Pan-Seared Salmon with Irish Whiskey Glaze and Champ Potatoes

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

This elegant dish features crisp-skinned salmon glazed with a sweet and tangy Irish whiskey sauce, served alongside creamy champ potatoes with scallions. This Irish-inspired St. Patrick’s Day recipe, ready in about 40 minutes, pairs salmon fillets, skin on, Irish whiskey, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Ingredients

• 4 (6 oz each) salmon fillets, skin on
• 1/4 cup Irish whiskey
• 2 tbsp brown sugar
• 3 tbsp butter
• 1 tbsp lemon juice, freshly squeezed
• 2 lbs russet potatoes, peeled and diced
• 3 scallions, thinly sliced
• 1/2 cup milk
• 1 1/2 tsp salt
• 1 tsp black pepper, freshly ground
• 2 tbsp olive oil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Place 2 lbs peeled and diced russet potatoes in a large pot, cover with cold salted water (1 tsp salt), and bring to a boil over high heat. Cook for 15-18 minutes until tender.
2. Step 2: While potatoes cook, heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Season 4 salmon fillets with 1/2 tsp salt and 1/2 tsp pepper. Place salmon skin-side down and sear for 5-6 minutes until skin is crisp. Flip and cook for 2-3 minutes until just cooked through. Remove salmon and keep warm.
3. Step 3: In the same pan, reduce heat to medium and add 1/4 cup Irish whiskey and 2 tbsp brown sugar. Stir and cook for 3-4 minutes until the glaze thickens slightly. Remove from heat and whisk in 2 tbsp butter and 1 tbsp lemon juice until glossy.
4. Step 4: Drain potatoes and mash with 1/2 cup milk, 3 thinly sliced scallions, 1/2 tsp salt, and 1/2 tsp black pepper until creamy.
5. Step 5: Plate the champ potatoes, top each with a salmon fillet, and drizzle generously with the Irish whiskey glaze.