Scotch, Not Just an Adult Beverage.
Scotch isn’t solely for drinking; it can be an incredible flavor booster in recipes. One favorite is my Spaghetti with Smoked Salmon-Chipotle Cream Sauce. Today’s recipe is for Peppercorn Salmon with Scotch Whiskey Cream. I created this recipe for a zoom dinner with family.
For this dish, you will want a very flavorful scotch else you won’t know it’s there. A peaty scotch is especially good. For those who aren’t familiar with the beverage, peat adds a smoky flavor to the scotch and, thus, to this salmon dish. If you don’t have scotch, you can try this recipe with port, brandy, sherry, or even wine (white, rosé, or red). But the scotch is what really makes it special.
~ David
Peppercorn Salmon with Scotch Whisky Cream
To print this recipe, please click the small printer icon below.
Ingredients
- 2 six-ounce salmon fillets, skin removed
- 2 teaspoons Dijon mustard
- salt
- 2 teaspoons black peppercorns, crushed
- 2 tablespoons unsalted butter, divided
- 1 small shallot, finely minced
- 1/4 cup scotch whisky
- 1/2 cup cream
- 2 teaspoons whole grain mustard
- chives, for garnish
Instructions
- Preheat oven to 400°F.
- Skim-coat each salmon fillet on all sides with 1 teaspoon Dijon mustard (each). Lightly salt the tops (skinned side down) and then generously coat tops with the crushed black peppercorns.
- Melt 1 tablespoon butter in a small skillet or saucepan over medium heat and add the shallot. Cook until clear (about 2 minutes) then raise the heat and add the scotch whisky. Continue cooking until liquid is foamy and reduced to about 1-2 tablespoons. Add the cream and whole grain mustard and continue cooking, allowing it to boil gently, stirring often until thick. Season lightly with salt. Keep warm.
- In an oven-proof skillet, melt remaining 1 tablespoon butter over medium-high heat. When foam has subsided, add the fillets, peppered side down, and sear for 2 minutes, or until brown. Flip the salmon and place skillet in the oven for 4 minutes.
- When salmon is done to your liking (4 minutes in the oven was perfect for me), remove from the skillet and place on two warmed plates. Nap sauce over top, garnish with chives, and serve.
- Serves 2 as a main course; can be doubled.
© 2025 Copyright Cocoa & Lavender
Mimi Rippee
November 30, 2024 at 6:06 amThis sounds incredible, and it makes a pretty plate. I need to think of scotch/whiskey/bourbon as another seasoning and get more creative!
Cocoa & Lavender
December 7, 2024 at 8:27 amIt’s a great flavor addition, Mimi — I started using it when a recipe called for cognac and I was out, I loved the new flavor and have used it since!
Mad Dog
November 30, 2024 at 7:09 amThat looks delicious – I’m sure that I will be making it soon!
Cocoa & Lavender
December 7, 2024 at 8:27 amThanks, Mad Dog — very comforting food.
Gerlinde de Broekert
November 30, 2024 at 7:34 amThere is no shortage of scotch whisky in my house. Your recipe looks great and will try it soon.
Cocoa & Lavender
December 7, 2024 at 8:28 amThanks, Gerlinde — I hope you like it!
Gerlinde de Broekert
November 30, 2024 at 7:35 amThere is no shortage of scotch whisky in my house. I love the sauce and hope to make it soon.
Barb
November 30, 2024 at 7:52 amThis is the kind of fast food I like! It sounds delicious and looks fabulous!
Cocoa & Lavender
December 7, 2024 at 8:33 amIsn’t it funny? This is exactly how I see fast food, too. I’m a true believer that fine cooking can be fast and easy.
Frank | Memorie di Angelina
November 30, 2024 at 8:11 amSounds delicious, David. I absolutely adore peaty scotches. At today’s prices for single malt scotches this might be a bit of an extravangance, but heck you only live once!
Cocoa & Lavender
December 7, 2024 at 8:34 amWell, Frank, you can cheat and use less expensive scotch in the dish. I’ve done it and not one suffered!
