Salmon with Whiskey and Cream

I bought a fish and shellfish recipe book from Costco a couple years ago because I'm a big fan of seafood. Unfortunately, my husband doesn't like it as much :( I finally got around to making a dish out of it and it was one that he liked! What's even better is my dad (who really doesn't care for fish at all) liked it as well! Both of them requested I make it again in the future!!! The best part is this dish is really fast and easy.

The recipe calls for salmon fillets, but my husband prefers white fish so I went ahead and prepared it with both halibut and salmon.

4 salmon fillets, about 6 oz each
1 tsp chopped fresh thyme leaves
1/4 butter
5 Tbsp whiskey
2/3 cup heavy cream
Juice if 1/2 lemon
Salt and ground black pepper
Dill sprigs, to garnish

• Season fillets with the salt, pepper and thyme. Melt half the butter in a frying pan large enough to hold two fillets side by side. When the butter is foaming, fry the first two fillets on each side until they are golden on the outside and just cooked through.
• Pour in 2 tablespoons of the whiskey and light it on fire. When the flames have died down, transfer the fillets to a plate and keep hot.
• Repeat above steps with the other two fillets.
• Pour the cream into the pan and bring to a boil, stirring constantly and scraping up the cooking juices from the bottom of the pan. Let bubble until reduced and slightly thickened. Season and add the last of the whiskey and a squeeze of lemon.
• Place the salmon on individual plates, pour on the sauce, and serve garnished with dill.