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Seared Salmon With Whisky Dip

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: appetisers
Servings: 4
Author: Karon Grieve


  • 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;
  • 4 tablespoons mayonnaise homemade or good quality
  • 1 tablespoon tomato ketchup
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon whisky
  • 1 teaspoon chopped fresh parsley


  • 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.