Instructions

Prepare the salmon

• Pat the salmon fillets dry with paper towels. Season both sides with 1 teaspoon kosher salt and ½ teaspoon black pepper. Dry fish is essential for properly crisp skin.

Crisp the salmon

• Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Place the salmon skin-side down in the pan and press gently with a spatula for the first 20 seconds so the skin stays flat.
• Cook for 5–6 minutes until the skin is deeply crisp and the salmon is about three-quarters cooked through.
• Flip the salmon and cook the second side for 1–2 minutes, then transfer the fillets to a warm plate.

Deglaze the pan

• Lower the heat to medium. Carefully add ¼ cup Irish whiskey to the skillet to deglaze the pan, scraping up the browned bits with a spoon. Let the whiskey simmer for 1–2 minutes until slightly reduced.

Build the glaze

• Whisk in 1 tablespoon whole grain mustard and 1 tablespoon amber honey. Allow the sauce to reduce for about 2 minutes until it begins to thicken slightly.

Finish the sauce

• Remove the pan from heat and whisk in 2 tablespoons cold Irish butter, one cube at a time, until the sauce becomes glossy and emulsified. Stir in 1 tablespoon lemon juice.

Glaze the salmon

• Return the salmon fillets to the pan and spoon the whiskey glaze over the fish for 30 seconds to coat.

Serve

• Plate the salmon skin-side up and spoon a little of the whiskey mustard glaze around the fish. Finish with fresh parsley if desired.