Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / T.g.i. Friday's Jack Daniels Grill Salmon Recipe
    Lost? Site Map

    T.g.i. Friday's Jack Daniels Grill Salmon

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

    Sort by:

    • on November 28, 2011

      i recently moved to Italy and miss restaurants from home, this recipe is just as good as Friday's, my sauce didn't glaze but the flavor was still there. thanks

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 12, 2006

      I served this for guests last night to rave reviews. They asked where I purchased the sauce, and were surprised to hear I made it. I made nearly 2 pounds of salmon, so I cut the glaze recipe in half. I used Old Dan Tucker Bourbon and minced garlic in a jar. It turned out fabulous. I did not have the issue with removing the skin, or the sauce not thickening like reported in other reviews. This is definitely a keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 09, 2005

      EXCELLENT! I used garlic minced in the jar instead of whole, roasted. Also, had a guest who is alergic to cayane, so subbed a couple dashes of Tabasco. OUTSTANDING. I use a different tehnique to grill salmon. I fold up the edges of heavy-duty foil so that there is added stability. I lay the salmon fillet, skin-side down on the UNGREASED foil and grill it on high heat without turning it. The last ten minutes I basgted with the glaze and then served a small dish plate-side. The advantage of this cooking process is that you can slip the cooked fish off the skin which has cooked to the foil easily and then just wrap up the foil and toss it - in the outside trash can.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 18, 2005

      Very good salmon but I think the glaze needs something to thicken it up a bit (mine never got thick and syrupy) and there also must be some way to cut down on the time it takes to make the glaze -- the glaze takes about 2 hours to make if you count roasting the garlic. I used the glaze also to baste the salmon while cooking and it added a nice flavor though. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »

    Advertisement

    Nutritional Facts for T.g.i. Friday's Jack Daniels Grill Salmon

    Serving Size: 1 (754 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1049.3
     
    Calories from Fat 234
    22%
    Total Fat 26.1 g
    40%
    Saturated Fat 4.6 g
    23%
    Cholesterol 235.3 mg
    78%
    Sodium 1389.8 mg
    57%
    Total Carbohydrate 90.1 g
    30%
    Dietary Fiber 0.7 g
    2%
    Sugars 81.3 g
    325%
    Protein 107.8 g
    215%

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes