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Whisky-Glazed Salmon
4
Whisky-Glazed Salmon is designed to be approachable and genuinely satisfying, with a method that keeps prep manageable while still building depth and balance.
Whether you cook it for a busy weeknight or a relaxed weekend meal, this refreshed version is easy to follow and made to deliver confident home-cooked results.
Method
15m30m45m
- Preheat the oven to 200°C (392°F) and line a baking tray with foil.
- In a small saucepan, combine 100ml of whisky, 60ml of honey, 60ml of soy sauce, 1 minced garlic clove, and 1 teaspoon of grated fresh ginger. Bring to a boil over medium heat, then reduce the heat and simmer for 5-7 minutes until the sauce has thickened slightly.
- Place 4 salmon fillets (about 150g each) on the prepared baking tray. Brush the salmon generously with the whisky glaze.
- Bake the salmon in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.
- While the salmon is baking, occasionally brush it with more glaze for a rich, caramelized coating.
- Remove the salmon from the oven and let it rest for a few minutes before serving.
- Garnish with chopped fresh parsley and serve with lemon wedges.
Ingredients
- 1 tbsp Extra virgin olive oil
- 2 tbsp Brown sugar
- 60 ml Whisky
- 45 ml Soy Sauce
- 2 cloves Garlic Cloves minced
- 1 tsp Ginger Powder grated
- Black Pepper, to taste
Notes
Taste and adjust seasoning at the end so the final flavour is balanced.
If reheating, add a small splash of water or stock to refresh texture.
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