My Reviews (413)

Bourbon Salmon

This fresh salmon recipe is very pretty and good served with brown rice, fresh asparagus and a salad. Enjoy!
Reviews (413)

06 Nov 2006
Reviewed by: Karen4eyez
This is a recipe I also use and get rave reviews over. However....I adapted it 3 yrs ago from TX Land and Cattle restaurant's version, only they use brown sugar and Shiner Bock dark beer! With this bourbon version, I lay my fillets out and gently press the brown sugar into the fillets, then sprinkle them with the bourbon - I let them "rest" for about 30 minutes before quickly browning the sugar glazed filets over med-high heat in a non-stick saucepan, about 2 min each side. I wrap up the cooking process by popping them in the microwave for 1-1 1/2 minutes, depending on the thickness of the filets. These filets make a terrific presentation in a romaine-based salad with a topping of honey and brown sugar glazed coarsely chopped pecans (Johnny Carino's restaurants serve it like this) Enjoy! Impressive and will work well over the holidays.
(Review from Allrecipes USA and Canada)
15 May 2006
Reviewed by: RogueOnion8
Absolutely wonderful. I followed the recipe exactly and it turned out perfect. I'm not sure why the previous reviewers experienced burned food, I had no problems. Just in case though, be sure not to use too much heat. Good luck!
(Review from Allrecipes USA and Canada)
24 Sep 2007
Reviewed by: IMVINTAGE
The only change I made to the recipe was to soak my salmon in milk first to help counteract that fishy flavor. I was hoping that the bourbon would make "saucier" caramel but it all evaporated off & the caramel was indeed, caramel. I made extra to use as a topping & as soon as it hit the plate it solidified into a pretty tasty, chewy morsel of caramel. But who wants to peel caramel off their plate? LOL The flavor was great paired w/ the salmon though so next time, I'll add the bourbon later so that it doesn't all cook off. I paired this w/ brown rice cooked in wine & chicken broth & a salad w/ rice pudding for dessert. Thansk for a nice recipe Debbie F...we enjoyed it.
(Review from Allrecipes USA and Canada)
08 Jan 2007
Reviewed by: Jamie Pants
Delicious! I took the advice of another user and added 1/4 cup soy sauce and a crushed garlic clove, added with the bourbon. I let the sauce simmer to a glaze after I removed the fish. The glaze is very flavorful/sweet, so if you are afraid of overpowering your salmon, I'd skip this recipe or leave the extra glaze off. I, however, enjoy the strong, sweet flavor and used a generous amount over my fish and brown rice .
(Review from Allrecipes USA and Canada)
17 Dec 2002
Reviewed by: MCCOMBSS
Great recipe! I experimented by substituting soy sauce for the bourbon and I loved it. A keeper!
(Review from Allrecipes USA and Canada)
23 Jul 2002
Reviewed by: SBRACKEN
WOW!!!! Only the words of my fiance could do this recipe justice. "This is like gor-met or something!" Very simple to make. I served it with white rice, corn on the cob, and cherry tomatoes in dressing. It was a very appealing presentation. 5 STARS!!!!!
(Review from Allrecipes USA and Canada)
12 Aug 2002
Reviewed by: DHUBBA
I used Schwans frozen salmon pieces, which when cooked produced a little more liquid than the original recipe called for. To compensate, I left the salmon in the pan, turned the heat off, and continued cooking my vegetables. This worked out great!!!! The sauce formed a thin crust on the salmon. The flavor was wonderful and the leftover salmon was great in a caeser salad the next day!
(Review from Allrecipes USA and Canada)
27 Sep 2002
Reviewed by: SUKAYUSA
Absolutely delicious! My husband raved about it! Definitely fit for guests and it tastes like you spent hours on it, but it only takes minutes. I will be making this on a regular basis. This is the best salmon recipe I've ever tried.
(Review from Allrecipes USA and Canada)
02 Nov 2002
Reviewed by: SAMDEE
I thought this was very good, but it was VERY sweet - I love sweet sauces with meat, but it was a bit too sweet for my husband and daughter. If you like the bourbon taste, also try the orange and bourbon grilled salmon recipe - it is awesome!
(Review from Allrecipes USA and Canada)
11 Sep 2001
Reviewed by: CSANDST1
This was ok but I won't make it again. Be careful with the temp.--the sugar burned.
(Review from Allrecipes USA and Canada)


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