Speyside Splendour

As we prepare to wave goodbye to Whisky month for another year, we thought we’d squeeze in one more whisky-infused recipe that we created for the lovely folk at Historic Scotland.  Again sticking to local Scottish ingredients we’re pretty sure this one will be a winner. It’s also the perfect excuse to get out exploring an area of Scotland that has no shortage of distilleries or historic attractions to visit. After you try today’s tasty creation be sure to check out the Scotch Bonnet Venison Burger and Cracking Cranachan recipes too.   Sticky Summer Salmon Serves 4 Speyside is famous for its whisky, wildlife and jaw dropping scenery. Indeed our sauces are made with the regions finest blended whisky (that’s about as much as our Master Blender will allow us to tell you!).  So, we have created an equally jaw dropping recipe for you to try using a staple ingredient from the area; salmon. Pop along to Dallas Dhu to pick up a bottle or two and get cooking - you may even learn a thing about historic Scottish distilleries too!


Salmon with ginger glaze  



2 Tablespoons Scotch Whisky Sauce

2 Tablespoons Olive Oil

1 Tablespoon Honey

4 Salmon Fillets



To make the marinade:

Add the Scotch Whisky Sauce, olive oil & honey together in a bowl and mix until fully incorporated. The oil has the added benefit of ensuring the salmon steaks retain a moistness and the honey will help it stick.

1. Place the salmon in a shallow dish and pour the sauce over. Marinade the salmon fillets for 15 minutes (or overnight if you have the time).

2. Place the fish on a non-stick frying pan at medium heat and fry until the skin is golden.

3. Serve immediately with your choice of sides. We find asparagus and new potatoes are a delicious accompaniment.  

Here are some fine photos of Dhallas Dhu, take your whole clan along for some exploring!








Have any questions about our sauces and where to find them? Feel free to get in touch at info@whiskysauce.co.uk.



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