Whiskey Caramelized Salmon
"This is a DELICIOUS, tasty, easy to make recipe for salmon. The sauce really makes the recipe. I seen it made on the local TV station and I made it the next day. The recipe comes courtesy Debra Stice & The Broiler Steakhouse. Note: The recipe calls for 1/2 cup regular brown sugar,I used 1/4 cup brown sugar Splenda also 1/4 cup butter(instead of 1/2 cup), with GREAT results."
photo by Mamas Kitchen Hope
- Ready In:
- 15mins
- Ingredients:
- 4
- Serves:
-
2-3
ingredients
- 2 (8 ounce) salmon fillets (skinless,boneless)
- 1⁄2 cup unsalted butter
- 1⁄2 cup brown sugar or 1/4 cup Splenda brown sugar blend
- 1⁄2 cup whiskey or 1/2 cup Irish whiskey
directions
- Place butter and brown sugar in a large skillet over medium heat.
- When butter is melted, place salmon fillets in the pan & add whiskey; Be careful of flare-up.
- The sugar will start to caramelize & the alcohol will cook off; 2 to 3 minutes.
- Cook in the sauce until salmon flakes; this depends on the thickeness of the salmon.
- Serve sauce over the salmon ; garnish with lemon slices, Enjoy.
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Reviews
-
Nice way to prepare salmon in a sweet sauce. We found that this needed something though. I added a pinch of salt and some fresh cracked black pepper and that helped. The salmon was finished so I removed it and found the sauce a little harsh. I let the sauce reduce some more on its own and that improved the flavor alot. Next time I will try adding some herbs to the sauce and allowing it to cook more before adding the salmon. Thanks Barb! -
I've made a similar recipe before, but made it with fresh or ground ginger, which adds a nice touch. We've found the best whiskey is Jack Daniels for this. Thanks -
We made this last week. I found Splenda "brown sugar" which is half Splenda and real brown sugar mixed together. It says to use half as much as the recipe calls for. So I made this with 1/2c Butter, 1/4c Splenda "brown sugar" and 1/2c of Maker's Mark Whisky. It was so incredible, I just now made up a saucepan of the sauce itself (no salmon) and am pouring it over vanilla ice cream!! This is going to be my new "secret weapon" in the dessert category! -
I marinated salmon first in Lime Juice and Pomegranet Chipoltle Sauce for about 1 hour. Best salmon we ever had! Used Jim Beam-all we had. I am saving for future use. -
Absolutly wonderful. Smelled and tasted excellent. Thank you!!!
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RECIPE SUBMITTED BY
Barb G.
Sonora, California
