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Whisky-and-maple glazed salmon
Whisky-and-maple glazed salmon

Whisky-and-maple glazed salmon

Preparation 5 minutes
Cooking time 25 minutes
Servings 4



  • 250 ml (1 cup) maple syrup
  • Juice of 2 limes
  • 15 ml (1 tbsp) Dijon mustard
  • 5 ml (1 tsp) tarragon
  • 2 ml (1/2 tsp) ground coriander
  • 2 ml (1/2 tsp) freshly ground black pepper
  • 100 ml (7 tbsp) whisky


  • 15 ml (1 tbsp) vegetable oil
  • 15 ml (1 tbsp) butter
  • 4 thick salmon fillets, without the skin, about 200 g (7 oz) each
  • Salt and freshly ground black pepper


  1. In a saucepan, mix together all the sauce ingredients but the whisky.
  2. Bring to a boil over medium-high heat.
  3. Reduce at a rolling boil for about 20 minutes, until syrupy.
  4. Add 30 ml (2 tbsp) of whisky and remove from the heat.
  5. Set aside.  
  6. In a skillet, heat the oil and butter over medium-high heat.
  7. Season the salmon with salt and pepper.
  8. Sear for about 1 minute on each side.
  9. Remove from the heat and set aside.
  10. Wash and dry the skillet.
  11. Add the sauce and heat it over medium-high heat.
  12. As soon as it boils, add the salmon fillets, skin side down.
  13. Cook for about 3 minutes (for rare doneness), moistening with some sauce constantly.
  14. Add the rest of the whisky and flambé.
  15. Serve with green asparagus and herbed rice.
Availability in stores