This Brown Sugar Rum Salmon recipe is simple, delicious and my favorite to make! It starts off with a whole salmon filet that gets seasoned with a simple garlic lemon and herb seasoning and then planked right before it goes on the smoker. The freshness of the salmon with a bourbon wood smoke flavor goes great with the glaze that gets made twenty minutes later.
The glaze is sweet with a spicy rum kick that sends your tastebuds wild! It’s made with low heat and simmers for 6-8 minutes so flavors can marry together. The salmon gets glazed twice and then garnished with freshly chopped parsley during the resting period.
BROWN SUGAR RUM PLANKED SALMON
Whenever I make salmon this recipe jumps to the top of my mind and it takes self discipline to even want to make it any other way! Not only are the flavors out of this world, but it only takes a few simple steps to make.
To make this Brown Sugar Rum Salmon you need to be sure that your salmon is fresh and not farmed raised, this is all about the proper nutrients of the salmon and the full experience of this great protein. Now that the highest quality of salmon is selected it is time to give it the proper treatment.
Before getting into preparing the salmon, it is important to soak the cedar planks in water for a minimum of 20-30 minutes, this prevents the plank from burning. Take something of decent weight to sit on top of the planks so they stay submerged under the water for the full duration of time.
While the planks are soaking, get the salmon out and apply some avocado oil as a binder and season it generously with your favorite rub. Since the whole filet is massive, cut it in half so it can fit the planks and the smoker. About now is a good time to remove the planks from the water and set the salmon filets on them.
COOKING THE SALMON
Fire up the smoker to 250 degrees with some bourbon wood chunks and add the salmon. Let it roll for about 25-30 minutes and begin to make the Brown Sugar Spicy Rum glaze in a saucepan. Add all of the ingredients and whisk for a few minutes, let it simmer for 6-8 minutes and then apply the first set of glaze to the salmon. Let it smoke for an additional 30 minutes (be sure to check the temperature, the salmon can not be over 145 degrees F internally) and then apply a final coating of the glaze.
Remove the Salmon and let it rest for 5 minutes prior to serving. Top with chopped parsley and a side of your choice. Asparagus, sweet potatoes, zucchini or squash are great options to serve it with.
- 1 King Salmon Filet
- Favorite seafood rub
- 2 cedar planks
- Brown Sugar Rum Glaze
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 3 tablespoons rum
- 2 tablespoons honey
- 2 tablespoons dijon mustard
- 2 tablespoons rice wine vinegar
- 1 tablespoon sriracha
- 1 tablespoon Worcestershire sauce
- 2 teaspoons fish sauce
- Start off by soaking the cedar planks in water for 25-30 minutes.
- Slice the salmon in half (2 smaller filets) and season them with your favorite rub. Place them on the cedar planks.
- Fire up the smoker to 250 degrees F with bourbon chunks for a nice enhanced smokey flavor. Add the planked salmon.
- When it’s 20 minutes in, begin to make the brown sugar rum glaze. Place a saucepan over medium heat and add the soy, brown sugar, rum, dijon mustard, Worcestershire sauce, fish sauce, rice wine vinegar, sriracha and honey. Whisk it together and let simmer for 6-8 minutes.
- Apply the first set of glaze on the salmon filets and let it smoke for an additional 30 minutes or so, the internal temp needs to be 145 degrees F. When it has about 15 minutes left, apply another set of glaze.
- Remove when the Salmon is done and garnish with chopped parsley.
- Serve and enjoy!