Mojito Glazed Salmon

I saw this dish on a menu years ago. It didn’t describe it, only that it was “glazed with mojito flavors and grilled”. Hmmm. I’ve been mulling this idea in my head and one day decided to do it. I love a mojito on hot summer day…

It was delicious! A cold mojito, ah, salad on the side and this is a fabulous summer supper.

Here’s How to Do it:

Gently pat the salmon dry and place in a deep container. If you start with frozen fillets, lay them on dry towels for a few minutes to absorb and excess moisture from freezing.

Crack some salt and pepper on both sides

Now make the glaze.

Squeeze the juice from the limes using a citrus press. They are really easy to use and all the seeds stay in the cup. Give the limes a hard roll on the counter to soften the inside and make it easier to get all the juices out. Press them right into a small sauce pan. Turn heat on to low.

Add two or three whole sprigs of mint.

Any kind of mint works, but I used peppermint. I like the flavor of it best. Let it simmer in the juice for about 5 minutes.

Don’t turn it up too high or it will evaporate!

Next, drizzle the honey into the pan.

When it is totally dissolved, add the butter and the rum. Now just simmer until it starts to thicken. Cooking will remove the alcohol from the sauce.

Once the sauce is thickened and the flavors are all well blended, pour it over the salmon. Lay it skin side up first.

Let it sit for about 10 minutes, then turn it and leave it another 5 minutes. Meanwhile – start that grill!

Grillin’ it!

Light the grill and set it on high. If you’re using charcoal or wood, get those coals glowing red!

Lay the salmon skin side down first. Baste the fish with the sauce and put the lid down, but don’t leave! Stick around to make sure there is no flare up of the sauce.

Give it about five minutes, baste it again, then carefully flip it. The skin will likely stick to the grill, just scrape it off. If it stays on the salmon, great – especially if it’s crisp! Again, cook for about five minutes then gently turn it again.

Baste the top again with a little more sauce and check for doneness. Depending on how thick the salmon is, cooking time will vary. Give it a push on the top in the middle. You can feel the firmness. It should be firm but still have a little give. If it’s a little pink in the middle, it’s fine (better than sushi!). In any case, give it about 1 or 2 minutes more with the lid down to caramelize the glaze.

Remove from the grill and serve it with just a little more sauce on the top. It is wonderful!

Put the remaining sauce back into the sauce pan and bring to a boil. (This is a good time to make the salad). Stirring often, heat for about 3 to 5 minutes to thicken. Spoon over the fish.

© Copyright 2021 The Lazy Gastronome

5 from 6 votes

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Mojito Glazed Salmon

Glazed with all the ingredients from a mojito and grilled to a caramelized finish.

Course: dinner, Main Course, main dish, supper

Cuisine: American, seafood

Keyword: butter, grilled, honey, key lime, mint, mojito, rum, salmon

Servings: 4 Fillets

Author: HelenFern

Ingredients

• 4 Salmon Fillets
• 3 large limes
• 2-3 large fresh mint sprigs
• 3 Tablespoons honey
• 4 Tablespoons butter
• 3 Tablespoons dark rum
• Fresh cracked sea salt and black pepper

Instructions

1. Gently pat the salmon dry and place in a deep container. If you start with frozen fillets, lay them on dry towels for a few minutes to absorb and excess moisture from freezing.

2. Crack some salt and pepper on both sides.

Now make the glaze!

1. Squeeze the juice from the limes using a citrus press. They are really easy to use and all the seeds stay in the cup. Give the limes a hard roll on the counter to soften the inside and make it easier to get all the juices out. Press them right into a small sauce pan. Turn heat on to low. 

2. Add two or three whole sprigs of mint. Any kind of mint works, but I used peppermint. I like the flavor of it best. Let it simmer in the juice for about 5 minutes. Don't turn it up too high or it will evaporate!

3. Next, drizzle the honey into the pan. When it is totally dissolved, add the butter and the rum. Now just simmer until it starts to thicken. Cooking will remove the alcohol from the sauce.

4. Once the sauce is thickened and the flavors are all well blended, pour it over the salmon. Lay it skin side up first.

5. Let it sit for about 10 minutes, then turn it and leave it another 5 minutes. Meanwhile - start that grill!

And the grilling -

1. Lay the salmon skin side down first. Baste the fish with the sauce and put the lid down, but don't leave! Stick around to make sure there is no flare up of the sauce.

2. Give it about five minutes, baste it again, then carefully flip it. The skin will likely stick to the grill, just scrape it off. If it stays on the salmon, great - especially if it's crisp! Again, cook for about five minutes then gently turn it again.

3. Baste a little more sauce on the top and check for doneness. Depending on how thick the salmon is, cooking time will vary. Give it a push on the top in the middle. You can feel the firmness. It should be firm but still have a little give. If it's a little pink in the middle, it's fine (better than sushi!). In any case, give it about 1 or 2 minutes more with the lid down to caramelize the glaze.

4. Remove from the grill and serve it with just a little more sauce on the top. It is wonderful!

5. Put the remaining sauce back into the sauce pan and bring to a boil. (This is a good time to make the salad). Stirring often, heat for about 3 to 5 minutes to thicken. Spoon over the fish. 

Recipe Notes

© Copyright 2021 The Lazy Gastronome

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