Whiskey Caramelized Salmon

Barb Gertz's Note:

This is a DELICIOUS, tasty, easy to make recipe for salmon. The sauce really makes the recipe. I seen it made on the local TV station and I made it the next day. The recipe comes courtesy Debra Stice & The Broiler Steakhouse. Note: The recipe calls for 1/2 cup regular brown sugar,I used 1/4 cup brown sugar Splenda also 1/4 cup butter(instead of 1/2 cup), with GREAT results.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 2

• 2 (8 ounce) salmon fillets (skinless,boneless)
• ½ cup unsalted butter
• ½ cup brown sugar or ¼ cup Splenda brown sugar blend
• ½ cup whiskey or ½ cup Irish whiskey

Directions:

1. Place butter and brown sugar in a large skillet over medium heat.
2. When butter is melted, place salmon fillets in the pan & add whiskey; Be careful of flare-up.
3. The sugar will start to caramelize & the alcohol will cook off; 2 to 3 minutes.
4. Cook in the sauce until salmon flakes; this depends on the thickeness of the salmon.
5. Serve sauce over the salmon ; garnish with lemon slices, Enjoy.

Reviews

[Mama's Kitchen (Hope)]

Nice way to prepare salmon in a sweet sauce. We found that this needed something though. I added a pinch of salt and some fresh cracked black pepper and that helped. The salmon was finished so I removed it and found the sauce a little harsh. I let the sauce reduce some more on its own and that improved the flavor alot. Next time I will try adding some herbs to the sauce and allowing it to cook more before adding the salmon. Thanks Barb!

[bud's mom]

I've made a similar recipe before, but made it with fresh or ground ginger, which adds a nice touch. We've found the best whiskey is Jack Daniels for this. Thanks

[ThinkAndDrive]

We made this last week. I found Splenda "brown sugar" which is half Splenda and real brown sugar mixed together. It says to use half as much as the recipe calls for. So I made this with 1/2c Butter, 1/4c Splenda "brown sugar" and 1/2c of Maker's Mark Whisky. It was so incredible, I just now made up a saucepan of the sauce itself (no salmon) and am pouring it over vanilla ice cream!! This is going to be my new "secret weapon" in the dessert category!