Total Time
20mins
Prep 10 mins
Cook 10 mins

This was adapted from a recipe by a Washington coast restaurant. You can use Scotch or something like Jack Daniels, which I used.

Ingredients Nutrition

Directions

  1. Dredge fillets in flour, to coat both sides.
  2. In a large skillet, heat butter and oil until hot. Brown fillets slightly on one side. Add salt and pepper.
  3. Turn fillets over and add garlic, shallot, mustard and brown sugar. Cook for a few seconds.
  4. Add vinegar. Fillet should be browned on second side now. With fillet still in pan, deglaze pan with whiskey. Add orange juice. Swirl pan to mix ingredients.
  5. Reduce sauce until it begins to thicken. Add cream and cook until heated.
  6. Place fillets on plates and spoon some sauce over each.
  7. Garnish with grated orange zest or chopped green onions, if desired.

Reviews

(7)
Most Helpful

Wow! This was great. I could not find raspberry vinegar, so I improvised and added a mixture of white vinegar and raspberry pecan dressing (amazing what you can do when you're desperate). Once I tasted it, I quickly cooked up 1/2 box of linguine and poured the sauce over the linguine, with the salmon on top. It was phenomenal! I did add more salt and garlic than the recipe called for. Thank you so much for this recipe!

mosma April 20, 2007

This is an amazing dish. Easy enough for everyday and fancy enough for company!! I added the salt and pepper to the flour and used 3 cloves of garlic. Whisked together the dijon,brown sugar and the raspberry vinegar. This sauce has so much flavor. At first I thought it had alot of whiskey. I was holding the whiskey over the pan and closed my eyes and poured it in to our surprise it wasnt overly strong, it blended well with the other ingredients. Thanks mikekey for sharing this recipe.

Calee January 27, 2007

This was fairly easy to make and delicious to eat. Anything that gets my family to eat fish happily is a definite winner. I'm always a bit afraid to cook fish b/c I find the timing tricky, but the salmon turned out like butter, and the sauce was very tasty. Just enough taste of citrus. Thanks mikekey!

helowy January 23, 2007

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