Blackened Salmon With Whiskey Butter Sauce Recipes

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SALMON AND WHISKEY SAUCE



Salmon and Whiskey Sauce image

Here is a great way of of getting that special taste of Scotland with salmon (or many other fish). The quantities given below are sufficient for six people. As with most cooking, it is best just to use blended whisky rather than more expensive malt. Found at www.rampantscotland.com

Provided by evelynathens

Categories     Scottish

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

six salmon steak
2/3 cup Scotch whisky
2/3 cup water
8 black peppercorns
3 bay leaves
1 chopped carrot
1 finely chopped onion
3 tablespoons lemon juice
1/2 teaspoon thyme
salt and pepper
3 egg yolks
1 tablespoon lemon juice
1/2 cup butter
3 tablespoons Scotch whisky
3 tablespoons poaching liquid

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.

Nutrition Facts : Calories 254, Fat 17.4, SaturatedFat 10.5, Cholesterol 135.1, Sodium 120.8, Carbohydrate 4, Fiber 0.6, Sugar 1.6, Protein 1.7

BLACKENED SALMON WITH WHISKEY BUTTER SAUCE



Blackened Salmon with Whiskey Butter Sauce image

This is easy, fast, and melts in your mouth. Be sure to use the freshest salmon you can find. Other blackening seasonings will work, but Emeril's really does give the best flavor. Also don't substitute Scotch or Irish whiskey; while they're great to drink, they don't give the right flavor in this dish. Lastly, and most importantly, be VERY careful when adding the alcohol to the frying pan--you don't want singed eyelashes or worse!

Provided by Vina7737

Categories     Very Low Carbs

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

12 -16 ounces salmon fillets, 2 total
Emeril's Original Essence, original seasoning mix
1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
1/2 cup whiskey or 1/2 cup brandy (I use Windsor.)
1/4 cup finely minced shallot
6 tablespoons butter

Steps:

  • Generously sprinkle both sides of each salmon fillet with the seasoning mix (you want a good coating).
  • Rub into the fillet and add more if you end up with bare spots.
  • Set aside.
  • With temperature on high, heat the olive oil in a saute pan large enough to hold both fillets.
  • When it starts to smoke and shimmer, add the butter and swirl just until melted.
  • Add the fillets and cook over high heat, 1-2 minutes per side until blackened, but not burnt (watch carefully).
  • Remove from the heat; standing back from the pan, add the whiskey.
  • Cover the saute pan, return to the burner over med-low, and cook for another 2-4 minutes, depending on the thickness.
  • When the fish is done through, remove to a plate and keep warm.
  • Bring the remaining whiskey in the pan to a simmer, add the minced shallot, and whisk in the remaining butter, one tablespoon at a time.
  • Let each addition melt before adding another.
  • Whisk constantly.
  • Pour over salmon and serve.

Nutrition Facts : Calories 819.9, Fat 59.1, SaturatedFat 29.7, Cholesterol 202, Sodium 422.1, Carbohydrate 3.5, Sugar 0.1, Protein 34.5

BLACKENED SALMON WITH BLUE CHEESE SAUCE



Blackened Salmon with Blue Cheese Sauce image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon Italian seasoning
1 teaspoon cracked black pepper
2 tablespoons paprika
2 tablespoons salt
1 1/2 tablespoons cayenne pepper
2 tablespoons butter
1 tablespoon grapeseed oil, for frying
Four 6-ounce portions skinless and boneless salmon fillets
1/4 cup white wine
1/2 cup heavy cream
3/4 cup blue cheese crumbles

Steps:

  • Preheat oven to 400 degrees F.
  • In a small bowl, combine the Italian seasoning, black pepper, paprika, salt, and cayenne. Season each piece of fish with the rub.
  • Heat a large skillet over medium-high heat and add the butter and oil. Once the butter has melted, add the fish and cook about 2 minutes per side.
  • Transfer the whole pan to the oven and cook for another 4 to 6 minutes.
  • For the sauce:
  • Place the white wine into a medium saucepan and reduce by half. Add the heavy cream and allow to reduce. Add the blue cheese and whisk until smooth. Serve on top of the salmon.

BLACKENED SALMON



Blackened Salmon image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 12m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon paprika
1 tablespoon cayenne
10 sprigs fresh thyme, washed, leaves removed and chopped
1 tablespoon freshly chopped oregano leaves
1 teaspoon kosher salt
4 (6 to 7-ounce) pieces salmon, pin bones removed, skin-on
3 to 4 tablespoons canola oil
2 lemons, zested and juiced

Steps:

  • In a small bowl, add the paprika, cayenne, thyme and oregano and salt and mix to blend. Put the mixture on a plate or other flat surface and coat the portions of salmon, 1 at a time, on the flesh side only.
  • Heat a large heavy-bottomed pan or cast iron skillet over medium heat, and add the oil. When the oil begins to smoke quite heavily shut the heat off under the pan. Add the salmon, 1 at a time, in a single layer, flesh side down, in the oil. Turn the heat back on under the pan and cook for 2 to 3 minutes. Use a spatula to turn the salmon to the other side. Cook the salmon over medium heat, until the skin becomes crispy, about 5 to 6 minutes.
  • Arrange the salmon on a platter, sprinkle with lemon zest and lemon juice and serve immediately.

BLACKENED SALMON FILLETS



Blackened Salmon Fillets image

Fire up succulent salmon with an exciting blend of Cajun-style spices!

Provided by JEFF CALKINS

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 25m

Yield 4

Number Of Ingredients 11

2 tablespoons ground paprika
1 tablespoon ground cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
½ teaspoon ground white pepper
½ teaspoon ground black pepper
¼ teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon dried oregano
4 salmon fillets, skin and bones removed
½ cup unsalted butter, melted

Steps:

  • In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
  • Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.
  • In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.

Nutrition Facts : Calories 511.1 calories, Carbohydrate 4.5 g, Cholesterol 166.4 mg, Fat 38.3 g, Fiber 2 g, Protein 37.4 g, SaturatedFat 17.2 g, Sodium 1248.4 mg, Sugar 1.1 g

SALMON WITH BROWN SUGAR AND BOURBON GLAZE



Salmon with Brown Sugar and Bourbon Glaze image

This is a simple and delicious way to serve salmon. It is very pretty and good served with brown rice and fresh asparagus.

Provided by DEBOKC

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Steak Recipes

Time 20m

Yield 4

Number Of Ingredients 4

4 tablespoons butter
½ cup dark brown sugar
4 (6 ounce) salmon steaks
⅓ cup bourbon whiskey

Steps:

  • Melt butter in a large heavy skillet over medium heat. Stir in brown sugar. Place salmon fillets on top of brown sugar mixture. Cook for 5 minutes on medium heat. Turn salmon, and pour bourbon around the fillets. Continue cooking for 5 minutes, or until fish flakes easily with a fork. Spoon glaze over the salmon, and serve.

Nutrition Facts : Calories 561.1 calories, Carbohydrate 27 g, Cholesterol 129.6 mg, Fat 29.7 g, Protein 33.6 g, SaturatedFat 11 g, Sodium 188.8 mg, Sugar 26.7 g

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