[Diana in Wisconsin]

That sounds good! I have some Salmon in the freezer. Supper one night this week - probably without the flaming, though, LOL!

I sometimes forget to turn off a burner - that could be a disaster in the making. ;)

[Diana in Wisconsin]

[Liz]

Flaming gives the salmon the flavor profile the chef desired.....it also burns off the alcohol content.

You could just cook down the maple syrup and the brandy.....which also reduces the alcohol.....and then add the thickener.