Hot-Buttered Rum Grilled Salmon

1 large salmon fillet (skin on)
1/2 cup butter
Salt and Pepper to taste
1 cup brown sugar
Dijon or other spicy mustard
1/2 cup dark rum

Line the top of a grill with greased foil before you being. Salt and pepper the salon fillet to taste, then spread on a thin layer of the mustard. When grill is hot, place salmon fillet, skin-side-up, on the greased foil, and cook for about 5 minutes. While the salmon is cooking, melt the butter in a saucepan and mix in brown sugar and rum.

The sauce should be of a thick paste consistency. (Add a little more brown sugar, if necessary.)

Turn fillet over, spread with a little more mustard, and baste with the butter mixture. Cook and baste for about 5 minutes more or until salmon is flaky, but not dry. Be sure not to overcook.


Mark Warner
Mark H. Warner was raised in Juneau and he has been fishing the waters of Alaska for more than 30 years. He grew up working with his father developing Doc Warner’s from its earliest days. After getting his Ph.D. in Mechanical engineering, he went to work in the industry where he later completed an Executive MBA. Then in 2010, his father, Doc, offered Mark and his wife, Kristina, the opportunity to move back to Alaska and operate the lodge full-time. Today, Mark has over 25 years of experience with Doc Warner’s. His knowledge and experience teaching people about self-guided fishing in Alaska are now used to create lasting memories for Doc Warner’s guests.
Posted in Recipes, Salmon Recipes

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