Nobody will ever guess these bars are low-fat and nutritious because they are chewy, nutty, chocolaty, and packed with delicious energy! You may include everyone’s favorite nuts and fruits, and they are quite simple to create. Because my family and I adore Kashi® and chewy bars so much, we have now ceased purchasing them. Thanks to the modest amount of corn syrup that keeps everything firmly blended and lends the bars a lovely sheen, these are gluten-free when made with rice flour and look professionally crafted. Play around with different nut, dried fruit, and topping combinations for fun! Also effective is almond butter.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 tablespoons butter
- ½ cup dark brown sugar
- 4 (6 ounce) salmon steaks
- ⅓ cup bourbon whiskey
Instructions
- 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.
Reviews
I love this recipe. I make it often when cooking salmon.
This was very tasty. For someone who has never eaten salmon before, this is a nice introduction to it. It was a little too sweet for my taste but not for my mom. I will cut down the amount of brown sugar the next time I make it to see how it tastes.
It was really good. Only thing I wish was that the top of the salmon got crispy. But as it’s cooking in the sauce that doesn’t happen. Flavor was really good
Simple and delicious! Loved the firm outer layer with the soft flesh of the fish, will make again.
I used half the Brown Sugar. I didn’t measure the Bourbon but just let it flow on top. Maybe an ounce or two. The center was deep red when I finished so I put in the microwave for 60 seconds. Raised that center temp so it wasn’t mushy. Great flavor, the dog also loved some tiny peices but nothing was left for the turtles. Next time I’ll get an extra filet for the pets. I make their’s sauce free or rinse thoroughly.
I had a brown sugar bourbon that I had purchased for marinating and cooking purposes. I looked up recipes and came across this one. Been making it for a couple months now. My boyfriend and I love it! My mom and stepdad came to visit us at our new house. I made this for dinner with white rice for the salmon to sit on and baked Brussel Sprouts. My mom wanted the recipe. My stepdad kept drizzling the glaze over the white rice. Could not get enough of it!!
The only change I made: I added some pecans. We ate it with snap peas and herbal acorn squash, an excellent pairing.
This recipe is really great. Easy to cook and tastes delicious. Since I’m cooking for use the Wife and myself I changed the 4 Salmon Atlantic Filets to 2. Left all the other ingredients the same. The only problem I ever had was not letting the salmon defrost completely before cooking.
Thank you for this recipe. I make this salmon recipe at least once a month. The recipe is easy to prepare, delicious, and healthy. I live in Montana…I purchase my salmon, and halibut Wild from Kvichak Fish Co. (Hope they don’t mind the shout out). Know your fisherman!! This recipe, without changes, turns out perfectly every time.
Awful, way too sweet, couldn’t taste any bourbon flavor. So sweet even my kids hated it. Idk how anyone could leave 5 stars for this.
my forever favorite way to have salmon. the flavor gets compared to a fancy dessert
Loved it. I’ll use less sugar next time.
This is the very best salmon recipe that I have made. Don’t change a thing!
Delicious! I have made this recipe for years! My grandchildren even love it!!
Whoa 4 ingredients and it creates this amazing and fancy result! Great quick meal!
Turned out great! Fast, easy, and delicious!
Delicious! I made this per the recipe and served it with scalloped potatoes and a green salad. It’s a quick and easy.
Fabulous recipe that is quick to prepare, to say the least, and delivers phenomenal flavor. DEBOKC knocked the ball out of the park. The Bourbon and brown sugar combination is magic. I made the recipe exactly as instructed, but I wondered about adding some seasoning; the Bourbon and brown sugar starts to sound like a grilling recipe, so I added a sprinkle of garlic powder and onion powder, as well as a little ground kosher salt and ground Tellicherry pepper. I’ll comment on the one-star rating that this recipe received about burning the sugar: *Don’t* go off and do something on the internet while this is cooking, as you wouldn’t ignore other sautés that you do. Also, feel free to adjust the flame or power to lower as it cooks, if necessary. If the heat is high, you have plenty of time to adjust it, long before the sugar would burn. When you sample the sauce, you’ll know that you have reached satori, as we might say. Butter, brown sugar and Bourbon is to die for. And it does so much for that salmon!
I used light brown sugar because that’s what was in the pantry. Turned out amazing!
Simple, delicious and finally what I’ve been trying to replicate what was served to me in favorite restaurants. I used the same recipe with diver scallops and added a little Fresh lemon and what a simple elegant dinner served with tricolor tortellini and grilled veggies. Finger licking delicious my husband said it tasted just like the restaurant salmon that we frequently order.
Made it exactly according to the recipe and it was terrific!