Bourbon-Glazed Salmon

  • taffyhhh Posted: 02/01/10
    Worthy of a Special Occasion

    Our oven is down so I didn't trust our broiler. The only difference we made was that we grilled the salmon instead of broiling it. Maybe that cut down on the bourbon taste that the others mentioned. We (including a 5 year old) thought it was terrific. So incredibly easy!! Perfect for a weeknight where you don't have a lot of time for prep and such. Paired it with cous cous from a box and edamame and dinner was ready within 20minutes.

  • nolamom Posted: 11/17/08
    Worthy of a Special Occasion

    I am surprised by the rave reviews for this dish, as I did not think that much of it. I much prefer the salmon with dijon-marmalade glaze or other preparations of salmon. Flavors did not seem to meld and the salmon did not caramelize on top like I would have liked, even though I cooked it longer than specified (we like our salmon very well cooked). Disappointing..

  • TLKOTWN Posted: 09/09/10
    Worthy of a Special Occasion

    I read some of the reviews before I made this. So I already knew I would reduce the sauce. I also grilled the salmon, since there would be sauce to put over it when it was done. It was fabulous. Polled those that ate it about the bourbon, no one knew it was in there.

  • SqueakersDad Posted: 01/01/09
    Worthy of a Special Occasion

    Made it last night and it was a hit. I think next time, it will be soon, I reserve some of the marinade and reduce it to drizzle on top of the salmon just before serving.

  • heidala Posted: 01/13/10
    Worthy of a Special Occasion

    This was delicious! My entire family loved it and asked for seconds. I made it with edamame and white rice. Definitely a keeper!

  • freakncat Posted: 04/21/09
    Worthy of a Special Occasion

    I do not understand the great reviews of this recipe. For some reason there are two versions of this recipe on the site. We tried this one and found it VERY disappointing. Recipe was followed exactly as written and by discarding the marinade and broiling all traces of the 'glaze' completely disappeared. It was very bland and a complete waste of ingredients. The other version of this recipe on the site cooks it in the marinade on the stove and sounds much better!

  • Kristin928 Posted: 10/27/09
    Worthy of a Special Occasion

    This was one of the 1st times we tried Salmon. It was great!!!! I will make extra sauce next time.

  • dorothyb Posted: 03/19/11
    Worthy of a Special Occasion

    The flavor was good, but eleven minutes under the broiler would have been way too long. I checked at 6 minutes and moved it to a warm oven for the last five minutes, and it was still pretty dry. I saved the marinade, brought it to a boil, and spooned a little bit over the fish before sprinkling with sesame seeds. I think next time I would use the other recipe which cooks the fish on the stove top, or possibly try grilling the fish.

  • mjmayinsf Posted: 12/27/10
    Worthy of a Special Occasion

    Definitely not my favorite salmon recipe. Overwhelming bourbon flavor.

  • MJFrancis Posted: 06/28/11
    Worthy of a Special Occasion

    After reviewing the recipe, comments, and my pantry, I decided to go ahead and make this recipe despite not having some of the key ingredients. I did not have brown sugar nor did I have molasses to make brown sugar from white. Instead, I used 1/2 cup of raw sugar and added about 3 teaspoons of honey. I also added two minced shallots.I didn't have bourbon and substituted with 5T (not 6) Marker's Mark whiskey. I used about 1/2 of the suggested amount of salmon. I made the same amount of sauce and used a little more than half of it to marinate the salmon. I reduced the other half to use as a topping. I grilled the salmon rather than broil it. It was DELICIOUS!!!

  • lesliecooks Posted: 08/21/11
    Worthy of a Special Occasion

    This a perfect salmon recipe! My family eats it for every special occasion! We especially like to cook it on the grill and eat it with sweet potatoes. Yum!

  • TessaG Posted: 09/07/11
    Worthy of a Special Occasion

    Nice blend of sweet and savory. I reserved some marinade and used it to baste mid-broiling. It made for a perfect crust. Super good!

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