Best Rum Salmon Recipes

MAPLE-RUM GLAZED SALMON

Steps:

• Whisk rum, maple syrup, and mustard together in a large glass or ceramic dish until marinade is well-combined. Place fillets in marinade and turn to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
• Preheat oven to 450 degrees F (230 degrees C).
• Remove salmon from marinade, and shake off excess. Place fillets in a glass baking dish. Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer until glaze is reduced, about 10 minutes; set aside.
• Bake fillets in the preheated oven until fish flakes easily with a fork, 20 to 30 minutes. Top fillets with glaze.

NUTTY CRUSTED SALMON W/COCONUT RUM SAUCE

Steps:

• 1. Crush your pecans, pretzels and then add your almond butter to make crust and set aside.
• 2. Rinse of your fish fillets and pat dry. Add butter to pan heat skin side down at fillets and grill 4 to 5 minutes. Remove from pan, cover top of filet with mayonnaise and then add your mixture of almond butter, pretzels, and pecans to the top. Pat it on gently. Cook in oven for 15 - 20 minutes. Add a little butter to pan at the bottom.
• 3. Dice up all your ingredients for the pico while cooking your fish and set aside.
• 4. Add all ingredients for your rum sauce in a pan and cook down till thick. You may need to add a little more brown sugar if not thick enough.
• 5. Heat your cooked rice and add the other ingredients to the rice. Plate your rice, add fish on top, drizzle your rum sauce and then add pico on top. Ready to eat.

CEDAR PLANK RUM SALMON

Steps:

• Mix the rum and water in a large container and submerge the planks in the water for 30 to 45 minutes, allowing the planks to become soaked.
• Meanwhile, in a medium-size bowl, mix together the sugar, ginger, coriander, salt, cinnamon, and lemon juice to create a paste. Spread spice mixture evenly on top of the flesh side of salmon (not skin side). Refrigerate for 30 minutes and up to 1 hour.
• Preheat the grill over medium-high.
• Remove the fillet from the refrigerator and arrange on the planks, unseasoned side down. Put the planks on the grill and cook until the flesh is firm to the touch, allowing the plank to smolder, not burn, about for 30 to 40 minutes. Once the salmon is cooked, remove planks from the grill, with hot pads, to a serving platter and allow it to rest for 10 minutes before serving.

SALMON WITH CURRIED VANILLA RUM-BUTTER SAUCE

Steps:

• Prepare salmon fillets and grill, bake or poach the salmon fillets until just done while making the sauce. Keep warm until sauce is complete.
• SAUCE:Heat oil in a saucepan over medium heat. Saute onion, garlic and ginger until onion is soft, about 5 minutes. Add vanilla bean, wine, rum and curry paste. Bring to a boil and reduce by half. Add cream, return to a boil, and reduce by half again.
• Remove sauce from heat and whisk in butter, 1 tablespoon at a time. Pass sauce through a fine strainer. Season to taste with salt and pepper.
• Puddle a small amount of sauce on each plate. Place the salmon fillets on sauce, and then pour sauce over tops of fillets. Garnish with chopped chives or parsley and lemon slices.
• * Can be found in Asian specialty stores.

COCONUT RUM SALMON

Steps:

• Preheat oven 350 fan on low.
• Boil rum and sugar for 3 minutes.
• Cool rum sugar and add molasses.
• Baste salmon with rum sauce.
• press coconut on salman and dust with paprika.
• Bake for 8 minutes basting halfway.
• Serve with unused sauce on top.

RUM SALMON

Steps:

• Place salmon flesh side down in a large dish.
• Pour marinade over fish,and marinade over night in refridgerator.
• Wrap in foil and barbecue for 20-30 minutes or until it flakes easily.

RUM-PAINTED SPICY SALMON (OR SCALLOPS)

Steps:

• For the paint: Toast the peppercorns, cloves and coriander seeds in a dry skillet over medium-high heat, moving the spices around in the pan constantly, until fragrant, about 1 minute. Transfer to a spice grinder and grind roughly. Combine the sugar, soy sauce, rum, zest, and vinegar in a saucepan with the powdered spices. Over medium heat, reduce the liquid until 1/4 cup remains, about 10 minutes. Remove from heat and reserve. For the salmon: Brush the rum mixture liberally on the non-skin side of each salmon fillet. Heat the olive oil in a large, heavy non-stick skillet on medium. Carefully place the fillets paint-side down in the preheated skillet. Cook the fish, until dark on the painted side, about 2 minutes (do not move the fish -- keeping them still allows the "paint" to caramelize). Increase the heat to medium-high, and immediately turn fillets skin side down. Continue cooking until medium rare and the skin is crisped, about 5-7 minutes depending on thickness of the fillets, adding a few additional drops of olive oil as needed to prevent sticking. Place fillets paint side up on serving plates and serve with white rice. Garnish with a few cilantro leaves, if desired. Note: To substitute scallops in this dish, use fresh sea scallops (do not use the water-added sea scallops, as the water prevents the "paint" from caramelizing). Substitute lower salt soy sauce for the regular soy sauce here. Reduce the final cooking time, after the scallops are turned, to 2- minutes, just until the scallops are cooked through.