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Main Dish

Salmon with Irish Whiskey Butter

  • Ready Time: 35min
    No Reviews
  • Prep Time: 5min
  • Cook Time: 30min
  • Serves: 4
    Prep Method: BakedPan Fried
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  • 2 pounds Irish, Scottish or Norwegian Salmon (or Pacific)
  • Chef Mick’s Z Blend Seasoning - or salt, pepper and herbs
  • 1 TBS Olive oil
  • Irish Whiskey Butter
  • fresh dill or parsley, minced

Irish Whiskey Butter

  • ½ cup Irish Whiskey
  • 2 TBS Lyles Golden or Barley Malt syrup, or brown sugar - to taste
  • 2 sticks butter, softened and cut into TBS's

Prep Time: 5min | Cook Time: 30min


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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