Whiskey Marinated Salmon 

20 MIN
24 H

Whiskey Marinated Salmon 


  • 1 salmon fillet (225 g / 1/2 lb) with the skin, very fresh
  • 2 tablespoons (30 ml) whiskey
  • Sea salt
  • Sugar
  • Freshly ground pepper 

  • 1/4 cup (60 ml) fresh herbs (lemon balm, cilantro or dill), approximately


  • 1 egg yolk 

  • 1 tablespoon (15 ml) Dijon mustard
  • 1/4 cup (60 ml) vegetable oil
  • 2 teaspoons (10 ml) whiskey (optional)
  • 1 teaspoon (5 ml) honey
  • 1/4 cup (60 ml) chopped fresh chives
  • Pepper 


  1. Place the salmon fillet, skin side down on a plate. Cover with the whiskey.
  2. Season the fish with salt, a bit more than usual. Sprinkle with the same amount of sugar. Season with pepper and scatter the herbs on the fish.
  3. Lightly press the herbs onto the flesh of the fish and turn over. Cover with plastic wrap. Marinate in the refrigerator for 24 hours. 


  1. In a bowl, whisk the egg yolk with the mustard. Add the oil in a thin stream while whisking vigorously.
  2. Add the whiskey, honey and chives. Whisk vigorously again. Season with pepper and refrigerate until ready to use.
  3. To serve, slice the salmon as thinly as possible. Drizzle with the mayonnaise.