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Enjoying: Filey Bay Whisky Glazed Salmon


We’re always thinking about whisky and we’re usually thinking about food too. So when there’s an opportunity to do the two things together, we don’t pass over it!

Jenni’s husband Nick is a expat Canadian and he was very keen to bring together two of his favourite things for this recipe: Filey Bay Whisky and Maple Syrup. This is a great recipe for early summer dining – a small amount of prep, cooked on the BBQ and tastes great with whatever seasonal veg you can find or grow.

Nick’s Filey Bay Whisky Glazed Salmon
with Bec & Dave’s homegrown Asparagus


  • Large salmon fillet
  • Light soy sauce
  • Maple syrup
  • Filey Bay Whisky (ex-bourbon led styles work especially well)
  • Asparagus
  • Spring onions
  • Rice (but could use new potatoes too!)
  • Brown sugar
  • Ginger, garlic, rice vinegar and sugar
  • Coriander and sesame seeds to serve


  • Clean and descale salmon, pat dry and sprinkle a bit of salt on the skin
  • Mix 1/3rd of a cup each: light soy sauce, maple syrup & Filey bay Whisky
  • Use half as a marinade for the salmon; add some 2 tablespoons of brown sugar to the remaining liquid for the glaze
  • Peel the rough skin off the asparagus spears, then marinate with the spring onions in ginger, garlic, rice vinegar and sugar
  • In a small frying pan, fry off the glaze by about two thirds, until it’s sticky
  • Apply the glaze to the skin side of the salmon, and put on the BBQ grill on high heat, glazing the top side at the same time
  • Grill the salmon on very high heat for 1 minute, then indirect heat for 7-8 minutes
  • Grill the asparagus and onions on high heat for 2-3 minutes until lightly charred
  • Cook the rice or new potatoes as preferred
  • Plate up with chopped coriander, sesame seeds, the rest of the glaze on top… and a dram of Filey Bay!

For extra Canadian-ness, Nick also suggests that you could grill it on a slab of maple wood too


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