Whiskey Salmon

Prep Time
Cook Time
Ready In

Recipe: #11649

December 29, 2013

"This was adapted from a recipe by a Washington coast restaurant. You can use Scotch or something like Jack Daniels, which I used."

Original is 2 servings


  • Serving Size: 1 (393.1 g)
  • Calories 696.8
  • Total Fat - 31.3 g
  • Saturated Fat - 11 g
  • Cholesterol - 141.1 mg
  • Sodium - 422.2 mg
  • Total Carbohydrate - 43 g
  • Dietary Fiber - 1 g
  • Sugars - 15.7 g
  • Protein - 43.2 g
  • Calcium - 81.9 mg
  • Iron - 1.5 mg
  • Vitamin C - 31.9 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Dredge fillets in flour, to coat both sides.

Step 2

In a large skillet, heat butter and oil until hot. Brown fillets slightly on one side. Add salt and pepper.

Step 3

Turn fillets over and add garlic, shallot, mustard and brown sugar. Cook for a few seconds.

Step 4

Add vinegar. Fillet should be browned on second side now. With fillets still in pan, deglaze pan with whiskey. Add orange juice. Swirl pan to mix ingredients.

Step 5

Reduce sauce until it begins to thicken. Add cream and cook until heated.

Step 6

Place fillets on plates and spoon some sauce over each.

Step 7

Garnish with grated orange zest or chopped green onions, if desired.


No special items needed.

7 Reviews

Chef Potpie

What a very tasty recipe! I had a huge thick piece of salmon, and had to cook it with the skin on, so I browned the "good" side first and did the rest of the cooking with skin side down. I used a bit more brown sugar...we like things sweet...and I loved how the cream thickened everything up for a lovely sauce. This is a unique recipe, and I will make it again! Thanks, Mikekey, we enjoyed this very much.


review by:
(28 Jul 2020)


What a delicious salmon dish...we loved the sauce and the salmon just melted in your mouth...I didn't have raspberry vinegar so I used white...I should have used red because that would have giving the sauce a red tint...made for Seaside Brasserie 2020...


review by:
(27 Jul 2020)

Mia in Germany

This was wonderful! I used rice flour for dredging and followed the recipe to the letter otherwise. Amazing flavours! Thanks for sharing! Will make this again. Made for Seaside Brasserie


review by:
(12 Jun 2020)


Excellent salmon recipe! The sauce is so flavorful and plentiful, which I love. I served this over brown rice which was perfect for soaking up that yummy sauce. I doubled the mustard and brown sugar. I used red wine vinegar because I didn't have the other variety on hand. I also didn't have heavy cream, so I used half and half. It still turned out great! A new salmon favorite. Thank you!


review by:
(10 Jun 2020)


Delicious! I had to use skin on, but the flavor was great. The recipe makes lots of sauce, so we served with rice that we could put sauce over. I would have loved to have some crusty bread to soak up the sauce.....maybe next time. Thanks for sharing!


review by:
(4 Jun 2020)


We thoroughly enjoyed your salmon recipe Mikekey! Love the sauce. I used wild sockeye, added extra garlic, doubled the brown sugar and mustard, and replaced Vidalia onion for the shallots (didn't have any) and realized at the last minute that I didn't have any heavy cream either, so I used some half-and-half instead. Though I substituted a couple of ingredients, it was still superb. Company worthy. Thank you Mikekey for sharing! Update: Made this again on July, 2020 and didn't substitute any ingredients and boy was it still good and we all thoroughly enjoyed it! Thanks again, Mikekey..


review by:
(19 Sep 2016)

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