Salmon Alla Vodka Recipe

Prepare aromatics

Heat a medium sauté pan over medium heat. Add 2 tbs extra-virgin olive oil and 1 tbs unsalted butter. When butter is melted and foaming, add the minced shallot and cook, stirring, until translucent, about 2–3 minutes. Add the minced garlic and 1 tsp crushed red pepper flakes and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Deglaze with vodka

Increase heat slightly, carefully add 60 ml vodka (stand back as it may flame). Let the vodka bubble and reduce by about half, 2–3 minutes, to cook off most alcohol and concentrate flavor.

Build the sauce

Stir in 1 cup tomato purée. Bring to a gentle simmer and cook 4–5 minutes until the sauce thickens slightly. Reduce heat to low and stir in 1 cup heavy cream. Simmer very gently, stirring occasionally, until sauce is smooth and coats the back of a spoon, about 3–4 minutes. Season with 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tbs fresh lemon juice. Stir in 2 tbs chopped fresh dill. Keep the sauce warm on the lowest heat while you cook the salmon and eggs; stir occasionally to prevent skin forming.

Pat the 2 salmon fillets dry with paper towels. Season both sides with 1/2 tsp salt and 1/2 tsp freshly ground black pepper.

Heat a large skillet over medium-high heat and add 1 tbs olive oil. When oil is shimmering, add the salmon fillets presentation-side down (skin-side up if skinless, skin-side down if skin-on). Sear without moving for 3–4 minutes until a golden crust forms. Flip and cook 2–4 minutes more, depending on thickness, until salmon is cooked through but still moist (internal temperature about 50–52°C / 122–125°F for medium-rare, or to preferred doneness).

When salmon is done, transfer to a plate and let rest 2 minutes. If desired, spoon a little of the vodka cream sauce into the pan and briefly warm the salmon in it for 30 seconds to marry flavors.

While the sauce simmers and after starting the salmon, crack 4 large eggs into a bowl. Add 2 tbs milk or half-and-half and 1/4 tsp salt and 1/4 tsp pepper. Whisk until homogenous and slightly frothy—this incorporates air for creamier eggs.

Heat a nonstick skillet over medium-low heat and add 1 tbs unsalted butter. When butter is melted and just foaming, pour in the egg mixture. Let eggs sit undisturbed for about 10–15 seconds until edges begin to set.

Using a silicone spatula, gently push cooked edges toward the center, tilting the pan to allow uncooked eggs to flow to the edges. Continue gently folding and moving the eggs every few seconds until they form soft, custardy curds but are still slightly wet—about 2–3 minutes total. Remove from heat a moment before desired doneness because they will continue to cook from residual heat. Stir in sliced chives (1 tbs) if using.

Divide the scrambled eggs between two plates (or place on one large plate). Top eggs with a salmon fillet each.

Spoon 3–4 tbs of the warm vodka tomato cream sauce over and around each salmon fillet. Garnish with extra chopped dill and a lemon wedge. Serve immediately with toasted baguette slices or warm buttered toast on the side to mop up the sauce.