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

Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

561 calories; protein 33.6g 67% DV; carbohydrates 27g 9% DV; fat 29.7g 46% DV; cholesterol 129.6mg 43% DV; sodium 188.8mg 8% DV. Full Nutrition

Reviews (429)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/06/2006
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. Read More
(183)

Most helpful critical review

Rating: 3 stars
08/29/2002
This was ok but I won't make it again. Be careful with the temp.--the sugar burned. Read More
(22)
544 Ratings
  • 5 star values: 356
  • 4 star values: 106
  • 3 star values: 38
  • 2 star values: 32
  • 1 star values: 12
Rating: 5 stars
11/06/2006
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. Read More
(183)
Rating: 5 stars
05/20/2006
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! Read More
(113)
Rating: 4 stars
09/24/2007
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. Read More
(89)
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Rating: 5 stars
01/08/2007
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 :). Read More
(60)
Rating: 5 stars
03/09/2003
Great recipe! I experimented by substituting soy sauce for the bourbon and I loved it. A keeper! Read More
(47)
Rating: 5 stars
11/06/2002
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!!!!! Read More
(39)
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Rating: 5 stars
01/02/2003
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! Read More
(32)
Rating: 5 stars
01/27/2003
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. Read More
(30)
Rating: 4 stars
01/29/2003
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! Read More
(26)
Rating: 3 stars
08/29/2002
This was ok but I won't make it again. Be careful with the temp.--the sugar burned. Read More
(22)