Mark Bujold’s Grilled Maple & Molasses Spice Rum Glazed Atlantic Salmon

We reached out to Mark Bujold, a home chef from New Brunswick, to craft a recipe featuring our newest product, the Maple + Molasses. Mark embraced the challenge and crafted a Grilled Maple & Molasses Spice Rum Glazed Atlantic Salmon Recipe. Quick and simple to prepare, this dish is an ideal choice for a hassle-free weeknight dinner.

Check out Mark’s recipes, rubs and spices here.

Mark Bujold’s Grilled Maple & Molasses Spice Rum Glazed Atlantic Salmon

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Discover Mark Bujold’s Grilled Maple & Molasses Spice Rum Glazed Atlantic Salmon. Succulent Atlantic salmon, grilled to perfection, is elevated by the richness of maple, the depth of molasses, and the warmth of spice-infused rum. This recipe can also be done in a cast iron skillet in the oven.

• Author: Crosby’ Molasses
• Prep Time: 10 minutes
• Marinating: 1:00
• Cook Time: 15 minutes
• Total Time: 1:25

Ingredients

Units USM Scale 1x2x3x

• 1 lb Salmon Fillet
• 1/2 cup Crosby’s Maple + Molasses
• 2 oz quality Spiced Rum
• 1 tbsp. dehydrated minced onion (or minced shallot)
• 1tsp. fresh minced Ginger
• 1 clove garlic minced
• 1tsp. soya Sauce
• 1/2tsp. Chili Powder
• 1/2 tsp. Salt (preferably Kosher)
• 1/4tsp. Pepper

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Instructions

1. In a small saucepan, combine Maple Syrup, Rum, Onion, Ginger, Garlic, Soya Sauce, Chili Powder, Salt & Pepper.
2. Heat over medium-low heat until reduced by half, about 10-15 minutes. Do not leave unattended and stir frequently. Remove from heat. Let cool completely.
3. Once cool place Salmon in Ziplock bag – pour in cooled glaze. Working gently, remove as much air as possible and place in fridge for 1hr.
4. Heat grill to medium heat, about 400°F.
5. Carefully remove fillet from ziplock (reserving glaze)
6. Place salmon, skin side down, in a cast iron pan.
7. Brush reserved glaze.
8. Grill salmon 15 min, or until it is cooked to your desired doneness, brushing with sauce every 5 minutes or so.
9. Remove from grill.
10. Slide a thin spatula under the fillet to remove . Serve immediately.

Notes

• Skinless fillets will work for this recipe as well
• Dehydrated onion can be replaced with fresh minced shallot
• This recipe can also be done in a cast iron skillet in the oven.