Grilled Cedar Rum Salmon
User Reviews
5.0
66 reviews
Excellent
-
Prep Time
10 mins
-
Additional Time
1 hr 20 mins
-
Total Time
1 hr 30 mins
-
Servings
4 4 oz servings
-
Calories
397 kcal
-
Course
Main Course
-
Cuisine
American
Grilled Cedar Rum Salmon
Report
Grill up something new that's packed full of smoky cedar and complex rum flavors!
Share:
Ingredients
- 1 lbs center cut salmon fillets
Marinade
- 1/4 cup dark rum
- 6 tablespoons olive oil
- 2 tablespoons lime juice
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/4 cup cilantro chopped and packed
- 1 tablespoon brown sugar
- 1 teaspoon ground ginger
Instructions
- Prep Cedar Plank: Add cedar plank (or planks) to a baking dish deep/wide enough to fit the plank or a sink filled with cool water and let soak for at least 1 hour and up to 12.
- Prep Marinade: Add all marinade ingredients to a small bowl and whisk. Set aside until you're ready to use, or add to a ziplock bag. Marinade can be made up to a day in advance.
- Marinate Salmon: Gently add the salmon to the zip lock bag with the marinade, skin side up so that the flesh of the salmon rests in the marinade. Remove as much air as possible from the ziplock bag and seal. Let marinate for 20 - 30 (max) minutes, at room temperature. This will allow the salmon to come up to room temp before grilling.
- Prepare Grill: Preheat the grill over medium-high.
- Grill: Add the planks to the hot grill and then gently add the salmon to the cedar planks. Brush one last time with the marinade before closing the grill. Allow the planks to smolder, but not burn and let your salmon cook for 12-16 minutes. The salmon will be done when the salmon flesh is firm when you touch it and has turned to an opaque pink color. To ensure doneness, it's always best to use a food thermometer. Test the thickest part of the salmon and it will be medium rare if it reads 125 - 130 degrees F.
Equipments used:
Notes
- Salmon Cuts
- Salmon Cuts
- You can use any cut that you'd like for this recipe, but we prefer center-cut fillets. Keep in mind the thickness of the cut will affect the cooking time. Thin tail fillets will take much less time to cook.
- Cooking Times
- Cooking Times
- According to the FDA, seafood should be cooked well-done which means an internal temperature of 145 degrees F. However, many find well-done salmon to be too dry and most prefer a medium or medium rare for the best flaky and moist texture. Medium rare is 120 degrees F internal temp, and medium is 125 - 130 degrees F. It's always best to use a food thermometer to ensure doneness, but also, your salmon will be cooked once the flesh is firm to the touch and has an opaque whitish-pink color on the outside and a more translucent pink on the inside. If it's a much darker pink color on the inside, then it's still far. Also, cooked salmon will flake easily.
- Also, keep in mind, there is some carryover cooking that will occur, so you want to remove the salmon from the heat just before it reaches the temp you want.
- Substitutions
- Substitutions
- Rum: Dark rum is going to be the best for flavor. A light rum won't add the same complexity. No dark rum? Then try a sweet bourbon or even a brandy!
- Cilantro: Dried works fine, too. Use two tablespoons in place of the 1/4 cup.
- Lime Juice: You can also use lemon. We prefer lime with the cilantro, though.
- Sugar: White sugar will work too, although the molasses flavor of the brown really compliments the other flavors. Molasses would be a better sub than white sugar.
- Baked
- Baked
- Preheat oven to 375 degrees. Line a baking rack with foil and add the salmon to the center of the foil (so you can fold the foil over) and spoon the glaze over it. Use only about 1/4 of the marinade. Bake for 14-15 mins. Uncover and broil for 2 mins. By baking though you will lose that cedar flavor and instead will have a much stronger rum flavor.
- Grill Without Cedar Planks
- Grill Without Cedar Planks
- You can absolutely grill this salmon without the cedar planks, although it will change the flavor. Still delicious, just without the smoky cedar flavor. To grill without the planks, be sure your grill grates are clean. Heat on high, oil grates right before adding the fish, and add fish directly to the grill, skin side down. Be careful of flare-ups because of alcohol in the marinade. Grill skin side down until basically the salmon is fully cooked, about 5-7 minutes. Otherwise, the sugar will cause the fish to stick to the grill grates. You'll know it's ready when the salmon easily separates from the grates. Once flipped, grill on the other side for another 1 1/2 - 2 1/2 minutes, depending the thickness of the fish.
- Prepare in Advance
- Prepare in Advance
- You can make the marinade up to a day in advance. If it's anything overnight, just add it to the fridge. But be sure to take it out and bring it back up to room temperature well before using.
Nutrition Information
Show Details
Calories
397kcal
(20%)
Carbohydrates
4g
(1%)
Protein
23g
(46%)
Fat
28g
(43%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
5g
Monounsaturated Fat
18g
Cholesterol
62mg
(21%)
Sodium
197mg
(8%)
Potassium
582mg
(17%)
Fiber
0.1g
(0%)
Sugar
3g
(6%)
Vitamin A
117IU
(2%)
Vitamin C
3mg
(3%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 44 oz servings
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 4g | 1% |
| Protein | 23g | 46% |
| Fat | 28g | 43% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 18g | 90% |
| Cholesterol | 62mg | 21% |
| Sodium | 197mg | 8% |
| Potassium | 582mg | 12% |
| Fiber | 0.1g | 0% |
| Sugar | 3g | 6% |
| Vitamin A | 117IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
Other Recipes
You'll Also Love
