Scotch Salmon
Elevate your seafood game with this decadent Scotch Salmon recipe, showcasing perfectly pan-seared salmon fillets bathed in a luxurious Scotch whisky cream sauce. This dish combines the smoky richness of whisky with the delicate flavors of fresh dill, zesty lemon, and silky heavy cream, creating a flavor-packed sauce that beautifully complements the crispy, golden salmon. A touch of garlic and sweet, sautéed shallots add depth, while the butter-seared finish guarantees a restaurant-quality texture. Perfect for dinner parties or a gourmet weeknight treat, this stunning main course pairs beautifully with mashed potatoes, roasted vegetables, or a crisp side salad. With a total cook time of just 40 minutes, Scotch Salmon is an easy yet elegant way to impress!
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Recipe Information
Ingredients
- 4 pieces salmon fillets (skin-on, deboned)
- 60 ml Scotch whisky
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 120 ml heavy cream
- 2 small shallots (finely chopped)
- 2 cloves garlic (minced)
- 2 tbsp fresh dill (chopped)
- 1 tbsp lemon juice
- 1 tsp salt
- 0.5 tsp black pepper (freshly ground)
- 0.25 tsp white pepper
Instructions
Pat the salmon fillets dry with paper towels and season both sides with salt, black pepper, and white pepper. Let them rest at room temperature for 10 minutes.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Place the salmon fillets skin-side down in the skillet and cook for 4-5 minutes until the skin is crispy and golden brown.
Carefully flip the salmon fillets and cook for another 3-4 minutes on the other side, until the salmon is just cooked through. Remove the fillets from the skillet and set aside on a plate, loosely covered with foil to keep warm.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Once melted, add the chopped shallots and sauté for 2-3 minutes until softened.
Add the minced garlic and cook for 30 seconds, stirring constantly to avoid burning.
Deglaze the skillet by pouring in the Scotch whisky. Allow it to simmer for about 1-2 minutes, scraping the bottom of the skillet to release any browned bits.
Stir in the heavy cream and cook for another 3-4 minutes, letting the sauce thicken slightly.
Add the lemon juice and fresh dill to the sauce, then season to taste with more salt and pepper if needed.
Return the salmon fillets to the skillet, spooning the whisky cream sauce over the top to coat them generously. Allow the salmon to warm in the sauce for 1-2 minutes.
Serve the Scotch Salmon immediately with the sauce spooned over each fillet. Pair with mashed potatoes, roasted vegetables, or a side salad for a complete meal.
Nutrition Facts
Calories |
579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 597 mg | 26% | |
| Total Carbohydrate | 2.7 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.7 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 670 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
