Irish Whiskey-Glazed Salmon with Dill and Mustard Sauce

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Pan-seared salmon glazed with Irish whiskey and finished with a tangy dill-mustard cream sauce, blending Irish flavors into a light seafood dish. This Irish-inspired St. Patrick’s Day recipe, ready in about 25 minutes, pairs salmon fillets, skin on, Irish whiskey, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Irish cuisine 420 cal/serving

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Ingredients

4 (6 oz each) salmon fillets, skin on
1/4 cup Irish whiskey
2 tbsp Dijon mustard
1/2 cup heavy cream
2 tbsp fresh dill, chopped
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tbsp lemon juice

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Instructions

Step 1: Pat dry 4 salmon fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Place salmon fillets skin-side down and cook for 4-5 minutes until skin is crisp.
Step 3: Flip the fillets and add 1/4 cup Irish whiskey to the pan. Carefully tilt the pan to flambé or simmer the whiskey until it reduces to a glaze coating the fish, about 2-3 minutes.
Step 4: Remove salmon from the pan and set aside, tented with foil to keep warm.
Step 5: Reduce heat to medium-low and add 1/2 cup heavy cream, 2 tbsp Dijon mustard, 2 tbsp chopped fresh dill, and 1 tbsp lemon juice to the skillet. Stir continuously for 3-4 minutes until the sauce thickens and is smooth.
Step 6: Spoon the dill-mustard sauce over the salmon fillets and serve immediately.