Bourbon and fish and bourbon and fish...

So, if anyone cares, maple syrup, chicken stock, and JD make a lovely glaze for salmon. I should have simmered it down to something more approaching a glaze consistency, but other than that it was mighty tasty.

Fish!

Rather than answer everybody individually, it will hurt less if I do it all in one post.

2 lb sockeye salmon fillet (because it looked good)
maple syrup (and yes, it's B grade)
chicken stock (of the stock granules and hot water variety)
Jack Daniels (because the Maker's Mark is not for cooking and there wasn't enough Beam left)

Mix syrup, a bit of stock, and JD in small saucepan to taste, heat. Sensible people and people who have more time before dinner will make enough for some to be marinade and some to be glaze. Simmer the mixture down until it's a glaze, brush over the salmon. Broil the salmon, brushing with glaze periodically until it's done.

One could also grill the salmon, or roast it in an oven rather than broiling it, but I chose to broil it. Presumably this would also work on other similar fish.