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Salmon with Brown Sugar and Bourbon Glaze

Reviewed: Feb. 20, 2010
Was disappointed in the heavy bourbon taste. I followed recipe, didn't change anything. Used dark brown sugar as recipe stated and I kept the heat on the lower side which didn't burn the sugar. Salmon was done perfectly. Husband said "too heavy bourbon taste". I agreed. 2nd review: Made again without the bourbon, drizzled a little low sodium soy sauce around salmon instead. Very good. Not super sweet with dark brown sugar. Would rate 4 stars now.
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Glazed Salmon Fillet

Reviewed: Sep. 10, 2008
We eat salmon a lot and this recipe was simply delicious! Followed the recipe except I scaled it down for two, used 1/2 cup brown sugar and two Tbls. dried dill weed, 3 tbls. butter, 2 tbls. lemon juice, 1/4 tsp. red pepper. We don't like it to spicy, hot. Did use the lemon-pepper on the salmon as recipe stated. Made this for the first time tonight and will definitely make again. My husband loved it.
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9 users found this review helpful

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