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Easy and delicious One Pot Irish Whiskey Glazed Salmon Recipe is a quick and delicious one pot dinner that is bursting with Irish Whiskey flavor in just one pan!
Perfect for low carb and keto diets, and impressive enough for a romantic date night or dinner party.
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Salmon in Flambeed Whiskey Cream Sauce
One of my favorite things to eat in Ireland is all of the rich, delicious, and super-fresh seafood.
Its healthy, low carb, and full of buttery flavor that is so comforting – it just can’t be beat!
My last trip in Ireland, I had an amazingly delicious Irish Salmon with Cream Sauce, and knew I needed to immediately come home and make it.
I worked with the recipe for a while to make it absolutely perfect – and in testing it out, I kept getting sick of making salmon in one pan, and the sauce in the other – and came up with this easy and quick method for a perfect salmon and cream sauce that is made all in one pan, in under 15 minutes!
This is the perfect filling meal to celebrate Saint Patricks Day and all things Irish food…. it is sure to be one of your favorite new dishes!
If you’re not sure of cooking with whiskey (remember that even if you cook the alcohol, it never completely burns off when cooking) – it does mostly burn off, making this a dish the whole family can enjoy.
We’re flambéing the whiskey in this dish to take out some of the heat from the sauce, and leave the sweet, caramel flavor that pairs perfectly with thick cream and salmon’s slightly sweet taste.
If you want to know how to make whiskey sauce, you’re in luck! It’s incredibly easy, perfect over salmon, and looks and sounds impressive – without taking much time!
A delicious creamy whiskey sauce is a great way to dress up a dinner for a romantic date night or a dinner party – and can be done in the same pan with your Irish salmon, so there is less to clean up after!
I love the rich, buttery flavor of whiskey that has been ignited. It is sweeter, richer, and has a lovely buttery flavor and takes away the “hot” flavor of alcohol.
How to Make Irish Whiskey Salmon
While this easy Irish salmon dinner is super easy, there are a couple of essentials you need to be sure to have a perfect, easy dinner without all the fuss!
I’m sharing a couple of my favorite products that I used when making this recipe extra delicious!
- -Nonstick Pan.
- -Fish Spatula.
- -Whisk
- -Long matches.
I like to flambe my Whiskey Sauce – which can be a bit dangerous if you don’t have long matches or you’re used to igniting alcohol over a flame.
I prefer to use long matches (like the campfire kind), so my hands can be out of the pan in case it flames up too fast.
You want the fire to burn hot and really fast, with the heat up high, so be sure to be careful and have matches that make it easier for you!
Tips and Tricks for Perfect Irish Whiskey Salmon
Be safe. When flambéing a sauce, it can be a bit dangerous since you want high heat and a big flame to burn off the alcohol – and alcohol, fire, and heat are a bit of a tricky combination. This is NOT something to mess around with – it is absolutely imperative you consider safety first when making this recipe. I make this often and love to make a sauce – and it is really, really easy to be safe when lighting alcohol on fire for cooking, so please take these tips into your consideration.
Do NOT stand with your face over the pan when lighting the whiskey sauce on fire – this is a MAJOR must. Stand back, with your face out of the way of the pan, in case something lights faster than you want, in case there is a splash, etc. I use long handled matches so my hands are at a safe distance, in case something splashes, moves, or lights fast – unless you regularly cook with alcohol over a flame, please do not try to light it using the stove’s flames (if you have a gas stove) like you see chefs do on tv – they do these over and over hundreds of times and are used to recipes they are making, know to anticipate splashes, and know how to quickly deal with an alcohol fire if needed. Do NOT do this at home.
Turn off heat for flame. When making a cream sauce, I always turn the heat off when adding in cream. If you’ve ever had a cream sauce break, and wondered why does cream sauce break or how to fix a cream sauce that separates, you can make a cream sauce that won’t separate by turning the heat low or off when adding the cream, and whisking vigorously when adding. When the cream has been incorporated well and mixed, return the heat and continue cooking.
What Type Of Irish Whiskey to Cook With. If you love to cook (and drink), it can be a bit confusing to know what alcohol is perfect to cook with – especially when using something as expensive as Whiskey. I know it can be intimidating to buy a nice bottle of whiskey (and quite an investment) if you don’t love to drink it, but you do not want to buy something cheap, or whose flavor you don’t like, when making this dish. Using something with artificial flavors, too much of a Vanilla flavor, or a peaty profile like smoky Scottish Whiskey from Islay can throw your flavors in this dish off.
- I prefer to use Teeling Whiskey (fun fact: Teeling is the first distillery to open in Dublin since Jamison moved to Cork… and their distillery is one of my favorite tourist spots to visit in Dublin! They have an amazing cafe, and offer tastings and tours. I am so happy Teeling is readily available in the United States, and at a more affordable price point than many Scottish whiskeys.)
- I also recommend Jamison, Knoppogue Castle, or other slightly sweet, unpeated Irish whiskeys.
- If you don’t care if you’re using something Irish, I’d use Makers Mark, Breckenridge Bourbon, or a mid-range American/Scottish whiskey that isn’t too sweet or smoky.
Choose high-quality salmon: Opt for fresh, high-quality salmon fillets with a bright color and a firm texture. Wild-caught salmon is preferable, as it generally has a better flavor and texture.
