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roasted pistachio salmon with maple whiskey sauce

(4 ratings)
Singerar avatar
Blue Ribbon Recipe by
Patricia Naveira
@Singerar
Burbank, CA

This is one of my husband and son's favorite dishes. It's so easy to make and tastes like a high-end restaurant item. This is still a fabulous recipe without the whiskey; just omit if needed.

Blue Ribbon Recipe

Wow, this is an impressive salmon dinner. It's definitely fancy, so perfect for a special meal like an anniversary, Valentine's Day, or New Year's Eve. The whiskey sauce is decadently delicious. We would not skimp on the whiskey! It gives the salmon and the sauce a smooth and smoky flavor. The pistachio crust is delicious. Adds a little crunch to the flaky salmon. Baked to perfection, the salmon is juicy and just melts in your mouth.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 4 serving(s)
prep time 2 Hr
cook time 30 Min
method Bake

Ingredients For roasted pistachio salmon with maple whiskey sauce

  • 4
    salmon fillets
  • 1/3 c
    whiskey (I use Jack Daniels) plus 2 tb
  • 1/2 c
    butter
  • 1/2 c
    maple syrup
  • 1/2 c
    brown sugar, light
  • 1/2 c
    pistachio nuts; chopped, dry roasted

How To Make roasted pistachio salmon with maple whiskey sauce

  • Marinating salmon in a resealable bag.
    1
    Marinate salmon in 1/3 cup whiskey in a Ziploc bag for at least 2 hours in the refrigerator. Preheat oven to 350 degrees.
  • Butter, maple syrup, brown sugar, and whiskey in a saucepan.
    2
    Combine butter, maple syrup, brown sugar, and 2 tablespoons of whiskey together in a saucepan.
  • Heating sauce until it simmers.
    3
    Cook on high heat until almost boil then simmer reducing heat until you have a thicker consistency, about 15 minutes.
  • Sauce cooling in the saucepan.
    4
    Reserve 1/2 of the mixture, set aside, and keep warm.
  • Basting the salmon.
    5
    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.
  • Continuing to baste while salmon bakes.
    6
    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.
  • One last baste with whiskey sauce.
    7
    Baste one last time with fresh reserve whiskey sauce.
  • Topping salmon with chopped pistachios.
    8
    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.
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