Scottish Salmon Recipe

Method

1. 1

   Season salmon

   Pat the Scottish salmon fillets dry with paper towels. Season both sides with fine sea salt and freshly ground black pepper.

2. 2

   Preheat oven

   Preheat the oven to 200°C (390°F).

3. 3

   Heat pan

   In a large, oven-safe skillet, heat olive oil over medium-high heat. Add a knob of butter and let it melt.

4. 4

   Sear salmon

   Sear the salmon fillets, skin-side down if present, for 2-3 minutes until the flesh is opaque about halfway up.

5. 5

   Flip

   Carefully flip the fillets and sear the other side for 1-2 minutes.

6. 6

   Deglaze

   Deglaze the pan with white wine and Scotch whisky, scraping up any browned bits. Let the liquid simmer for 1-2 minutes until reduced slightly.

7. 7

   Make the sauce

   Add minced garlic and lemon zest to the pan, then pour in heavy cream. Stir in half of the chopped dill and capers. Let the sauce simmer for 3-4 minutes until slightly thickened.

8. 8

   Finish in oven

   Return the salmon to the pan and spoon sauce over the fillets. Transfer the skillet to the preheated oven and bake until the salmon is just cooked through, about 6-8 minutes depending on thickness.

9. 9

   Finish and season

   Remove from oven. Finish with lemon juice to taste, and sprinkle with the remaining dill and chopped parsley. Adjust seasoning with more salt or pepper if needed.

10. 10

    Serve

    Plate the salmon with the creamy whisky-dill sauce spooned over top. Serve immediately, with crusty bread or boiled potatoes if desired.