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    You are in: Home / Recipes / Lone Star Steakhouse Sweet Bourbon Salmon by Todd Wilbur Recipe
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    Lone Star Steakhouse Sweet Bourbon Salmon by Todd Wilbur

    Average Rating:

    4 Total Reviews

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    • on February 18, 2011

      I found this recipe in Todd Wilbur's book and was glad to see it posted here, too - it is a KEEPER! I increased the bourbon to 2 Tbs, and it was still very subtle in the finished salmon. The fish was only marinated for 2 hours and cooked in my HOT grill pan for just 4 minutes per side and rested 2 or 3 minutes. I did brush some reserved glaze on the salmon once or twice while cooking, and once more just before plating. It was delicious; everyone loved it...from my hubby who is not a big salmon fan to my three year old grandson. I used pineapple juice from a can of slices (in juice!) and grilled the pineapple along with the fish, brushing with the glaze, and served the salmon atop the fruit - very pretty. Served with twice-baked potatoes, asparagus, and garlic bread. Can't wait to try it on an outdoor grill this summer, with a bit of mesquite on the coals! Thanks for posting this, Stacey!

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    • on February 26, 2009

      I am not adding stars because I did not follow the instructions by grilling the salmon. That simply wasn't possible and I do not have a grill pan. That said when the fish is baked/broiled it takes on the most unappitizing appearence. The glaze bubble up on the fish in a milky like substance. The fish itself was rather tough after only 10 minutes on the oven. I do not blame the recipe because I did not follow the instructions. Just a word to the warning for those plannning on roasting or broiling this dish. The flavor of the actual glaze was very subtle, just a hint of sweet...no flavors other than that.

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    • on April 03, 2008

      I came hunting for this recipe, and am SO glad to find it! Thank you! It was fabulous! I used Jack Daniels and increased it to 1 cup, having seen a similar recipe online. I used salmon steaks and left the skin on, no problem. And marinated overnight. It was tasty! My son suggested reserving some of the marinade to put on afterwards, as desired, and reducing the overnight marinating time.

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    • on April 14, 2007

      This was outstanding. And very easy. I left the bourban out and used olive oil. I served it with parsly potatoes and asparagus. Also, I served a cranberry pine nut cole slaw, in sub. for a salad. I can not wait to serve it again. Next time, I'll definately have guests. Oh, I sprayed the grill with pam.

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    Nutritional Facts for Lone Star Steakhouse Sweet Bourbon Salmon by Todd Wilbur

    Serving Size: 1 (346 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 855.2
     
    Calories from Fat 580
    67%
    Total Fat 64.4 g
    99%
    Saturated Fat 8.8 g
    44%
    Cholesterol 103.2 mg
    34%
    Sodium 1178.5 mg
    49%
    Total Carbohydrate 18.9 g
    6%
    Dietary Fiber 0.3 g
    1%
    Sugars 16.8 g
    67%
    Protein 48.1 g
    96%

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