WHISKEY-GLAZED SALMON
Steps:
- Preheat oven to 350 degrees use casserole dish - melt butter in casserole. Season salmon with salt, black and red pepper. Rub top side of salmon in butter turn and bake skin side down. Squeeze with lemon/add wedges. Cover with foil. Bake for 20 minutes fish begins to flake. Mix whiskey and honey together. Pour over salmon. Continue baking 6-8 minutes longer until a glaze forms over the salmon. Serve immediately. Sprinkle with parsley if desired
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Michaela Lawson
[email protected]The only thing I would change about this recipe is to use a different type of whiskey. I used a bourbon, but I think a scotch would be even better.
Edel Wade
[email protected]I'm not a big fan of salmon, but I really enjoyed this dish. The whiskey glaze made all the difference.
Moka Ko
[email protected]This is a great recipe for a special occasion dinner. It's fancy enough for a party, but it's also easy enough to make on a weeknight.
Azeeez Khan
[email protected]I love the combination of sweet and savory in this dish. The whiskey glaze is the perfect complement to the salmon.
Sy'nia Wilson
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The whiskey glaze is a real showstopper.
Shiraz Mangal
[email protected]I had some leftover glaze, so I used it to make a sauce for my roasted vegetables. It was a great way to use up the leftovers and it added a delicious flavor to the vegetables.
Chenique Jacobs
[email protected]The recipe was easy to follow and the dish turned out great. I'll definitely be making this again.
High Mobile
[email protected]I'm not a big fan of whiskey, but I was pleasantly surprised by the flavor of this dish. The glaze was subtle and didn't overpower the salmon.
SNM “NLE CHOPPA” TIZI
[email protected]The whiskey glaze was a bit too sweet for my taste, but the salmon was cooked perfectly.
Ifran Ahamed Rony
[email protected]This glazed salmon dish was a hit with my family! The whiskey glaze added a unique and delicious flavor to the salmon. We loved the crispy skin and the tender, flaky fish.