The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: 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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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 4, 2007
wasn't too crazy about this. The glaze I found to be a little too overbearing.
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Cooking Level: Expert

Home Town: Budd Lake, New Jersey, USA
Living In: Frisco, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 3, 2007
Wonderful. I used light brown sugar (all I had); less butter; more bourbon. I also covered the pan while the salmon was cooking. Very tender and a lovely, not-too-sweet flavor. (I served with wild rice and steamed veges).
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Living In: Tai Po, New Territories, Hong Kong

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Dec. 4, 2006
Best Salmon recipe for glaze lovers. Couldn't believe how fast and easy this was. Taste was spectacular and fish was perfectly done. Must be careful to put on MEDIUM heat. I burned the sugar the first time and had to start again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 18, 2006
So easy!!! I served it over mashed sweet and regular potatoes and sprinkled the top with toased pecans that I had tossed in the glaze.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 13, 2006
This is a great recipe, quick and easy for entertaining. However, I did add a few extras! 1 large crushed garlic clove and about a 1/4 cup soy sauce, and sprinkled with sesame seeds. Wonderful!
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Cooking Level: Intermediate

Home Town: Texarkana, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: 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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Cooking Level: Expert

Home Town: Colleyville, Texas, USA
Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 30, 2006
My husband loved this recipe. He said it looked pretty enough to be in a magazine. You have to serve it with rice. Remember with this recipe...low and slow. Soak your pan in hot water and you'll have no problem getting the glaze out of your pan.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 12, 2006
This was delicious and easy! I kept an eye on the glaze and had no problem with it burning.
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Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA
Living In: Las Cruces, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 9, 2006
I love this recipe. Usually I am not a fan of the bourbon glazed stuff, but this was delicious. I made this because hubby likes it and was just expecting ok for myself...I was surprised. Delicious. Thanks for the post.
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Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA
Living In: Florissant, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 1, 2006
My husband loved this salmon recipe! It was great but I added more brown sugar to the recipe. Just a warning - the carmelized sugar is a pain to clean!!!
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Cooking Level: Beginning

Home Town: Delano, California, USA
Living In: Bakersfield, California, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 14, 2006
This wasn't that great for us... but it did cook without any problems so it has at least taught me that I can indeed cook fish! I think we just didn't like the sweet brown sugar with the fish.
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Cooking Level: Beginning

Home Town: Geneva, Ohio, USA
Living In: Ladera Ranch, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 19, 2006
Just one word, WOW!!! This is the best salmon recipe I have ever made!!! Yum!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 24, 2006
It is really good and easy to make. But next time I will like to add a little bit of orange or lemon zest, garlic or onion, salt and pepper. That will make it even better.
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Cooking Level: Intermediate

Living In: Guadalajara, Jalisco, Mexico

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 18, 2006
Very tasty!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 24, 2006
My husband loved this recipe! It had great flavor and did look very pretty.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 9, 2006
I served this for my husband the first night he got home from a one year tour in South Korea. It felt like we were at a resteraunt. I served it with wild rice, brown sugar glazed baby carrots and a nice bottle of Chardonnay. This will be a regular for us now!!!!
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Cooking Level: Intermediate

Home Town: Wausau, Wisconsin, USA
Living In: Newport News, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: May 18, 2006
The best salmon I've ever made/had. I will never cook salmon any other way. I cook salmon on cedar planks...highly recommend with this recipe!
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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Fairfield, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: May 15, 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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Cooking Level: Expert

Living In: Vancouver, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 17, 2006
Very easy, delicious recipe. I had no trouble with the sauce burning, though I did cook it over medium-low heat. It might be a little sweet for some tastes, but I liked it. We had no brown sugar, so I made some 1:2 molasses to white sugar.
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Cooking Level: Beginning

Home Town: Walnut Creek, California, USA
Living In: Seattle, Washington, USA

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