Maple-Bourbon Basted Grilled Salmon

When I see Wild-Caught Sockeye Salmon, I splurge and buy it. This simple glaze has only four ingredients: pure maple syrup, bourbon, butter and cider vinegar. In less than 15 minutes, we had beautifully grilled salmon for dinner. Sometimes the simplest recipes can turn out to be some of the best. This one sure was! (Recipe comes from Cuisine at Home, Jun 2011 Issue)

Maple-Bourbon Basted Grilled Salmon

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  • Prep Time


  • Total Time


  • Servings



  • ¼

    Pure Maple Syrup (not pancake syrup)

  • 2

    Tbsp. bourbon

  • 1

    Tbsp. unsalted butter

  • 1

    tsp. cider vinegar

  • 4

    boneless, skinless Alaskan salmon fillets (6 oz. each)

  • Salt and black pepper


Preheat grill to high. Brush grill grate with oil. Combine maple syrup, bourbon, butter, and vinegar in a small saucepan on the stove top; boil over medium-high heat until thickened, about 3 minutes. Season fillets with salt and pepper. Grill fillets, covered, 3 minutes. Flip fillets, baste with maple glaze and grill until firm to the touch, 2-3 minutes more. Baste fillets again before serving.


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