Whiskey Glazed Salmon Recipes

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WHISKEY-GLAZED SALMON WITH SALT-CRUSTED POTATOES



Whiskey-Glazed Salmon With Salt-Crusted Potatoes image

The savory snap of baby potatoes crusted in salt is just what you want with the subtle sweetness of this fish's glaze. The fish and the potatoes cook and come together at the same time in this fast meal. To achieve silky salmon without turning on the oven, gently cook it in a shallow pool of sauce that thickens to a syrup as it simmers. The potatoes, prepared using a technique from the Canary Islands, simply boil in generously salted water, then finish cooking with a splash of the liquid. When it evaporates, the salt that remains crusts onto the spuds. Shaking the pan vigorously helps the salt coat the potatoes evenly and sheds excess crystals. Serve with a salad or, after the glaze is scraped onto the fish, throw baby spinach into the still-hot skillet and stir to just wilt.

Provided by Genevieve Ko

Categories     dinner, weeknight, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds baby gold potatoes, scrubbed
2 tablespoons coarse sea salt or kosher salt
2 tablespoons granulated sugar
6 tablespoons whiskey
2 tablespoons Worcestershire sauce
4 (5-ounce) salmon fillets
Salt and black pepper

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.

GRILLED WHISKEY GLAZED SALMON



Grilled Whiskey Glazed Salmon image

These salmon fillets are grilled hot and fast with a sweet whiskey marinade that gives them a lot of great flavor and nice, crisp glaze when grilled.

Provided by Derrick Riches

Categories     Entree     Dinner     Lunch

Time 25m

Number Of Ingredients 6

4 8-ounce salmon fillets
1/2 cup whiskey
1/4 cup light soy sauce
1/4 cup orange juice
2 tablespoons vegetable oil
2 cloves garlic minced

Steps:

  • Gather the ingredients.
  • Mix whiskey, soy sauce , orange juice, oil, and garlic in a medium bowl.
  • Place salmon in a shallow dish and pour mixture over the top. Cover with plastic wrap and place in the refrigerator for 3 minutes to 1 hour.
  • Preheat the grill for medium-high heat. Once heated, oil the grill grates to create a nonstick surface. Make at least 4 to 5 passes on the grates.
  • Place the fish on the hot grill and cook for 5 minutes on each side.
  • The salmon is done when it flakes easily, has faded in color, and reaches an internal temperature of at least 145 F. Carefully remove fish from the grill and serve.
  • Plate the fish and serve with your favorite sides.
  • Enjoy.

Nutrition Facts : Calories 595 kcal, Carbohydrate 3 g, Cholesterol 143 mg, Fiber 0 g, Protein 52 g, SaturatedFat 6 g, Sodium 1228 mg, Sugar 1 g, Fat 35 g, ServingSize 4 fillets (4 servings), UnsaturatedFat 0 g

WHISKEY-GLAZED SALMON



WHISKEY-GLAZED SALMON image

Categories     Fish     Bake     Quick & Easy

Yield 2-3

Number Of Ingredients 12

8-10 oz filet of steelhead
or other variety salmon
1 lemon, cut into wedges
1/3 cup good quality whiskey
3 Tlb honey
1/2 tsp each salt, black pepper
and hot red pepper
Herb butter -
blend together 1/4 cup butter,
2 cloves minced garlic, 2 Tlb
finely chopped parsley and
1 Tlb finely chopped thyme

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

ROASTED SALMON FILLETS WITH IRISH WHISKEY



Roasted Salmon Fillets With Irish Whiskey image

Salmon fillets marinated in Irish whiskey and honey!! The cooked fillets will have a glazed look and a superb taste and texture. Irish whiskey has a slightly peppery taste. I have not tried this yet, will update later. Source: Food & Drink magazine Chef Lucy Waverman

Provided by Elly in Canada

Categories     Canadian

Time 1h10m

Yield 4 fillets, 4 serving(s)

Number Of Ingredients 8

2 tablespoons honey
1/4 cup cider vinegar
1/4 cup Irish whiskey
2 teaspoons chopped fresh thyme
1 1/2 teaspoons grated lemon zest
2 tablespoons vegetable oil
salt & freshly ground black pepper
4 salmon fillets, 6 oz (175 g)

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.