Bring salmon to room temperature: Before cooking, let the salmon fillets rest at room temperature for about 15-20 minutes. This helps them cook more evenly and prevents the exterior from overcooking while the inside remains undercooked.
Pat the salmon dry: Use paper towels to remove any excess moisture from the surface of the salmon. This helps the fillets develop a better sear and prevents them from sticking to the pan.
Preheat your pan: Make sure the pan is hot before adding the salmon to ensure a nice sear and prevent sticking.
Sear skin-side down first: If the salmon fillets have skin, start by searing them skin-side down. This helps to crisp up the skin and provides extra flavor and texture.
Don’t overcook the salmon: Keep a close eye on the salmon during cooking to avoid overcooking, which can result in dry, tough fillets. The salmon should still be slightly pink in the center and flake easily with a fork when it’s done.
Prepare the glaze separately: Cook the whiskey cream glaze in a separate pan and pour it over the cooked salmon. This allows the glaze to thicken properly and prevents the salmon from becoming overcooked.
Adjust the glaze consistency: If the whiskey cream glaze is too thick, you can thin it out with a little more cream or some chicken or vegetable broth. If it’s too thin, continue to simmer the glaze until it reaches your desired consistency.
Customize the flavor: Feel free to adjust the ingredients in the whiskey cream glaze to suit your taste preferences. For example, you can add more or less sugar, use different types of whiskey, or add extra spices or herbs.
Garnish for presentation: To elevate the presentation of your whiskey cream glazed salmon, garnish it with fresh herbs, such as chopped parsley or dill, and a sprinkle of freshly ground black pepper.
Recipe FAQs
We prefer eating salmon the night it is cooked, but leftovers can be stored in an airtight container in the fridge for up to three days.
Store any leftover salmon in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 275°F (135°C) for 10-15 minutes, or until warmed through. You can also reheat it in the microwave, but be careful not to overcook the salmon, as it can become dry and tough.
Yes, you can prepare the whiskey cream glaze in advance. Store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to use it, gently reheat the glaze on the stovetop or in the microwave, stirring occasionally to maintain a smooth consistency.
Yes, you can use frozen salmon. Make sure to thaw it properly in the refrigerator before cooking. Keep in mind that the texture of previously frozen salmon might be slightly different than fresh salmon.
Salmon is cooked through when it flakes easily with a fork and has an opaque, light pink color throughout. The internal temperature should reach 145°F (63°C) when measured with a meat thermometer.
Yes, you can substitute the whiskey with apple juice or a non-alcoholic dark beer for a similar flavor profile. Alternatively, you can use a non-alcoholic whiskey or bourbon extract to maintain the whiskey flavor without the alcohol content.
You can use any type of whiskey you prefer, such as bourbon, Scotch, or Irish whiskey. Each type will impart a slightly different flavor to the glaze. Choose one that you enjoy drinking and that complements the salmon.
Yes, you can use the whiskey cream glaze for other types of fish, such as halibut, cod, or mahi-mahi. Adjust the cooking time based on the thickness of the fish fillets and their specific cooking requirements.
What to Serve With Whiskey Cream Salmon
If you’re looking for delicious side dishes to serve with this salmon, we love serving Irish-inspired dishes like Irish Potato Pancakes, Fried Cabbage with Bacon, or The Best Easy Irish Brown Soda Bread Recipe!
We also love serving salmon with Air Fried Asparagus, French Onion Soup, and The Best Yeast Rolls.
One Pot Irish Whiskey Glazed Salmon Recipe
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Irish Whiskey Glazed Salmon Recipe
Equipment
Ingredients
Instructions
- In a large nonstick pan, heat butter on medium high.
- When butter is melted and foamy, add salmon, face down, to pan.
- Add garlic to pan.
- Cook salmon for 3-4 minutes, until slightly browned and crispy on top, when garlic is fragrant and softened, browned slightly.
- Carefully flip salmon to skin-side down.
- Pour in whiskey and carefully light with a long match.
- When whiskey flame has died off, turn heat off and push salmon and garlic to one side of pan.
- Add cream and whisk vigorously to incorporate with whiskey.
- Turn heat back to medium high and continue cooking salmon until opaque, ladling sauce over salmon as it finishes.
- Remove salmon from pan when cooked to your preference (I prefer Salmon cooked through as I am often working with frozen salmon in Northern Colorado – if it was fresh, I’d prefer slightly less than cooked through and a touch red in the middle, crispy on the outside.)
- Set salmon on serving platter or dishes, and turn heat on sauce up to high to reduce for 1-2 minutes.
- Remove sauce from heat and let set for about a minute – it will thicken slightly when not over heat.
- Pour sauce over salmon and serve immediately.
I made this on St Paddy’s Day because I needed to use the salmon I had in my fridge. Stumbled on this recipe when looking for something Irish and more exciting than what I usually do with salmon. We LOVED it! It’s an easy recipe. I freaked my husband out with the flambe but I didn’t light the kitchen on fire. Whew! I wish I knew how to flip salmon so it doesn’t fall apart…but it still tasted good! Will definitely make this again!
We tried this once ourselves and it was so easy and delicious we are doing it again for a dinner party tomorrow night. Can’t wait to flambé with our guests! Wonderful recipe.
This Salmon is unbelievable. We have made it twice now and it will be a staple! I think my grandchildren will talk about this dish- ha! My 1 year old daughter also LOVES it! This meal is easy and quick! Talk about impressive! Cannot wait to have guests over and light this shite up!