Scale salmon if eating skin-on. Season to taste. Heat oven to 350°
In a large, heavy cast iron skillet or oven safe pan, sauté salmon skin side up to brown lightly and cook ¼ way through – about 5 minutes.
Carefully turn fillets and transfer pan to oven to finish, cooking to desired internal temperature (140-150°F suggested. 5-15 minuted depending on conditions and taste. Can also be finished in the pan.).
Meanwhile, prepare Irish Whiskey Butter.
Irish Whiskey Butter
In a saucepan with tall sides, place whiskey and syrup or sugar – simmer over a low flame to reduce to ¼ cup. Cool slightly and stir-in / melt-in butter a little at a time to make a thick sauce. More syrup or sugar can be added if desired.
Serve Irish Whiskey Butter drizzled over the fillets. Garnish with dill or parsley.
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