Reviewed: Nov. 13, 2009

Fantastic! I have made this recipe a few times and we absolutely LOVE it. The first few times that I made it I grilled the salmon, which meant that I didn't follow the instructions, I just mixed up the ingredients, placed the salmon in foil, poured the marinade over the fillets and grilled them till the were done. It was wonderful. BUT, following the recipe as written is much, much better, make it exactly as stated and you will have rave reviews. My hubby says that this is his all time favorite way to have salmon. Perfect for company, restaurant quality UMMMMM! Thanks Debokc

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Veranda

Cooking Level: Intermediate

Home Town: Toms River, New Jersey, USA

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Reviewed: Oct. 27, 2009

just be really quick about cooking, other wise the salmon falls apart and the caramelized sauce is too sticky

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KHANHKIM

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Reviewed: Oct. 25, 2009

Too sweet for my taste. It needed something tangy to round out the flavor, I think. But it was good to try. I think I'd try a little citrus if I try it again.

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DDAnasazi

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Reviewed: Oct. 19, 2009

I love salmon but this sauce did not cut it for me. My BF and I both agreed that it was edible but nothing more than that. Sorry but I would recommend a lot of other salmon recipes on allrecipes.com besides this one. Thanks anyways!

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Neeley

Home Town: Houston, Texas, USA

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Reviewed: Oct. 15, 2009

The salmon melts in your mouth!

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artskelley

Cooking Level: Intermediate

Living In: Wentzville, Missouri, USA

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Reviewed: Sep. 24, 2009

This is the best sauce ever! Paired perfectly with the salmon. This would be great for a nice dinner when company comes over served with rice and asparagus or green beans. A new favorite here!

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VariableVeracity

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Reviewed: Sep. 5, 2009

This was very good, but very sweet. I halved the recipe, used 2 tablespoons tequila and one tablespoon soy sauce in lieu of the bourbon. The sauce was delicious! It would have been great over a bread pudding or cinnamon rolls. I really liked it on the salmon, but I can see how some would find it too sweet. Do be careful of the stove temp - I cooked on pretty low and it worked out great.

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Cecilia

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Reviewed: Aug. 27, 2009

Delicious! Wouldn't hesitate to serve for company either but proud to serve family. Only changes to recipe I made were to briefly soak fillets in milk, then sprinkle with garlic powder (had no fresh, egads!) & pepper, then add 2 T soy sauce to sugar mixture prior to adding fish. Very tasty, nice sauce with the perfect consistency. I read reviews who thought it was too sweet, but not for our tastes.

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Lisa R.

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Reviewed: Aug. 6, 2009

This is delicious and could not be simpler. My husband has thanked me for dinner three times! Big hit.

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LYCACLARK

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Reviewed: Jul. 28, 2009

Really the best! Especially if you are not a big fan of fish. I make this once a week for my family so we can get our recommended serving of fish in once a week. So yummy!

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YummyMummy

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Denver, Colorado, USA

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Reviewed: Jul. 13, 2009

The brown sugar and butter give the salmon a thick molasses like syrup that is sweet to the taste buds. Once you move past those indulgent flavors the bourbon settles in giving the meal a warm southern kick.

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Cookcookery

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Reviewed: Jul. 11, 2009

My family just finished this meal and I have to review it immediately! I followed the advice of many other reviewers and added approximately 1/4 cup of lite soy sauce and 2 small cloves crushed garlic. I added onion powder at the end, but would have used scallions if I had them. It was still sweet, but the sauce is completely gone! I also cooked the salmon on low heat to prevent burning of the sugar, then removed it to hold in the oven while I reduced the sauce over medium heat while stirring continuously. Wonderful, wonderful taste!

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Leslie

Cooking Level: Expert

Home Town: Milford, Illinois, USA

Living In: Hilliard, Ohio, USA

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Reviewed: Jul. 10, 2009

Succulent, scrumptious,with mouthwatering flavor. I followed the recipe as submitted except I used light brown sugar. It was 103 degrees today so this was a great way to have a fabulous meal without using the oven.

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Sally

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Jul. 1, 2009

This Salmon was really good. I doubbled the recipe and added some scallions at the end. I also used Southern comfort instead of Burbon but that was because I didn't have any burbon in the house. The family loved it and my son who could b e a bit picky ate 2 servings. Definately a keeper.

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booboofixa

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Reviewed: Jun. 9, 2009

This is an interesting recipe, but it is too sweet. I used 2 tbs brown sugar (I had only 4 salmon pieces) and 3 tbs soy sauce and the salmon still was sweet. The bourbon flavor was a little overpowering.

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amanecer

Cooking Level: Intermediate

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Reviewed: Jun. 5, 2009

My mom has been making this same recipie for years, she talked a chef at a certain resturant into giving it to her, after my parents ate and fell in love with this divine salmon dish. The first time I made it for my husband of a year and a half, he swooned! Its just such a great combo! I recommend it to everyone.

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Suz

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Reviewed: May 25, 2009

I had a couple small salmon fillets in the freezer so I decided to cook them up. I am glad I found this recipe! I will definitely make this again!! Thank you for sharing this with us!

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Nancy

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Reviewed: May 12, 2009

This was like eatting salmon dipped in carmel

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EROCK101

Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Apr. 19, 2009

I followed the directions as written and personally really liked this, even though it is quite sweet. My boyfriend, on the other hand, did not like the sweetness of it. I prepared as written and served it over a brown rice with sesame green beans on the side. Made for a very nice meal. I will make this again... just not for my boyfriend. :-)

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Jenn

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 3, 2009

This recipe is awesome. Gourmet tasting. I didn't have any Bourbon in the house but I did have Brandy. I followed the recipe as it was listed and it was a little sweet. Probably because of the brandy. So, at the end of cooking I added some soysauce to it to counteract the sweetness and it made a wonderful combination. Remember this is only due to the use of the brandy versus bourbon. Fantastic and thank you.

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