- 1/4 cup dark rum
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 4 (5 ounce) boneless salmon fillets
Whisk rum, maple syrup, and mustard together in a large glass or ceramic dish until marinade is well-combined. Place fillets in marinade and turn to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
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Preheat oven to 450 degrees F (230 degrees C).
Remove salmon from marinade, and shake off excess. Place fillets in a glass baking dish. Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer until glaze is reduced, about 10 minutes; set aside.
Bake fillets in the preheated oven until fish flakes easily with a fork, 20 to 30 minutes. Top fillets with glaze.