Maple Whiskey Salmon Recipes

CEDAR PLANKED SALMON WITH WHISKEY MAPLE GLAZE

Steps:

• Plank: Make sure that the plank has soaked for at least 1 hour and up to 24.
• Glaze: Combine the whiskey and maple syrup in a small saucepan, bringing the mixture to a low boil and reduce by about half. You should have a thick syrup that coats the back of a spoon. Add chilies and butter and stir until just combined. Set aside and keep warm.
• Season the salmon with salt, pepper and granulated onion. Pour the glaze over the salmon carefully. Let the salmon sit for 10 - 15 minutes at room temperature, until the rub is moistened.
• Preheat the grill on medium high heat for 5 - 10 minutes. Rinse the plank and place it on the cooking grate. Cover the grill and heat the plank for 4 - 5 minutes or until it starts to throw off a bit of smoke and crackles lightly.
• Reduce the heat to medium low. Season the plank with kosher salt and place the salmon, skin side down, on the plank. Cover the grill and cook for 15 to 20 minutes or until the fish flakes.
• Check periodically to make sure the plank doesn't catch fire and spray the burning edges with water if it does, making sure to close the lid afterwards.
• When the salmon is done, squeeze half a lemon along its length and carefully transfer to a platter. Garish with remaining lemon cut into slices.

MAPLE-GLAZED SALMON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix maple syrup, soy sauce, garlic, dill, garlic salt, and pepper together in a small bowl.
• Place salmon in a shallow baking dish and coat with the maple syrup mixture. Cover dish and marinate salmon in the refrigerator, turning once, about 30 minutes.
• Bake salmon, uncovered, in the preheated oven until fish flakes easily with a fork, about 25 minutes.

ROASTED PISTACHIO SALMON WITH MAPLE WHISKEY SAUCE

Steps:

• 1. Marinate salmon in 1/3 cup whiskey in zip-lock bag for at least 2 hours in refrigerator. Preheat oven to 350 degrees.
• 2. Combine butter, maple syrup, brown sugar and 2 tablespoons of whiskey together in a saucepan. Cook on high heat till almost boil then simmer reducing heat until you have a thicker consistency, about 15 minutes. Reserve ½ of the mixture, set aside and keep warm.
• 3. Place salmon on a foil lined cookie sheet or baking pan sprayed with non-stick spray then lightly baste with the remaining whiskey sauce on both sides. Bake for 25-30 minutes, basting twice during the baking. Time in cooking may vary depending on the thickness of the salmon. Discard the used basting sauce.
• 4. Baste one last time with fresh reserve whiskey sauce and sprinkle with the roasted pistachios just before serving. Lightly drizzle with whiskey sauce and serve hot. Perfect with a Rice Pilaf and/or Asparagus Also, this works just fine WITHOUT the Whiskey if you don't want to cook with the liquor.