Comments on Bourbon Brown Sugar Glazed Salmon

Some of you may recall my recipe for Bourbon Brown Sugar Glazed Salmon, which I tested 3 or 4 times before I "got it right." Well, I made it again recently with a friend -- not quite by the book -- and it came out not quite perfect. I think I let the glaze reduce a bit too much, as once it cooled it was quite tough to drizzle. Another challenge was that my friend and sous chef saw fit to accidentally double the sugar. The flavor was a tad flawed because the sugar was white and not brown due to a shopping snafu. Anyway, one thing I noticed independent of the sauce problems, the salmon needs to be seasoned before the sauce goes on. It's also only necessary to cook the salmon for about 10 minutes in my oven -- at 450, not 400. It's also wise to put it under the broiler for 2 minutes in any case, because even at at high temperature, again my my terrible oven, browning was an issue. My first recipe worked when I tested it, but I think the adjustments suggested here will make it a better dish. Has anyone tried it? Any thoughts?