The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.37 star rating.
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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The reviewer gave this recipe 2 stars. This recipe averages a 4.37 star rating.
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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Home Town: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Oct. 15, 2009
The salmon melts in your mouth!
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Cooking Level: Intermediate

Living In: Wentzville, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
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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Cooking Level: Intermediate

Home Town: Orlando, Florida, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
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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Cooking Level: Expert

Home Town: Milford, Illinois, USA
Living In: Hilliard, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
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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Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.37 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
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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The reviewer gave this recipe 1 stars. This recipe averages a 4.37 star rating.
Reviewed: May 12, 2009
This was like eatting salmon dipped in carmel
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Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
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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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
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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Cooking Level: Intermediate

Living In: Bozeman, Montana, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.37 star rating.
Reviewed: Mar. 13, 2009
first, i soaked the fillets in milk per other reviewers, and then gently pressed the sugar in the fillets, sprinkled the bourbon on top and let them rest for an hour or so (again, another reviewer's advise). i could not even eat it. it was waaaaaaaaaaay too sweet, and i usually LOVE sweet things. this was just too much. i really thought it would be better.
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Cooking Level: Beginning

Home Town: Anaheim, California, USA

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