Melissa
November 30, 2024 at 8:35 amA bottle of Aberlour 16 just happens to be the Scotch I have open at the moment, so I’ll definitely be giving this a try once we’ve gotten through a bit more of the Thanksgiving turkey!
Cocoa & Lavender
December 7, 2024 at 8:35 amOh, that pesky turkey… it does take over the fridge, doesn’t it? I think you will like this, Missy. Thanks, as always.
Susan Esco Chandler
November 30, 2024 at 10:00 amWhat happened to Del Bac?!?
Cocoa & Lavender
December 7, 2024 at 8:35 amMea culpa, mea culpa, mea maxima culpa.
Ben | Havocinthekitchen
November 30, 2024 at 10:56 amI do love cooking with alcohol, especially around the holiday season. That’s why this recipe sounds terrific, particularly the sauce part 🙂 And I have checked and saved the recipe for spaghetti – need to make them ASAP!
Cocoa & Lavender
December 7, 2024 at 8:36 amThanks, Ben — we often experiment with alcohol in cooking but I wish I had your ability with the cocktails!
Jill W Becker
November 30, 2024 at 11:06 amMy David would love this – add to must try list.
Cocoa & Lavender
December 7, 2024 at 8:37 amIt’s nice and simple, too, Jill.
angiesrecipes
November 30, 2024 at 12:02 pmThat looks incredible! That boozy creamy sauce sounds perfect for the rich salmon.
Cocoa & Lavender
December 7, 2024 at 8:37 amThey do pair together perfectly, Angie!
Eha Carr
November 30, 2024 at 3:25 pmAbsolutely love this! Could eat salmon most days and the simple sauce is perfection . . . wonder about the taste of Irish whisky, eg Jamieson’s . . . very popular amongst my friends at the moment . . .
Cocoa & Lavender
December 7, 2024 at 8:37 amThe sauce is a bit of a splurge, Eha, but every once in a while…
Ronit Penso
December 1, 2024 at 10:57 amGreat simple, yet sophisticated, dish. The mustard-peppercorn seasoning is so perfect with the whisky. 🙂
Cocoa & Lavender
December 7, 2024 at 8:38 amThanks, Ronit. As I always say, sophisticated doesn’t need to be complicated!
Jeff the Chef
December 2, 2024 at 7:29 amThis sounds so delicious, I think I’d serve it for Christmas!
Cocoa & Lavender
December 7, 2024 at 8:38 amWhat a nice idea, Jeff — thanks!
Karen (Back Road Journal)
December 2, 2024 at 2:56 pmMy husband is a Scotch drinker and this would be a great dish to try.
Cocoa & Lavender
December 7, 2024 at 8:38 amI hope he enjoys it, Karen.
Raymund
December 3, 2024 at 3:55 pmBut I love drinking my whiskey 😁😁
Anyways this Scotch Whiskey Cream Sauce sounds like a truly unique and flavorful twist on salmon! I love how you’re using the smokiness of peat from the scotch to enhance the dish, such a creative way to incorporate whisky into a recipe.
Cocoa & Lavender
December 7, 2024 at 8:39 amSo, you drink whisky while you are eating it Raymund! It’s a win-win!
Inger
December 11, 2024 at 6:23 amYou know I have some Scotch in my liquor cabinet and have no idea how it got there (my kids joke about my having absolutely everything in there)! This will be perfect to finally make some use of it.
Pauline
December 13, 2024 at 4:23 amI need to buy some Scotch Whisky, which I really enjoy by the way, and the peatier the better, and get cooking. This recipe looks so delicious. Thanks for the inspiration David.
Tricia M
December 20, 2024 at 12:16 pmI tried it with a brandy. Let me just say, I am in love with this recipe. I am going to make it with scotch next week. I can’t imagine the salmon being any better, but I can’t wait to be wrong.
sherry
January 25, 2025 at 2:33 amoh i am salivating David. That Scotch cream looks the business!
sherry