The reviewer gave this recipe 5 stars. This recipe averages a 4.38 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 4.38 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 11, 2009
I was a hero with this recipe. Very easy and tasty. My kids loved it. Next time I would lighten up on the bourbon a bit...a little of that flavor goes a long way. Also, I used filets instead of a steak cut.... It took about a minute(of cook time) off of each side. Served with rice, salad and fresh fruit...what a hit this made!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 10, 2009
This recipe is fantastic as-is! I've made it several times with great results, and it's now a favorite of ours. For variation, try using Amaretto (like Disaronno) instead of the bourbon - it's yummy served on a spring mix salad with pecans.
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Cooking Level: Intermediate

Living In: San Diego, California, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 9, 2009
I followed this recipe exactly, and was very disappointed. It was so sweet that we couldn't even finish it. I thought the bourbon would counteract the sweetness of brown sugar, but I will not be making this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
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Reviewed: Mar. 4, 2009
Very good! it was a nice change from lemon dill salmon. Thanks
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Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 3, 2009
I tried this recipe but wanted to cut down on the fat/sugar content so I substituted 2 Tbsp of worchestershire and 2 Tbsp of lite soy sauce for the 4 Tbsp of butter and added a Tbsp of olive oil. I whisked in a 1/4 cup of brown sugar (instead of 1/2) and let that heat to a boil over medium heat before adding the salmon which i peppered on both sides with fresh ground pepper. I didn't change the cooking times or instructions after that. The family enjoyed it; especially my 13 year-old son!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 24, 2009
Wonderful! Super quick-I added some soy sauce and garlic to cut the sweetness a little and I used crown royal since thats what I had on hand.
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Home Town: Grand Rapids, Minnesota, USA
Living In: Greenville, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 17, 2009
definately a make again
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Cooking Level: Intermediate

Living In: Markdale, Ontario, Canada

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The reviewer gave this recipe 2 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 6, 2009
I tried this recipe. It turned out great and I liked it, however, my family gave it a thumbs down and said to never make it again. While I liked it, I have had better prepared salmon and only planned to make it again if everyone liked it. There is nothing wrong with the recipe itself, just not to our taste
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 4, 2009
I'm giving this a 5, even though it was a bit too sweet. We LOVED the ingredients, and I think the next time I'll cut back a little on the brown sugar and add a little garlic. We loved the flavor of Jack Daniel's! Served over sticky rice? Ohh, YUM!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 3, 2009
Wonderful! I added fresh minced garlic, but otherwise made it just as the recipe stated. My husband is temporarily on a completely salt-free diet for medical reasons, and it's nearly impossible to find decent recipes that don't call for salt. I did add salt to mine at the table, but it was great even without it. I'll make this again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 18, 2009
This ended up turning out okay but I had to make the sauce twice because it ended up burning. I thought it was good but way too sweet.
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Cooking Level: Intermediate

Living In: Windsor, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 16, 2009
Yummy! Patted the salmon with salmon before placing in the heated butter. Cooked one side of the salmon, when I flipped it, I poured the bourbon on the salmon.
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Cooking Level: Beginning

Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 12, 2009
this was great! i took other reviewers' advice and let the salmon soak in the bourbon/brown sugar mixture for 3O minutes first and poured it over the fish in the pan after turning. i kept my flame on low and it turned out terrific. i also let the glaze thicken before serving. thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Dec. 2, 2008
This was a good recipe. I enjoyed it very much and it was easy to make. I didn't have dark brown sugar so I added a 1/4 tablespoon vanilla extract to light brown sugar. I don't usually saute salmon, only bake it, so I wasn't sure when it was done. Be careful not to over cook it!
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Cooking Level: Intermediate

Living In: Bronx, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 22, 2008
I found this recipe at this site, and have been using it over and over, learning from it how to love salmon, since I was told to eat it for my high cholesterol. BUT: A WARNING to the wise! I thought it would be healthier to bake it. On opening the oven, fumes & flames shot out & burned me, sending me to the ER with second degree burns! This site should always include precautions about cooking with alcohol!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 3, 2008
I made this for dinner last night and we loved it. My husband said it should become a regular in our house. I cooked it over medium in a non-stick pan and had no trouble with the sugar burning as long as I stirred it frequently.
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Cooking Level: Intermediate

Home Town: Bethlehem, Pennsylvania, USA
Living In: Tallahassee, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 24, 2008
I thought this was way too sweet.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 16, 2008
I have used this recipe several times with fresh salmon. Everyone compares it to a gourmet meal prepared in an expensive restaurant. I make no changes to the receipe as written, however, the fresh alaskan salmon I have been using is not real thick so I have to cook on low to barly medium heat. Just adjust temperature according to salmon tickness.
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Cooking Level: Intermediate

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