By lucid501 on August 09, 2006
Photo by Boomette
Photo by Boomette
"I found this online and have been meaning to try it--it sounds fabulous and gets great reviews on the other site. I'm putting it here for safekeeping--If you try it, let me know how it turns out! ETA: I have tried this now and we love it! It's a very quick and good way to prepare salmon. ZWT 3: Southern U.S. (Bourbon)"
Serving Size: 1 (230 g)
Servings Per Recipe: 4
"Very tasty and easy. I cut back the brown sugar by half since it is very sweet as written. This is one of my go-to weeknight recipes during salmon season. The sauce also works well on chicken and goes great with a side of wild rice."
"R U serious??? This is so flipping good! And just as flipping easy! I had seen "prepared" bourbon salmon in grocery stores, but never bought Bcause they were usually made with farm raised salmon. So, I tried making this 2nite with wild caught salmon...so glad I did. Salmon is so darn good 4 U and as good as this tastes, I could eat this every nite! No xtra time needed to marinade....recipe tastes great exactly as posted!"
"This was DELICIOUS! I cut the recipe in half and followed the instructions completely. Definately will make this for company...it was sooooo easy and tasty. This will be going in my Favorites of 2011. Made for Zaar Cookbook Tag game."
"Very tasty! Served with wild rice and a green salad, we all loved it. Thanks for posting!"
"Wow wow wow and wow again! This should be called salmon with bourbon caramel! LOL Soooo good! I ended up with a 12 oz salmon fillet so I halved the recipe. I had to cook it longer than 10 minutes because the fillet was so thick. In the end I pulled it apart and tossed it around in the glaze so the center would get cooked. Didn't look as pretty but oh so tasty! Thanks so much for the recipe! :)"
"After reading the reviews, I decided to use also olive oil and less. I used only 1/4 cup of brown sugar. I had 1 fillet (1 lb). Instead of Bourbon, I used Southern Comfort. It gave the salmon a nice taste. Even my son of 2 years old loved this salmon. Thanks Lucid :) Made for Please Review my Recipe."
"Lovely, tasty and almost healthy! I used olive oil in place of the butter using 1/2 the amount, and used a fillet in place of the steaks which brought the cooking time down in which I removed the Salmon and reduce the sugar to a glaze. Southern Comfort was my choice of bourbon. Just wonderful!!! Thanks for an easy quick tasty recipe."
"This was really easy and came out amazing! I served it with Recipe #74982 and a salad. It was a huge hit! Thanks for the recipe, lucid."
"This is our FAVORITE way to make salmon. We've been making it this way for a few years now. Even my two picky eaters love it. I've used brandy in a pinch and it works just as well. It's also great cold the next day on saltines."
"A delicious and different way to cook salmon - easy as well! Thanks for posting,lucid."
"My Goodness!!! This salmon is incredible! I was afraid that this would end up tasting like bourbon, but you didn't even taste the alcohol at all. All you tasted was succulent fish, seasoned to perfection with a hint of brown sugar sweetness! I will definitely make this again in the very near future. This is so incredibly simple to make for such excellent results. Thank you again and again for this recipe, Lucid!!"
"Fantastic glaze!! altered a bit cut back on butter by 2 Tblsp used half cup honey and cornstarch to tighten up glaze. a keeper for sure"