- 4 to 6 Salmon Fillets or Steaks
- Rum Glaze (see below)
- 4 Tb Rum
- 4 Tb butter, unsalted
- 3/4 cup light brown sugar, packed
- 1/8 tsp each, cinnamon, allspice, nutmeg and ginger
In a medium sauce pan combine the all of the ingredients. Over medium heat, whisk until the sugar is completely dissolved and the mixture starts to thicken. Raise the heat to medium-high and continue to whisk until the glaze is thicken to the consistency that would stick to the back of a spoon. Let the mixture cool and now its ready to use as marinade. Place the Rum Glaze and Salmon Fillets in a gallon size plastic zip lock baggy and marinate for at least 6 hours, preferably overnight.
Preheat oven to 400, spray a glass baking dish with Pam Spray. Place you fillets skins down, top with the marinade from the baggy. Bake 10 minutes for every inch of thickness, a minimum of 15 minutes until salmon meat is easily flake. Once finished baking remove from the oven and let rest for 5-7 minutes before serving.
Tips: I live in a part of the country where we have a high amount of humidity. Sometimes I find this recipe takes quite a long time to thicken, so to counteract that problem after raising the heat to medium-high I simmer the sauce for about 5 minutes, then remove from heat and let it sit for about 5 minutes to thicken. Seems to work when I have had problems thickening the sauce. I’m not completely sure the humidity is effecting the sauce but it also seems to only happen to my sauces and gravies when the humidity is noticeable.