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Nutrition Facts
Serving Size 1 (391g) Recipe makes 2 servings
Calories 1013
Calories from Fat 483		(47%)
Amount Per Serving		%DV
	Total Fat 53.8g	82%
	Saturated Fat 30.4g	152%
	Monounsaturated Fat 14.0g
	Polyunsaturated Fat 4.8g
	Trans Fat 0.0g
Cholesterol 238mg		79%
Sodium 178mg		7%
Potassium 929mg		26%
Total Carbohydrate 53.6g		17%
	Dietary Fiber 0.0g	0%
	Sugars 53.0g
Protein 45.2g		90%
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Whiskey Caramelized Salmon

Recipe #158399 | 15 min | 5 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Barb Gertz
Mar 2, 2006

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.

SERVES 2 -3 (change servings and units)

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 Irish whiskey

Directions

1
Place butter and brown sugar in a large skillet over medium heat.
2
When butter is melted, place salmon fillets in the pan & add whiskey; Be careful of flare-up.
3
The sugar will start to caramelize & the alcohol will cook off; 2 to 3 minutes.
4
Cook in the sauce until salmon flakes; this depends on the thickeness of the salmon.
5
Serve sauce over the salmon ; garnish with lemon slices, Enjoy.

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Featured Reviews for This Recipe

From: bud's mom

On May 20, 2007

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

1 person found this review helpful

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From: Chef #434644

On May 8, 2007

This recipe is so simple and DELICIOUS. My husband and I will be eating this at least a couple times a week.

0 people found this review helpful

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From: ThinkAndDrive

On May 11, 2007

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!

2 people found this review helpful

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From: mama's kitchen

On Aug 21, 2007

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!

1 person found this review helpful

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