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Ingredients
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Salmon
Whiskey Glaze
Finishing & Garnish
Method
Salmon
Prepare salmon
Pat the salmon fillets dry with paper towels. Season both sides lightly with the salt and freshly ground black pepper. Let sit at room temperature for 10 minutes while you prepare the glaze.
Sear salmon
Heat a large ovenproof skillet over medium-high heat. Add 2 tablespoons olive oil and let it heat until shimmering. Place salmon fillets skin-side down in the pan (do not overcrowd). Sear for 3-4 minutes without moving, until skin is crisp and golden. Flip the fillets and sear the flesh side for 1 minute.
Whiskey Glaze
Make glaze
While salmon is resting after the initial sear (or in a small saucepan over medium heat), combine 1/4 cup whiskey, 3 tablespoons brown sugar, 2 tablespoons soy sauce, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon minced garlic, 1/2 teaspoon minced ginger, and 1/4 teaspoon red pepper flakes. Bring to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until slightly thickened and syrupy. Reduce heat to low and whisk in 2 tablespoons butter until the glaze is glossy and smooth. Taste and adjust seasoning (add a pinch of salt if needed).
Caution about flames
If you prefer to flambé the whiskey for a deeper flavor, remove the pan from heat, add the whiskey, and carefully ignite with a long lighter. Let flames subside before returning to heat. This step is optional — you can simply simmer to burn off alcohol.
Finish & Serve
Preheat oven (if using) to 400°F / 200°C if your fillets need finishing. After flipping the salmon in the skillet, spoon 1–2 tablespoons of glaze over each fillet. Transfer the ovenproof skillet to the preheated oven and roast for 4–6 minutes for medium doneness (internal temperature about 125–130°F / 52–54°C) or until desired doneness. If not using an oven, reduce heat to medium-low, cover briefly 1–2 minutes to finish cooking, spooning glaze over occasionally.
Remove salmon from heat and spoon any remaining glaze from the pan over the fillets. Let rest for 2 minutes.