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Salmon with Brown Sugar and Bourbon Glaze
SUBMITTED BY:
DEBOKC
PHOTO BY:
IMVINTAGE
"This is a simple and delicious way to serve salmon. It is very pretty and good served with brown rice and fresh asparagus."
RECIPE RATING:
Read Reviews
(144)
Review/Rate This Recipe
PREP TIME
5 Min
COOK TIME
15 Min
READY IN
20 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 tablespoons butter
1/2 cup dark brown sugar
4 (6 ounce) salmon steaks
1/3 cup bourbon whiskey
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DIRECTIONS
Melt butter in a large heavy skillet over medium heat. Stir in brown sugar. Place salmon fillets on top of brown sugar mixture. Cook for 5 minutes on medium heat. Turn salmon, and pour bourbon around the fillets. Continue cooking for 5 minutes, or until fish flakes easily with a fork. Spoon glaze over the salmon, and serve.
FOOTNOTE
Learn how to shop for salmon in our
Choosing Salmon
video.
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REVIEWS
Reviewed on Nov. 6, 2006 by
Karen4eyez
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Karen4eyez
Nov. 6, 2006
This is a recipe I also use and get rave reviews over. However....I adapted it 3 yrs ago from TX Land and Cattle restaurant's version, only they use brown sugar and Shiner Bock dark beer! With this bourbon version, I lay my fillets out and gently press the brown sugar into the fillets, then sprinkle them with the bourbon - I let them "rest" for about 30 minutes before quickly browning the sugar glazed filets over med-high heat in a non-stick saucepan, about 2 min each side. I wrap up the cooking process by popping them in the microwave for 1-1 1/2 minutes, depending on the thickness of the filets. These filets make a terrific presentation in a romaine-based salad with a topping of honey and brown sugar glazed coarsely chopped pecans (Johnny Carino's restaurants serve it like this) Enjoy! Impressive and will work well over the holidays.
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11 users found this review helpful
This is a recipe I also use and get rave reviews over. However....I adapted it 3 yrs ago from...
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Reviewed on May 20, 2006 by
RogueOnion
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RogueOnion
May 20, 2006
Absolutely wonderful. I followed the recipe exactly and it turned out perfect. I'm not sure why the previous reviewers experienced burned food, I had no problems. Just in case though, be sure not to use too much heat. Good luck!
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11 users found this review helpful
Absolutely wonderful. I followed the recipe exactly and it turned out perfect. I'm not sure...
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Reviewed on Aug. 29, 2002 by CSANDST1
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CSANDST1
Aug. 29, 2002
This was ok but I won't make it again. Be careful with the temp.--the sugar burned.
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11 users found this review helpful
This was ok but I won't make it again. Be careful with the temp.--the sugar burned.
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Reviewed on Sep. 24, 2007 by
IMVINTAGE
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IMVINTAGE
Sep. 24, 2007
The only change I made to the recipe was to soak my salmon in milk first to help counteract that fishy flavor. I was hoping that the bourbon would make "saucier" caramel but it all evaporated off & the caramel was indeed, caramel. I made extra to use as a topping & as soon as it hit the plate it solidified into a pretty tasty, chewy morsel of caramel. But who wants to peel caramel off their plate? LOL The flavor was great paired w/ the salmon though so next time, I'll add the bourbon later so that it doesn't all cook off. I paired this w/ brown rice cooked in wine & chicken broth & a salad w/ rice pudding for dessert. Thansk for a nice recipe Debbie F...we enjoyed it.
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7 users found this review helpful
The only change I made to the recipe was to soak my salmon in milk first to help counteract...
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Reviewed on Jan. 29, 2003 by SAMDEE
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SAMDEE
Jan. 29, 2003
I thought this was very good, but it was VERY sweet - I love sweet sauces with meat, but it was a bit too sweet for my husband and daughter. If you like the bourbon taste, also try the orange and bourbon grilled salmon recipe - it is awesome!
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7 users found this review helpful
I thought this was very good, but it was VERY sweet - I love sweet sauces with meat, but it...
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Reviewed on Jan. 2, 2003 by DHUBBA
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DHUBBA
Jan. 2, 2003
I used Schwans frozen salmon pieces, which when cooked produced a little more liquid than the original recipe called for. To compensate, I left the salmon in the pan, turned the heat off, and continued cooking my vegetables. This worked out great!!!! The sauce formed a thin crust on the salmon. The flavor was wonderful and the leftover salmon was great in a caeser salad the next day!
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7 users found this review helpful
I used Schwans frozen salmon pieces, which when cooked produced a little more liquid than the...
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Reviewed on Nov. 6, 2002 by SBRACKEN
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SBRACKEN
Nov. 6, 2002
WOW!!!! Only the words of my fiance could do this recipe justice. "This is like gor-met or something!" Very simple to make. I served it with white rice, corn on the cob, and cherry tomatoes in dressing. It was a very appealing presentation. 5 STARS!!!!!
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7 users found this review helpful
WOW!!!! Only the words of my fiance could do this recipe justice. "This is like gor-met or...
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Reviewed on Jan. 8, 2007 by Jamie Pants
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Jamie Pants
Jan. 8, 2007
Delicious! I took the advice of another user and added 1/4 cup soy sauce and a crushed garlic clove, added with the bourbon. I let the sauce simmer to a glaze after I removed the fish. The glaze is very flavorful/sweet, so if you are afraid of overpowering your salmon, I'd skip this recipe or leave the extra glaze off. I, however, enjoy the strong, sweet flavor and used a generous amount over my fish and brown rice :).
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5 users found this review helpful
Delicious! I took the advice of another user and added 1/4 cup soy sauce and a crushed garlic...
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Reviewed on Mar. 9, 2003 by MCCOMBSS
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MCCOMBSS
Mar. 9, 2003
Great recipe! I experimented by substituting soy sauce for the bourbon and I loved it. A keeper!
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5 users found this review helpful
Great recipe! I experimented by substituting soy sauce for the bourbon and I loved it. A keeper!
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Reviewed on Jan. 27, 2003 by SUKAYUSA
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SUKAYUSA
Jan. 27, 2003
Absolutely delicious! My husband raved about it! Definitely fit for guests and it tastes like you spent hours on it, but it only takes minutes. I will be making this on a regular basis. This is the best salmon recipe I've ever tried.
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5 users found this review helpful
Absolutely delicious! My husband raved about it! Definitely fit for guests and it tastes...
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