Whiskey Salmon Recipes

Steps:

• Place butter and brown sugar in a large skillet over medium heat.
• When butter is melted, place salmon fillets in the pan & add whiskey; Be careful of flare-up.
• The sugar will start to caramelize & the alcohol will cook off; 2 to 3 minutes.
• Cook in the sauce until salmon flakes; this depends on the thickeness of the salmon.
• Serve sauce over the salmon ; garnish with lemon slices, Enjoy.

Steps:

• Dredge fillets in flour, to coat both sides.
• In a large skillet, heat butter and oil until hot. Brown fillets slightly on one side. Add salt and pepper.
• Turn fillets over and add garlic, shallot, mustard and brown sugar. Cook for a few seconds.
• Add vinegar. Fillet should be browned on second side now. With fillet still in pan, deglaze pan with whiskey. Add orange juice. Swirl pan to mix ingredients.
• Reduce sauce until it begins to thicken. Add cream and cook until heated.
• Place fillets on plates and spoon some sauce over each.
• Garnish with grated orange zest or chopped green onions, if desired.

Steps:

• Make the potatoes: The potatoes should all be the same small size, about 1 inch in diameter, so cut any larger ones in halves or quarters. Place in a large saucepan with 4 cups water and add the salt. Bring to boil over high heat, then continue boiling until a paring knife slides through a potato easily, about 15 minutes.
• About 5 minutes before the potatoes are tender, start the salmon: Combine the sugar, whiskey and Worcestershire sauce in a large skillet, and bring to a boil over medium-high heat, stirring to dissolve the sugar. Season the salmon with salt and pepper, then add to the skillet skin side down (or the flat side if the fillets are skinless). Reduce the heat to medium-low and simmer until the salmon becomes opaque about halfway up the sides, about 5 minutes.
• Meanwhile, carefully tip the saucepan into the sink to pour out all but about 1/4 cup cooking water, keeping the potatoes in the pan. Return the saucepan to the stove with the potatoes and a thin layer of cooking water at the bottom, and set over high heat. Cook, shaking the pan often, until the liquid evaporates and the potatoes are crusted in a fine film of salt, about 5 minutes. The pan should be extremely dry and coated in salt and the potatoes will sound crackly when shaken.
• Flip the salmon and continue cooking until just opaque from top to bottom and a paring knife slides through with almost no resistance, about 5 minutes longer. If you started with a 1-inch-thick fillet, this will be medium-rare. The timing will vary depending on the thickness of your fish and your preferred doneness. If you'd like, use tongs to peel off and discard the skin if there is any. The glaze should have thickened and be syrupy.
• Divide the potatoes and salmon among serving plates and drizzle any glaze from the pan over the fish.

Steps:

• Place all the ingredients for the poaching liquid in a pan and gently poach the salmon for 7-10 minutes or until the fish is cooked. Strain and reserve the poaching liquid.
• Place the salmon on a warm serving plate, cover and keep hot.
• Make the butter sauce by whisking the egg yolks and lemon juice together. Place in a heat-proof bowl and set over a pan of hot but not boiling water on a very low heat. Whisk until the mixture begins to thicken. Stir in the butter gradually, allowing a small amount to melt at a time. If any lumps appear in the mixture, remove the bowl from the heat and add a teaspoon of cold water before placing back on the heat.
• Once all the butter has been mixed in and the sauce is to the required thickness, remove from the heat and add in the three tablespoons of whisky and the three tablespoons of poaching liquid. Pour over the salmon and serve with fresh vegetables.

Steps:

• Mix together honey, vinegar, whiskey, thyme, lemon zest, oil, salt and pepper. Pour over salmon and marinate 1 hour on the counter, or 4 hours refrigerated.
• Preheat oven to 450°F (230°C).
• Remove salmon from marinade and place on a rack over a roasting pan.
• Bake for 10 to 12 minutes, basting once with the marinade or until golden and white juices are just beginning to appear.
• Place on 4 plates and serve.

Steps:

• Preheat oven to 350 degrees use casserole dish - melt butter in casserole. Season salmon with salt, black and red pepper. Rub top side of salmon in butter turn and bake skin side down. Squeeze with lemon/add wedges. Cover with foil. Bake for 20 minutes fish begins to flake. Mix whiskey and honey together. Pour over salmon. Continue baking 6-8 minutes longer until a glaze forms over the salmon. Serve immediately. Sprinkle with parsley if desired