Rum Salmon Recipes

RUM MARINATED SALMON

Steps:

• Prepare the marinate by combining the olive oil, dark rum, sesame oil, soy sauce, maple syrup, minced garlic, and tabasco sauce. Stir with whisk to combine.
• Add the salmon to a large Ziplock bag and pour the marinade over the salmon.
• Remove all the air from the Ziplock bag and place the salmon in the fridge for at least 5 hours or even overnight! Turn the bag over at least once during the marinating time, to ensure that the salmon gets infused with all the yummy flavors!
• When ready to cook, heat your grill and then place the salmon fillet (or fillets) skin side down on the grill. If cooking 4 individual fillets, you'll want to cook them for 5-7 minutes. If cooking one large fillet, cook for 10-15 minutes depending on the thickness and size.
• Make sure and check the thickest part of the salmon, before taking it off the grill!

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.

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.

HOW TO MAKE LOX (EASY SALMON LOX RECIPE)

Steps:

• Rinse the salmon fillet under cold water. Pat dry.

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.

SMOKED SALMON

Steps:

• Skin the salmon and remove any bones. rinse under cold running water and dry with paper towels. place in baking dish just large enough to hold it and pour rum over. let marinate for 15 minutes drain and dry with paper towels wipe out dish Cure: combine brown sugar, salt and pepper in mixing bowl, mix well spread 1/3 over bottom of baking dish lay salmon on top, skinned side down sprinkle remaining cure on top, patting into fish cover with plastic wrap and cure in refrigerator for 4 hours set up grill for direct grilling, place a drip pan in the center and heat to medium high rinse cure off salmon and dry with paper towels when ready to cook toss 2 cups wood chips on coals oil the grill grate, place the salmon in the center over the drip pan toss remaining wood chips on coals smoke until cooked through, about 20 minutes transfer to a rack to cool when cool wrap in aluminum foil and refrigerate until cold. alternatively the book says you can smoke it in the smoker for 1.5 to 2 hours @ 225 degrees