Notes from the Test Kitchen:
This sauce is so decadently delicious! The maple flavor is far more prominent than that of the whiskey, which suited my palette just right. It's perfect atop the salmon, but would be wonderful on chicken as well.
Marinate salmon in 1/3 cup whiskey in zip-lock bag for at least 2 hours in refrigerator. Preheat oven to 350 degrees.
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.
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.
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.