Rum Salmon Recipes
RUM SALMON
Make and share this Rum Salmon recipe from Food.com.
Provided by Snewtie
Categories < 30 Mins
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 280.1, Fat 27.3, SaturatedFat 3.5, Sodium 2251, Carbohydrate 9.1, Fiber 0.5, Sugar 6.3, Protein 1.2
RUM MARINATED SALMON
This Rum Marinated Salmon is a sweet salmon recipe that uses rum, maple syrup and soy sauce! It creates a yummy glaze on the outside of the salmon that will have everyone enjoying every bite.
Provided by Over The Big Moon
Categories Main Course
Time 25m
Number Of Ingredients 8
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!
Nutrition Facts : ServingSize 8 oz, Calories 858 kcal, Carbohydrate 13 g, Protein 47 g, Fat 57 g, SaturatedFat 8 g, Cholesterol 125 mg, Sodium 877 mg, Fiber 1 g, Sugar 9 g
CEDAR PLANK RUM SALMON
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 421 calorie, Fat 16 grams, SaturatedFat 2.5 grams, Cholesterol 164 milligrams, Sodium 886 milligrams, Carbohydrate 6 grams, Fiber 0.5 grams, Protein 64 grams, Sugar 5 grams
COCONUT RUM SALMON
Make and share this Coconut Rum Salmon recipe from Food.com.
Provided by Chef Ron Cooke
Categories < 30 Mins
Time 23m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 477.4, Fat 14.1, SaturatedFat 4, Cholesterol 66.9, Sodium 75.4, Carbohydrate 15.3, Fiber 0.5, Sugar 12.7, Protein 22.8
ROAST MAPLE-GLAZED SALMON
Provided by Sheryl Julian
Categories Rum Marinate Roast Salmon Maple Syrup
Yield Serves 4
Number Of Ingredients 4
Steps:
- Set the fish, skin side down, in a plastic container or shallow baking dish large enough to hold it flat.
- In a small bowl, combine the maple syrup, rum, and mustard. Rub the fish all over with the marinade. Cover and refrigerate for at least 2 hours, turning once or twice.
- Set the oven at 450°F. Line a rimmed baking sheet with parchment paper.
- Set the salmon on the baking sheet skin side down.
- Roast the salmon for 15 minutes, or until the fish flakes easily when tested with the tip of a knife. Remove from the oven and slide onto a platter to serve.
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- Mix together the rum, maple syrup, ground ginger, salt, pepper and ground cloves in a large re-sealable plastic bag.
- Add the salmon and remove as much of the air as you can in the bag and seal; marinate refrigerated for 4 hours.
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Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
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