A delightful salmon recipe featuring a whiskey-infused glaze and a creamy sauce, perfect for a special dinner.
Coat the salmon fillets in the flour, ensuring both sides are evenly covered.
Shake off any excess flour to prevent clumping during cooking.
Heat the butter and olive oil in a skillet over medium heat until hot.
Ensure the skillet is hot enough to sear the salmon properly.
Place the salmon fillets in the skillet and cook until golden on one side.
Avoid moving the salmon too much to achieve a good sear.
Flip the salmon and add the garlic, shallot, Dijon mustard, and brown sugar to the skillet.
Stir the aromatics gently to prevent burning.
Pour in the raspberry vinegar and whiskey, swirling the skillet to combine.
Deglazing helps lift the flavorful bits stuck to the skillet.
Add the orange juice and reduce the sauce until slightly thickened.
Stir occasionally to prevent the sauce from sticking.
Stir in the heavy cream and cook until heated through.
Do not boil the cream to avoid curdling.
Serve the salmon on plates, spooning the sauce over the top.
Garnish with fresh herbs or orange zest for added color and flavor.