Nutrition Facts : Calories 499.6, Fat 17.8, SaturatedFat 2.7, Cholesterol 165.4, Sodium 214.3, Carbohydrate 9, Fiber 0.2, Sugar 8.7, Protein 63.5

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

MOUTHWATERING WHISKEY GRILL GLAZE



Mouthwatering Whiskey Grill Glaze image

With a flavor made famous by a popular restaurant chain, this glaze is perfect with steak, ribs, chicken, pork or fish! It's so good, I could almost drink it!

Provided by KELLY GASPARINI

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 35m

Yield 8

Number Of Ingredients 8

1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon hot pepper sauce
1 cup pineapple juice
½ cup whiskey
2 cups packed brown sugar
2 cubes beef bouillon
4 tablespoons Worcestershire sauce

Steps:

  • In a medium saucepan, place onion powder, garlic powder, hot pepper sauce, pineapple juice, whiskey, brown sugar, beef bouillon and Worcestershire sauce. Bring the mixture to a boil. Reduce heat and simmer 15 minutes.
  • Remove from heat and pour over grilled meats as desired.

Nutrition Facts : Calories 275.7 calories, Carbohydrate 61.2 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.6 g, Sodium 327.2 mg, Sugar 58 g

BOURBON-GLAZED SALMON



Bourbon-Glazed Salmon image

This bourbon-glazed salmon is ready in minutes and requires only a handful of ingredients. Pair it with a green salad and couscous to have the perfect meal. If you don't like the taste of bourbon, you can use cola or brewed coffee. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

2 tablespoons butter
1/4 cup packed dark brown sugar
2 tablespoons bourbon
1 teaspoon salt
1/8 teaspoon pepper
4 salmon fillets (6 ounces each)

Steps:

  • In a small saucepan, combine all ingredients but salmon. Bring to a boil. Cook and stir until sugar is dissolved, about 1 minute; set aside., Place salmon on oiled grill rack, skin side down. Grill, covered, over medium heat for 5 minutes. Brush with bourbon mixture. Grill until fish just begins to flake easily with a fork, 8-10 minutes longer.

Nutrition Facts : Calories 384 calories, Fat 21g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 725mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 29g protein.

CEDAR PLANKED SALMON WITH WHISKEY MAPLE GLAZE



Cedar Planked Salmon With Whiskey Maple Glaze image

There is nothing comparable to the taste of freshly caught salmon, but to serve it planked.....is phenomenal!!! Out on the west coast, we get an abundance of salmon, so I am always looking for a different recipe. This recipe was published in our local paper from cookbook author Ronnie Shewchuk, Barbecue Secrets

Provided by Abby Girl

Categories     High Protein

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 cedar plank (soaked overnight or at least 1 hour)
6 tablespoons whiskey
3/4 cup maple syrup
1 teaspoon crushed red pepper flakes
1 tablespoon butter, room temperature
3 lbs salmon, skin on
kosher salt
ground black pepper
2 teaspoons granulated onion (or onion powder)
2 lemons, halved

Steps:

  • Plank: Make sure that the plank has soaked for at least 1 hour and up to 24.
  • Glaze: Combine the whiskey and maple syrup in a small saucepan, bringing the mixture to a low boil and reduce by about half. You should have a thick syrup that coats the back of a spoon. Add chilies and butter and stir until just combined. Set aside and keep warm.
  • Season the salmon with salt, pepper and granulated onion. Pour the glaze over the salmon carefully. Let the salmon sit for 10 - 15 minutes at room temperature, until the rub is moistened.
  • Preheat the grill on medium high heat for 5 - 10 minutes. Rinse the plank and place it on the cooking grate. Cover the grill and heat the plank for 4 - 5 minutes or until it starts to throw off a bit of smoke and crackles lightly.
  • Reduce the heat to medium low. Season the plank with kosher salt and place the salmon, skin side down, on the plank. Cover the grill and cook for 15 to 20 minutes or until the fish flakes.
  • Check periodically to make sure the plank doesn't catch fire and spray the burning edges with water if it does, making sure to close the lid afterwards.
  • When the salmon is done, squeeze half a lemon along its length and carefully transfer to a platter. Garish with remaining lemon cut into slices.

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