Mark Bujold’s Grilled Maple & Molasses Spice Rum Glazed Atlantic Salmon
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.
- Prep Time: 10 minutes
- Marinating: 1:00
- Cook Time: 15 minutes
- Total Time: 1:25
Ingredients
Units
Scale
- 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
Instructions
- In a small saucepan, combine Maple Syrup, Rum, Onion, Ginger, Garlic, Soya Sauce, Chili Powder, Salt & Pepper.
- 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.
- 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.
- Heat grill to medium heat, about 400°F.
- Carefully remove fillet from ziplock (reserving glaze)
- Place salmon, skin side down, in a cast iron pan.
- Brush reserved glaze.
- Grill salmon 15 min, or until it is cooked to your desired doneness, brushing with sauce every 5 minutes or so.
- Remove from grill.
- 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.