Whiskey-Glazed Salmon With Salt-Crusted Potatoes

I do the same technique but with soy sauce and Chinese 5 spice. I marinate the fish- skin up in soy sauce for about a half hour then flip it to cook skin side down. I add a little water to the pan - rub the salmon with the spice and poach for about 10 minutes with a lid. The Chinese 5 spice and the soy give a nice color to the fish which is moist and easy to serve.

interesting, is there an alternate alcohol that would work if one is not fond of whiskey?

Raised by a commercial fisherman, fish was never cooked with skin on, it was always removed along with any grey or discolored flesh, which is not to be eaten. Fresh or properly trimmed fish, does not give off an unpleasant odor when cooked. It should smell like salt water when uncooked, if there’s an odor, pass on it. Salmon was the first store bought fish I prepared for my kids, trimmed of skin, cut into 1” cubes, sautéed in a mix of 1/2 olive oil, 1/2 honey until cooked through but not dry

I cooked this as directed. Delicious! I'm not sure the potatoes were as delicious looking as the photo but... they were okay. The glaze on the salmon was amazing. I kept asking my husband (in the other room) if he could smell salmon and he said no. So I think the goal of smell-less salmon was achieved. :-)

This potatoes is what they call in Canary Islands (Spain) papas arrugás o papas arrugadas, wrinkled potatoes. They are usually served with mojo picón a rich spicey sauce. 1 head of garlic 1 tablespoon of breadcrumbs 2 cayenne peppers 2 tablespoons paprika 2 tablespoons cumin vinegar olive oil Salt

Bourbon is whiskey.

I usually marinate my salmon in a mixture of soy sauce, fresh garlic and fresh ginger. I then cook in the over until done, 10 minutes each side. I prefer the oven so I don't have cooking oil splattering all over the top of my range. It comes out very tasty. Instead of potatoes I prefer a green vegetable like broccoli or string beans to go with the fish.

To make a version without whiskey, choose another spirit that, when reduced, will give a nice viscous cling. Dry sherry would be my choice; port or cognac will also work. In each case, you won’t need to add quite so much sugar.

There being no way to either edit or reply to my original reply… I just finished eating my version with white wine and a small amount of smoked paprika subbing for the whiskey. It was yummy, easy, and quick. I might cut down a bit on the sugar next time if I make it this way. If I get some actual whiskey I’ll try first as written.

I didn’t have whiskey and used Bourbon instead. Sooo very easy and delicious! I’ll make this every week. Thanks!

Could this recipe using the sauce be baked in an oven.

Like another commenter, I use the same technique but with a soy sauce based steaming liquid. A couple of tablespoons of soy sauce, a tablespoon of dry sherry, a 1/2 t of sugar, and if I have it, some ginger and a squeeze of lemon or orange. Oh, and slivers of green onion. This is for about .75 # of salmon, which is the right amount for two of us. A skillet or double-boiler work fine for this.

I like whiskey just fine but don’t have any. Going to try this tomorrow night substituting dry white wine and a small amount of smoked paprika to try to get an edge of the smokey whiskey taste.

This was tasty! The potatoes are good but I’d add a few tablespoons of butter after they’re done, they were dry.

Bourbon Whiskey, Irish Whiskey, Scottish Whisky