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Gin Salmon

We’re delighted to partner with Scottish foodie Lois (author of shewolffe blog) to bring our fans a series of delicious gin-infused recipes that are not only mouth-watering but are also simple to create at home, so without further ado we hand-over to Lois to bring to you a moreish Salmon & Gin recipe…

Scots have a history of travelling the world - we explored, we engineered, we settled. And we still yearned for home. I’m lucky, I’ve only ever done the short-term travelling, so I’m a Scot who still is at home in Scotland, and who enjoys the bounty of this land. But I love flavours from around the world, so often use a mix of incredibly local ingredients, or classic Scottish ingredients with flavours from further afield.

Today it’s blowing a hooly out there, but that’s ok - the washing is on the line so it’ll be dry in no time. And I’m inside, warm and cosy, thinking about what’s for supper. I want something quick, something that won’t take much actual prep, but will be full of flavours from somewhere warmer, perhaps Asia.

And, I have two wonderful wild salmon fillets in the fridge. So, it looks like it’s going to be a riff on Asian salmon.

Gin-infused salmon recipe

Ingredients:

Marinade

1 Tbsp brown miso paste

2 tsp balsamic vinegar

2 tsp soy sauce

1 tsp worcestershire sauce

2 TBsp Caorunn gin 

2 salmon fillets

1 tsp sesame seeds

Method:

  1. Mix all the marinade ingredients in a dish big enough for the two salmon fillets to sit in
  2. Turn the salmon fillets over in the marinade to coat them
  3. Leave them in a cool place for about half an hour or so
  4. Turn your grill to HIGH
  5. Put the salmon fillets skin side down on a grill pan and pop under the grill for 5 minutes
  6. Sprinkle the salmon fillets with sesame seeds and pop back under the grill for another 2 minutes (or less if they are burning!)

Serve with noodles or rice, and a green veg like pak choi, or cabbage.

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Cromdale
Grantown-on-Spey
PH26 3PF

Email: contact@caorunngin.com

Telephone: + 44 (0)1479 874933 

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