Rum Glazed Salmon?

I can fix salmon hundreds of ways. No. Countless ways. From a homemade Filet-O-Fish to en papillote and everything in between.

I often do a maple mustard glaze with dill. Or teriyaki. Salmon is wonderful with a teriyaki sauce.

I was inspired by this Bourbon Glazed Salmon recipe but...didn't have any bourbon in the house. Shocking. I know. I gave it some thought and decided I'd use some dark rum I had in the pantry.

Now who wouldn't want to eat this?
Here's what I did:

• ¼ cup dark rum
• 1 tablespoon of brown sugar
• 1 tablespoon reduced sodium soy sauce
• 1 teaspoon Worcestershire sauce
• Juice from 1 lime

My cooking is generally "little bit of this and little bit of that". Adjust those amounts to whatever might suit your taste. That made enough for maybe a pound of fish. I mixed everything except the lime juice in a bag. I added my skinless salmon fillets (wild Atlantic Salmon) and marinated for 5 hours or so in the refrigerator.

An hour before cooking the fish I added the lime juice to the bag. I didn't want the acid in the lime juice to mess up the texture of the fish.

I put a cast iron skillet in my oven and preheated the oven to 425° F. While the oven was heating I poured the marinade into a small sauce pan and reduced it.

I put the fish on the cast iron skillet skin side up. This way the fish gets a nice sear on it. Follow the 10 minutes in the oven per inch of fish rule. My fillets took about 7 minutes. Check them often! About a minute or so before I thought the fish was done I spooned the reduced marinade over it so it would glaze.

I paired it with a Pinot Noir. I'm not sure I even have the words to describe how good it was. Really a stellar dish.