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.
  • Enjoy!

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