Reviewed: May 4, 2012

Everyone loved it, was asked to make it again for company. I did make an addition of chopped pecans. Served with braised brussel sprouts and saffron rice.

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Reviewer:

Skeeter

Cooking Level: Intermediate

Home Town: Augusta, Kansas, USA

Living In: Hot Springs, Arkansas, USA

Reviewed: May 3, 2012

Simple, Simple, Simple! This dish was so easy, and quick to prepare and to cook. I did not alter recipe at all.

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Reviewer:

Long Island Girl

Reviewed: Apr. 20, 2012

This is very sweet...the fish ends up with a nice flavor but resist the urge to add more sauce to the fish after cooking. Ends up tasting like candied salmon (if there is such a thing) on thin pieces of fish.

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Reviewer:

SARAHMULLINS

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Rochester Hills, Michigan, USA

Reviewed: Mar. 15, 2012

My husband made this for Valentine's Day for us, and is making it again tonight for my birthday. This has become one of my favorite meals! He cooked the salmon exactly as described in the recipe, and everything came out really well. He used Jim Beam Red Stag bourbon (which has a cherry flavor), and the flavor was great!

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Reviewer:

freedominwordz

Cooking Level: Intermediate

Reviewed: Mar. 2, 2012

Truely wonderful, easy, delicious salmon recipe. I made it exactly as stated. Just added chopped pecans to the sauce after cooking the fish as a topping. Placed on a bed of cooked brussel sprout salad (check out the photo). Makes a nice contrast to the sweetness of the fish and sauce. This is good enough for my next dinner party!

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Reviewer:

shelle

Cooking Level: Intermediate

Reviewed: Jan. 22, 2012

This recipe is very good! I made it two nights in a row - the first night for a dinner party and the next night for the remaining salmon fillet (uncooked) we had left over. Doing so presented an interesting experience: the first night, with 5 smaller fillets in the pan, the sauce was perfect. Tonight, with one fillet, but the same quantity of ingredients so we'd have extra sauce, it caramelized. Either way, it was still good, but I guess the recipe cooks better with more fillets to absorb the sauce. I made this with the recipe on this site titled, Green Beans with Almonds, and put the salmon on a bed of long-grain brown rice. The combination was awesome! "Gourmet like a restaurant" was the compliment it got. Given that I am still rather new to cooking, this was high praise to receive!

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Reviewer:

Michelle A

Reviewed: Dec. 31, 2011

This would have been great if I didn't follow the reviews that said adding soy sauce was a good idea- it isn't. Thankfully, the way I did the salmon was cooked partially in the brown sugar-butter mixture flesh side down then finished in a 350F oven for 15-20 mins and then did the sauce, adding maple whiskey and soy. Served the sauce on the side, and no one liked it. The salmon with brown sugar glaze is tasty, not too sweet at all. Of course, this is meant to be eaten right after making, other wise it turns to caramel. I will re-make a small portion of sauce without soy for the leftovers.

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Reviewer:

RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Dec. 28, 2011

Delicious!!! Have used this recipe for a long time, once a week! we love it!

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Reviewer:

Marvel

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Florence, Alabama, USA

Reviewed: Nov. 29, 2011

One of my faves - been making it for years now! Thank you!!

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Reviewer:

HEIDIHELM

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Morristown, Tennessee, USA

Reviewed: Nov. 8, 2011

We thought this would be strong and tasty, but really it was just sweet (too sweet). You could smell the bourbon while it was cooking (for much less than 5 minutes a side!), but when it was done it didn't tast smoky, just sweet. It was something different, but not what we like or were looking for, unfortunately.

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