Rum Glazed Grilled Salmon

Rum glazed grilled salmon pairs silver or king fillets with a butter-and-brown-sugar sauce added near the end of grilling.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 25

Resting Time 5

Total Time 40

Servings servings

Calories 450

Equipment

1 set Measuring Cups and Spoons for the butter, brown sugar, and rum
1 Medium Saucepan for cooking the rum glaze
1 Stovetop for simmering the glaze
1 Silicone Spatula for stirring the thickening glaze
2 heatproof bowls Mixing Bowls for separating basting and serving glaze
1 Grill with Lid for controlled medium and cooler cooking zones
1 Pastry Brush for applying the designated basting glaze
1 Fish Spatula for moving or turning the salmon
1 Instant-Read Thermometer for checking the thickest portion
1 pair Oven Mitts for handling the hot glaze pan and bowls
1 Serving Platter for resting and sharing the cooked salmon

Ingredients

Salmon

2 pounds wild Alaska king or coho salmon fillets skin-on; cut into 8 portions if desired
salt to taste
black pepper freshly ground; to taste

Rum Glaze

½ cup butter melted
1 cup brown sugar packed
½ cup rum high-proof

Instructions

Prepare the Salmon and Glaze

Prepare a covered grill with a medium cooking zone and a cooler zone. Pat the salmon fillets dry, season lightly with salt and black pepper, and keep them refrigerated until the grill is ready.
2 pounds wild Alaska king or coho salmon fillets, salt, black pepper
Melt the butter with the packed brown sugar in a medium saucepan over medium-low heat, stirring until smooth. Measure the rum away from heat, remove the pan from the burner, and stir it in carefully. Return the pan to medium-low heat and simmer until the sauce thickens enough to coat a spoon. Never pour rum directly from the bottle near a flame.
1/2 cup butter, 1 cup brown sugar, 1/2 cup rum
Before any brush touches the fish, divide the cooked glaze between two clean heatproof bowls. Use one portion for brushing and keep the other untouched for serving.

Grill and Serve

Place the salmon skin side down over the medium zone and close the lid. Cook mostly undisturbed, moving thicker pieces toward the warmer area and thinner pieces toward the cooler area as needed.
When the salmon is almost done or has been turned for the final time, brush it with the designated basting portion of glaze. Watch closely and move the fish away from flare-ups because the sugary sauce can scorch.
Cook until the thickest part reaches 145°F. Transfer the salmon to a serving platter, let it stand briefly, and spoon over a little of the untouched reserved glaze. Discard any glaze contacted by the basting brush.

Notes

Measure rum away from the heat and never pour it directly from the bottle near a flame. Divide the cooked glaze before basting, discard the brush-contact portion, and cook the thickest salmon piece to 145°F.

Nutrition