Ginger Whiskey Glazed Salmon


  • 2- 6 oz pieces Wild Salmon (skin on)
  • 1 head baby bok choy, quartered
  • Salt & Pepper
  • Olive oil
  • Fresh or pickled ginger (optional for plating)


  • 1/4 cup Cask & Crew Ginger Spice Whiskey
  • 1 tbsp Soy sauce
  • 1/2 tsp Rice wine vinegar
  • 1 tsp chopped garlic
  • 2 tbsp honey
  • 1 tsp red pepper flakes
  • 1 tsp fish sauce (optional)


  1. Add all marinate ingredients in a ziplock bag and shake vigorously to distribute honey. Add salmon. Marinate in refrigerator for 2-4 hours.
  2. Remove salmon from refrigerator to bring close to room temp. and set aside.
  3. Quarter bok choy - oil and season. Place on heated skillet or griddle. Turn to cook sides evenly (2-3 min per side).
  4. At first turn of bok choy, heat another saute pan with 2 tbsp oilve oil to med-high.
  5. Add salmon and marinade to pan (skin side down).
  6. Cook each side 3 min or to your liking (5 min each side is well done), continue turning the bok choy.
  7. Remove salmon from pan, allow marinate to concentrate for 30 sec.
  8. Plate salmon, spoon sauce on top, finish with fresh ginger sticks or pickled ginger. Plate bok choy on side.

Join Our Crew

Hang with our crew and stay connected to amazing cocktails, great whiskey insights, creative recipes, crew happenings, storytelling… just about everything it means to part of a #truecrew.