Salmon with Brown Sugar and Bourbon Glaze

Salmon with Brown Sugar and Bourbon Glaze

274 Reviews 11 Pics
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
DEBOKC
Recipe by  DEBOKC

“This is a simple and delicious way to serve salmon. It is very pretty and good served with brown rice and fresh asparagus.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Melt butter in a large heavy skillet over medium heat. Stir in brown sugar. Place salmon fillets on top of brown sugar mixture. Cook for 5 minutes on medium heat. Turn salmon, and pour bourbon around the fillets. Continue cooking for 5 minutes, or until fish flakes easily with a fork. Spoon glaze over the salmon, and serve.

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Reviews (274)

Rate This Recipe
Karen4eyez
125

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.

RogueOnion8
94

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!

IMVINTAGE
70

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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 561 cal
  • 28%
  • Fat
  • 29.7 g
  • 46%
  • Carbs
  • 27 g
  • 9%
  • Protein
  • 33.6 g
  • 67%
  • Cholesterol
  • 130 mg
  • 43%
  • Sodium
  • 189 mg
  • 8%

Based on a 2,000 calorie diet

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