Salmon with Brown Sugar and Bourbon Glaze Recipe - Allrecipes.com
Salmon with Brown Sugar and Bourbon Glaze Recipe
  • READY IN 20 mins

Salmon with Brown Sugar and Bourbon Glaze

Recipe by  

"This is a simple and delicious way to serve salmon. It is very pretty and good served with brown rice and fresh asparagus."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. 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.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 15 mins
  • READY IN 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 06, 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.

 
Most Helpful Critical Review
Aug 29, 2002

This was ok but I won't make it again. Be careful with the temp.--the sugar burned.

 
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!

 
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.

 
Mar 09, 2003

Great recipe! I experimented by substituting soy sauce for the bourbon and I loved it. A keeper!

 
Jan 08, 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 :).

 
Nov 06, 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!!!!!

 
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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Nutrition

  • Calories
  • 561 kcal
  • 28%
  • Carbohydrates
  • 27 g
  • 9%
  • Cholesterol
  • 130 mg
  • 43%
  • Fat
  • 29.7 g
  • 46%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 33.6 g
  • 67%
  • Sodium
  • 189 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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