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Pan Seared Shoreline Salmon

Yields1 Serving

Recipe courtesy of Rib Eye Jack's Ale House, Burlington. Visit them at ribeyejacksalehouse.com or call 905.633.9929

Pan Seared Shoreline Salmon

 5-7 oz Fillet of Fresh Salmon, (skin on with scales removed)
 ½ oz Olive Oil
 2 oz Local Ontario Honey
 ½ oz Forty Creek Copper Pot Whisky
1

Heat the olive oil in a skillet, season the salmon with salt and pepper, and then place the salmon skin side down in the pan.

2

Cook for approx. 4 minutes until the skin is crispy, and then turn it over.

3

While the salmon finishes cooking, add the honey and whisky and deglaze the pan for about 2 minutes.

4

Remove the salmon from the skillet and pour the glaze over it when serving.

5

Serve with your choice of rice, mashed potatoes, and fresh seasonal vegetables.