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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
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.
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.
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!