Thursday, 8 July 2010

Scotch Whisky Glazed Salmon

I've not been cooking at home properly for a few weeks now. Too much reliance on good weather and a barbecue means that now the sun has disappeared, I am left wondering what we usually live on. Cooking in the cafe all day means that evening meals mid-week need to be healthy and summery but quick and easy to give me a break from the kitchen.

Looking for a robust flavour to add some interest to a piece of unremarkable salmon, something that would stand up to the smokiness of the barbecue but not drown out the delicate flavour of the fish I was hunting around in the cupboard and came across a collection of malt whisky bottles with a shot left in each. Finally deciding on a lightly peaty Talisker whisky, I marinated it for an hour or so then griddled it on the barbecue. adding a gorgeous rich smoky depth of flavour to the fish.

This could be thrown on the barbie and cooked in minutes to serve with a salad but if you are rained off, it is just as lovely on the griddle as the whisky brings its own distinctive smokiness.

Scotch Whisky Glazed Salmon
4x150g (6oz) salmon fillets
2tbsp olive oil
2 tbsp Scotch whisky (I used Talisker but any good flavoured whisky would do)
2 tbsp honey
2 tbsp soy sauce
2 tbsp orange juice
2 cloves of garlic, finely chopped

Mix together the whisky, honey, soy sauce, orange juice and garlic in a ziplock bag.
Add the salmon fillets and marinate for 1 hour 
Heat the olive oil in a griddle pan or heavy frying pan.
Place the salmon fillets in the pan skin-side down and baste with the marinade.
Fry for 2-3 minutes then turn and fry the other side for a minute or two until the fish is opaque.
Remove the fish to a plate, drizzle with the juices from the pan.
Serve with green salad.


  1. I can taste this now!
    We don't get Scottish salmon here, think it's Alaskan. whiskey bbq salmon.. how much better does it get?