Name: Whiskey Cream Salmon & Corn Skillet
Ingredients: 5 strips bacon, cut into small pieces 1 cup diced onion 2 garlic cloves, minced or grated 1/3 cup whiskey 2 cups half and half (you can use heavy cream if you’re feeling wild) 3.5 cups fresh or frozen corn kernels (give or take, I eyeball this) 4 salmon fillets/portions Olive oil, for brushing Salt and pepper, as needed Fresh green herbs for finishing (I like basil, dill and/or parsley for this).

Whiskey Cream Salmon & Corn Skillet

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A delicious, summertime salmon skillet that packs a punch with the bold flavors of whiskey, bacon and garlic. I love to serve this family style and let everyone enjoy digging down into that creamy garlic sauce.

Author: Lauren McDuffie
Yield: 4 servings 1x

Ingredients

Scale

5 strips bacon, cut into small pieces

1 cup diced onion

2 garlic cloves, minced or grated

1/3 cup whiskey

2 cups half and half (you can use heavy cream if you’re feeling wild)

3.5 cups fresh or frozen corn kernels (give or take, I eyeball this)

4 salmon fillets/portions

Olive oil, for brushing

Salt and pepper, as needed

Fresh green herbs for finishing (I like basil, dill and/or parsley for this).

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Instructions

Preheat your oven to 425 degrees F. Adjust your rack to the middle position.
Add the bacon to a large oven-proof skillet set over med-high heat and cook until crisp, the fat fully rendered. Transfer to a paper towel-lined plate to drain. Keep 1 TBSP of the bacon drippings in the pan. Reduce the heat to medium.
Add the onion and corn to the pan and cook, stirring occasionally, until the onion has softened; 5 to 7 minutes. Add the garlic and cook for one minute more. Add the bourbon and cook until the liquid has evaporated some; about 30 seconds or so.
Add the half and half to the pan, and season everything with salt and pepper to your liking. Let this simmer for 6 to 8 minutes, stirring occasionally, so the sauce can reduce and thicken a little bit.
Brush the salmon fillets with a little olive oil and season with salt and pepper. Place them on top of the corn + cream mixture, sprinkle the reserved bacon over top, and set in the oven to roast until done. The cook time will vary depending on the thickness of your fish, but typically 8 to 9 minutes is just enough to cook the fish through and leave it tender and buttery soft (see note).
Serve with fresh chopped herbs on top, and enjoy!

Notes

NOTE: Salmon typically likes to roast at high temps for shorter amounts of time. I’ve found that 425 is ideal, and I start to check the fillets around 7 to 8 minutes. You’re looking for tender, easily flaked flesh.

Allow about 6 minutes of cook time for each ½-inch of thickness.

Find it online: https://mykitchenlittle.com/2020/06/15/whiskey-cream-salmon-corn-skillet/