Whiskey Glazed Salmon Recipe

Prep salmon

Pat the salmon fillets dry with paper towels. Season both sides with kosher salt and freshly ground black pepper. Let sit at room temperature for 10 minutes while you make the glaze (this helps even cooking).

Sear salmon

Heat a large ovenproof skillet (preferably cast iron) over medium-high heat. Add 1 tablespoon neutral oil and heat until shimmering but not smoking. Place salmon fillets skin-side down, pressing gently with a spatula for 10 seconds to ensure even contact. Cook skin-side down for 4–5 minutes without moving, until the skin is crisp and the sides of the fillet are cooked about two-thirds of the way up.

Make glaze base

While the salmon starts cooking, combine 1/4 cup whiskey, 2 tablespoons soy sauce, 3 tablespoons packed brown sugar, 1 tablespoon honey, 1 tablespoon rice vinegar, 1 tablespoon lemon juice, minced garlic, grated ginger, and 1/4 teaspoon red pepper flakes in a small saucepan. Stir to combine.

Reduce and finish glaze

Bring the mixture to a gentle simmer over medium heat. Let simmer, stirring occasionally, until slightly reduced and syrupy, about 4–6 minutes. Remove from heat and whisk in 1 tablespoon unsalted butter until melted and glossy.

Thicken glaze

In a small bowl, mix 1 teaspoon cornstarch with 1 tablespoon cold water to form a slurry. Return the glaze to low heat and whisk in the cornstarch slurry. Cook 30–60 seconds until the glaze thickens to a coat-like consistency. Remove from heat. (If you prefer a thinner glaze, skip the slurry.)

Deglaze skillet (optional, for more flavor)

If the skillet has browned bits after searing the salmon, remove the salmon to a plate briefly. With the skillet over medium heat, carefully pour 2 tablespoons of the whiskey glaze into the hot pan to deglaze, scraping up browned bits with a wooden spoon. Return the combined liquid to the glaze.

Finish salmon in oven (if using thick fillets): Preheat oven to 400°F (200°C). After searing skin-side down 4–5 minutes, transfer the skillet to the preheated oven and roast 4–6 minutes more for medium doneness (internal temperature 125–130°F / 52–54°C). For thinner fillets, after searing simply reduce heat to medium-low on the stovetop and finish cooking 1–2 minutes skin-side down or flip and cook 30–60 seconds to desired doneness.

Glaze salmon: Remove salmon to a clean plate. Brush a generous layer of the warm whiskey glaze onto the top (flesh side) of each fillet. Return to the skillet or oven for 30–60 seconds under the broiler or in the oven to set the glaze and develop a slight caramelization—watch carefully to avoid burning (whiskey and sugars can brown quickly).

Plate and garnish: Transfer salmon to serving plates, spoon any remaining glaze over the fillets. Garnish with sliced green onions, toasted sesame seeds, and lemon wedges. Serve immediately.