Pan-Seared Salmon with Irish Whiskey Cream Sauce

By AislePrompt Editorial · ·

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 developed and reviewed.

Golden pan-seared salmon fillets topped with a silky cream sauce infused with Irish whiskey and fresh dill. This Irish-inspired seafood recipe, ready in about 25 minutes, pairs salmon fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 4 salmon fillets dry and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
  2. Step 2: Place salmon skin-side down and cook for 5 minutes until the skin is crisp. Flip and cook for another 3 minutes until the salmon is just cooked through. Remove salmon from skillet and keep warm.
  3. Step 3: In the same skillet, melt 2 tbsp unsalted butter over medium heat. Add 2 finely chopped shallots and sauté for 2 minutes until translucent.
  4. Step 4: Carefully add 1/4 cup Irish whiskey to deglaze the pan, cooking for 1 minute to reduce slightly.
  5. Step 5: Stir in 1 cup heavy cream and simmer gently for 3-4 minutes until the sauce thickens and coats the back of a spoon.
  6. Step 6: Remove from heat and stir in 2 tbsp chopped fresh dill and 1 tbsp lemon juice. Spoon sauce over salmon fillets and serve immediately.

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