Lagavulin 16 Year Islay Recipe
Make Lagavulin 16 Year Islay Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salmon and seasonings
Whisky glaze
Finish and aromatics
Method
Salmon prep
- 1
Season the salmon fillets with salt and pepper on all sides. Pat dry with paper towels to ensure a crisp sear.
Glaze preparation
- 2
In a small bowl, whisk together Lagavulin 16 Year Islay Whisky, brown sugar, soy sauce, minced garlic, and lemon juice until the sugar dissolves and the mixture forms a glossy glaze.
Cooking
- 3
- 4
Add salmon fillets skin-side down and sear for 2-3 minutes until the edges turn opaque and the skin is crisp.
- 5
Flip the salmon, pour the whisky glaze over, and reduce heat to medium. Simmer 3-4 minutes, brushing the salmon with the glaze as it cooks and thickens.
- 6
Remove from heat, plate the salmon, and spoon any remaining glaze over the top.
