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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!

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Mama's Kitchen (Hope) August 21, 2007

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

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bud's mom May 20, 2007

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!

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ThinkAndDrive May 11, 2007

I marinated salmon first in Lime Juice and Pomegranet Chipoltle Sauce for about 1 hour. Best salmon we ever had! Used Jim Beam-all we had. I am saving for future use.

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jimjam63 February 03, 2012

Absolutly wonderful. Smelled and tasted excellent. Thank you!!!

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Halloweenbaby December 17, 2011

This recipe is so simple and DELICIOUS. My husband and I will be eating this at least a couple times a week.

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katenawrocki May 08, 2007

Delish! Easy is right! I knew when I stashed that bottle of whiskey away(My DH and I don't drink) that it would come in handy someday! I'll make this again! Thank you Barb!

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Sharon123 October 13, 2006

My father-in-law practically lives on salmon. I cooked this for him and he raved! It really couldn't be much easier either. Thanks, Barb.

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Vicki in AZ September 17, 2006

SUPER!! My salmon fillets were small so I halved the recipe. No problem. It was absolutely delicious. And so EASY! Many thanks, Barb!

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Jezski March 19, 2006
Whiskey Caramelized Salmon