This luxurious yet simple seared salmon with whisky dipping sauce is the perfect party food nibble. It tastes amazing, can easily be eaten with a cocktail stick whilst on the move. Oh and it is just so easy to make.
Salmon canapes
Not all canapes are created equal. Some are more tempting than others and some are more healthy than others. This seared salmon ticks both of those boxes.
For friends looking for a healthy nibble these are just perfect. Low in calories, high on protein. If they don’t touch the gorgeously rich and creamy whisky dip then they are truly a paragon of virtue in the healthy eating stakes.
This seared salmon with whisky dipping sauce also makes a great wee starter for Christmas lunch, or any other celebratory meal for that matter. I love the idea of sharing platters and having lots of nibbles on the tabloe for everyone to dig into.
I love this recipe so much I put it in my latest book A Wee Taste Of Scotland which is all about Scottish inspired party food.
Scottish Salmon
For me salmon (especially Scottish salmon of course) is the ultimate celebration/party food. Not only does it taste wonderful but it’s just so luxurious.
It looks amazing too, bright and golden temptation on a plate. throw in the fact that you can whip up this amazing canape in a matter of minutes and really what’s not to like.
Ingredients for this seared salmon
- 1 large salmon steak approximately 2cm/3/4″ thick
- 1 teaspoon cracked black pepper
- ½ teaspoon powdered ginger
- ½ teaspoon sea salt
- 1 tablespoon oil
For the whisky mayonnaise dip
- 4 tablespoons mayonnaise (homemade or good quality) Here is how to make your own foolproof mayonnaise.
- 1 tablespoon tomato ketchup
- 1 teaspoon Worcestershire sauce
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon whisky
- 1 teaspoon chopped fresh parsley
How to make seared salmon with whisky dip
- You will want to work backwards here and make the dip first as it has to rest in the fridge for 1-2 hours to let the flavours fully develop.
- Simply mix all the dip ingredients together in a small bowl and stir well to combine.
- Cover bowl with clingfilm and pop into the fridge for 1-2 hours for time to work it’s magic!
- Remove skin and bones from the salmon steak and cut into 3cm/1” cubes
- Mix pepper, ginger and salt together and sprinkle all over the salmon cubes.
- Heat the oil in a frying pan and sear the salmon on a high heat for about 2 minutes, turning the cubes after they have seared on the bottom.
- Remove from pan and pop in some toothpicks ready for serving.
Serving suggestions
Serve the seared salmon cubes on a platter with the bowl of the whisky mayonnaise dipping sauce in the centre. Let your guests dig in to this fun festive treat that is enough to give you just a nice light taster before the rest of your big meal.
This recipe will serve as a nibble starter for 4 people depending on the size of the salmon steak you start with.
Looking for more quick and easy party food? Then check these out before you go;
Baked grapes with whipped feta bruschetta
Super easy prawn and bacon skewers
Steak toasts with mustard mayo
Scottish finnan toasts (posh fishy fingers!)
Smoked salmon on patoato scones
Mussel and leek party tartlets
Finally, if you do try this seared salmon with whisky dip recipe don’t forget to leave a comment/star rating below as I just love hearing from you guys. Want more Larder Love? Then follow me on Instagram/Facebook and Pinterest and sign up for my newsletter too of course.
Seared Salmon With Whisky Dip
Ingredients
- 1 large salmon steak approximately 2cm/3/4" thick
- 1 tsp cracked black pepper
- ½ tsp powdered ginger
- ½ tsp sea salt
- 1 tbsp oil
Whisky Dipping Sauce
- 4 tbsp mayonnaise homemade or good quality
- 1 tbsp tomato ketchup
- 1 tsp Worcestershire sauce
- 1 tsp freshly squeezed lemon juice
- 1 tsp whisky
- 1 tsp chopped fresh parsley
Instructions
- You will want to work backwards here and make the dip first as it has to rest in the fridge for 1-2 hours to let the flavours fully develop.
- Simply mix all the dip ingredients together in a small bowl and stir well to combine.
- Cover bowl with clingfilm and pop into the fridge for 1-2 hours for time to work it’s magic!
- Remove skin and bones from the salmon steak and cut into 3cm/1” cubes
- Mix pepper, ginger and salt together and sprinkle all over the salmon cubes.
- Heat the oil in a frying pan and sear the salmon on a high heat for about 2 minutes, turning the cubes after they have seared on the bottom.
- Remove from pan and pop in some toothpicks ready for serving.
Notes
PIN ME FOR LATER
How juice is the salmon. Love it !
Glad you like it so much
K x