Glenlivet 12 Year Double Oak Speyside Recipe

Method

1. 1

   Pat the salmon fillets dry with paper towels. Brush both sides with olive oil and season evenly with salt and ground black pepper.

2. 2

   In a small saucepan, combine the Glenlivet 12-year Double Oak Speyside, brown sugar, and lemon juice. Bring to a gentle simmer over medium heat and cook until the mixture thickens into a glossy glaze, about 4–6 minutes. Remove from heat and whisk in the butter until the glaze is smooth and glossy.

3. 3

   Preheat oven to 200C (400F). Heat a large oven-safe skillet over medium-high heat and add a thin layer of olive oil.

4. 4

   Place the salmon fillets in the hot skillet, skin-side down if present, and sear for 2–3 minutes until the edges start to turn opaque. Flip the fillets and sear for an additional 1 minute.

5. 5

   Brush a generous layer of the whisky glaze over each fillet. Transfer the skillet to the oven and bake for 6–8 minutes, brushing with more glaze halfway through cooking.

6. 6

   Remove the skillet from the oven. Let the salmon rest for 2 minutes, then drizzle the remaining glaze over the fillets. Garnish with chopped fresh dill and serve with extra lemon wedges if desired.