmon temp makes it easier to pull it out before it is overcooked. I found the shallots took longer than the recipe indicated but they are well worth the wait.

This is an easy weekday recipe that's quick and easy with ingredients that you likely have on hand. I put the lemon on the salmon prior to putting in the oven which I think added a nice flavor rather than waiting until after to put the lemons on. The cucumbers were fantastic, super easy and quick with a lot of flavor. will be making again I'm sure!

325 oven seemed quite slow to me. Salmon took forever. Next time: 400 F.

I call them six minute eggs - firm whites and jammy yolks. For a 65 gram egg, bring a saucepan of water to the boil, pierce end of egg with a fine skewer to avoid shell cracking and place gently in pan before turning heat down to medium-low. Cook for 6 minutes then quickly tip out hot water from pan and fill with cold - just 20 seconds will do and there is no need to switch pans or use separate bowls. Peel eggs immediately - they should be easily cool enough to handle - to avoid further cooking