Salmon with Maple Bourbon Reduction by Cindy Pascale

Salmon with Maple Bourbon Reduction by Cindy Pascale

Salmon with a Maple Bourbon Reduction is one of my husband’s favorite dish. This is a flavorful, elegant dish that is perfect for a dinner party and easy enough to be served any night of the week. The Maple Bourbon Reduction sauce is so delicious that my husband likes to pour it on his side dishes. If you want extra Maple Bourbon Reduction sauce, keep the ratio of 2 parts butter to 1 part Maple Bourbon.


  • 2 salmon filets, skin removed
  • 3 tbsp butter, 1 tbsp for cooking the salmon, 2 tbsp for the maple reduction
  • 1 tbsp maple bourbon
  • salt and pepper to taste


  • Heat 1 Tbsp of butter in nonstick frying pan. Add salmon and salt & pepper to taste.
    Cook salmon until desired doneness.
    When the salmon is cooked, add 2 Tbsp butter and 1 Tbsp bourbon to the pan. Bring to a boil to cook off the alcohol while stirring and scraping the bottom of the pan to loosen any small bits of salmon. Let boil about 30 seconds. The finished sauce will be the consistency of melted butter.
    Remove salmon fillets from pan. Spoon sauce over salmon and serve.

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