Whiskey Glazed Salmon

Name: Whiskey Glazed Salmon
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 people
Ingredients: 1 tablespoon brown sugar; 2 ounces unflavored whiskey (such as bourbon); 2 ounces Worcestershire sauce; 1 tablespoon olive oil; 1 tablespoon butter; 8 ounces salmon; Pinch sea salt; lemon slices or wedges, for serving (optional)

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
2 people
Calories
389 kcal
Course
Main Course
Cuisine
American

Whiskey Glazed Salmon

Joelle Price

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This whiskey glazed salmon is made with pan-seared fish and topped with a sweet whiskey glaze. It's a quick and easy dinner that's full of flavor!

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Ingredients

Servings

Whiskey sauce:

1 tablespoon brown sugar
2 ounces unflavored whiskey (such as bourbon)
2 ounces Worcestershire sauce

Salmon:

1 tablespoon olive oil
1 tablespoon butter
8 ounces salmon (2 fillets)
Pinch sea salt
lemon slices or wedges, for serving (optional)

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Instructions

Pat salmon dry. Sprinkle fillets on both sides with salt and pepper.Allow fillets to rest at room temperature for about 15 minutes. (Cold salmon is more difficult to sear.)
Add olive oil and butter to a heavy pan. Melt butter over medium heat.Place the fillets skin-side down in the pan and cook 2-4 minutes, depending on the thickness of the fillets. (If your salmon fillets don't have skin, it doesn't matter which side you cook first.)As the salmon cooks, the flesh will begin to turn opaque from the bottom up. When the fish has cooked halfway through, it's ready to flip.Avoid touching the fish until the fish is ready to flip.
Use a thin metal spatula to test the fish. If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release, give them another 30 seconds. They'll release when they've finished cooking.Cook fish another 2-4 minutes until done. Timing will depend on the thickness of the fillet. (Watch the sides of the fillets to see when the fish is done cooking. It's finished as soon as there are no more translucent patches and it's fully opaque.)
Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven.Add all sauce ingredients to a small sauce pan and heat over medium high heat until the sauce comes to a simmer. Simmer 1-2 minutes, and then remove from heat.Spoon sauce over fish and serve.

Notes

Cooking Tips:
Salmon Skin Tips:
Make sure to pat the fish dry. Wet fish won’t develop a crispy skin.
Make sure to let the fish rest at room temperature for about 15 minutes. Cold fish tends to stick to the pan.
Test the fish with a thin metal spatula before attempting to flip. If the fish doesn’t release, give it another 30 seconds and try again.
If your butter and oil begin to smoke, lower the heat slightly.
Have all your ingredients prepared before beginning so that you can watch the fish carefully while it cooks. I prep everything while the fish rests at room temperature.
The skin is edible!
Salmon may be plated skin-side up or skin-side down.
To keep the skin crispy longer, especially if holding the fish in a warm oven before serving, store cooked fillets skin-side up to keep the skin from becoming soggy.

Nutrition Information

Show Details

Calories 389kcal (19%) Carbohydrates 11g (4%) Protein 23g (46%) Fat 20g (31%) Saturated Fat 6g (30%) Polyunsaturated Fat 4g Monounsaturated Fat 9g Trans Fat 0.2g Cholesterol 77mg (26%) Sodium 465mg (19%) Potassium 792mg (23%) Sugar 9g (18%) Vitamin A 243IU (5%) Vitamin C 4mg (4%) Calcium 51mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 2people

Amount Per Serving

Calories 389 kcal

% Daily Value*

Calories	389kcal	19%
Carbohydrates	11g	4%
Protein	23g	46%
Fat	20g	31%
Saturated Fat	6g	30%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	9g	45%
Trans Fat	0.2g	10%
Cholesterol	77mg	26%
Sodium	465mg	19%
Potassium	792mg	17%
Sugar	9g	18%
Vitamin A	243IU	5%
Vitamin C	4mg	4%
Calcium	51mg	5%
Iron	3mg	17%