Peppered Salmon with Whiskey Cream Sauce

Aaaaaand it’s time for yet another deceptively easy gourmet recipe! Oh, the love! I love me some salmon. I love me some cream. I love me some salmon and whiskey cream. But I love most is how this recipe will probably only take you 20 minutes to throw together. Serve this to your guests and you’ll have them rolling back their heads in pure ecstasy. And when they beg you for the recipe, which (believe me), they will, they’re going to slap their palms on the table and exclaim, “NO WAY!” And you’re going to smile calmly and say, “Yes, way.” Between mouthfuls of this peppered salmon, while you’re too busy lapping up some of that fantastic sauce with bits of warm bread, I hope you think of me and know that I’ll be thinking of you too. We’ll be thinking the same thing: “This is what it truly means to win.”


1 Tablespoon black peppercorns, crushed

1/2 Tablespoon white peppercorns, crushed

2 6-oz. salmon steaks

1 teaspoon Dijon mustard

Freshly ground sea salt


1 Tablespoon Irish whiskey

1/2 cup heavy cream

1 tablespoon chopped fresh chives, plus extra to garnish


  • Combine crushed peppercorns. Cover salmon steaks with mustard and press peppercorns into the cut sides of the salmon to form thin coating. Season with salt.
  • Melt butter in a hot pan. Add salmon steaks. Reduce the heat to medium and cook on one side, until browned, about 3 minutes.
  • Increase heat to medium high, turn over salmon. Add whiskey. Cook rapidly until the whiskey has been reduced. Add the cream and stir quickly, scraping up any bits that are sticking to the bottom of the pan. Bring to a boil.
  • Cook until the sauce starts to thicken (1-2 minutes), then season to taste with salt and pepper. Stir in the chopped chives and serve immediately, garnished with the extra chives.


Rating: 5.0/5. From 1 vote.
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