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Rum-glazed salmon with wedges and chilli greens  recipe

Rum-glazed salmon with wedges and chilli greens recipe

12 ratings

Give salmon a special twist with this sticky-sweet rum glaze. Perfect for a summer lunch, the pan-fried salmon turns charred and caramelised in its rum, ginger and maple syrup marinade, before being served with sweet potato wedges and some spicy stir-fried greens. Why not treat Dad to this on Father’s Day as a change from his usual roast? See method

  • Serves 4
  • 20 mins to prepare and 35 mins to cook
  • 626 calories / serving
  • Dairy-free


  • 4 salmon fillets, boneless, skin on
  • 1 tbsp olive oil

For the rum glaze

  • 4 tbsp dark soy sauce
  • 4 tbsp maple syrup
  • 30g fresh ginger, peeled and finely grated
  • 4 tbsp dark rum
  • 4 tsp Dijon mustard
  • 2 tbsp lime juice

For the sweet potato wedges

  • 700g sweet potatoes, scrubbed and cut into wedges
  • 2 tbsp olive oil
  • 3 sprigs fresh thyme, leaves picked
  • pinch crushed chillies (optional)

For the chilli greens

  • 200g Tenderstem broccoli
  • 1 tbsp olive oil
  • 250g pak choi, base trimmed and leaves separated
  • 1 garlic clove, finely sliced
  • 1 red chilli, deseeded and finely sliced
  • 3 spring onions, finely sliced
  • 1 lime, cut into wedges to serve
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    29g 41%
  • Saturates

    4g 21%
  • Sugars

    20g 22%
  • Salt

    2.2g 36%

of the reference intake
Carbohydrate 49.3g Protein 39.4g Fibre 7.9g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the salmon fillets in a snug-fitting, non-metallic dish. In a small bowl, mix together all the ingredients for the rum glaze. Pour half the glaze over the salmon fillets and turn to coat fully. Cover and leave to marinate for 10-15 mins in the fridge. Reserve the remaining glaze.
  2. Spread the sweet potato wedges out on a baking tray and drizzle with the oil. Sprinkle over the thyme leaves and crushed chillies (if using), season well and then bake for 30-35 mins, turning halfway through.
  3. Meanwhile, bring a pan of water to the boil and add the Tenderstem broccoli. Cook for 3 mins until just tender, then drain and refresh under cold water.
  4. Put a large frying pan on a medium heat and add the 1 tbsp oil for the salmon. Remove the fillets from the marinade and cook skin-side down for 3-4 mins, then turn over and cook for 2-3 mins until cooked through. The sticky marinade will colour quickly, so move the salmon about the pan if it looks to be burning or sticking.
  5. Meanwhile, heat the 1 tbsp oil for the greens in a wok. Add the pak choi leaves and a splash of water and stir-fry over a high heat for 1 min. Add the garlic, chilli and broccoli to the pan and cook for a further 1-2 mins.
  6. Transfer the salmon to serving plates. Add the reserved marinade to the pan and allow to bubble over a high heat for 1-2 mins. Serve the salmon with the chilli greens and sweet potato wedges, then drizzle over the hot glaze to finish.

Tip: You can also cook the salmon on a barbecue for an alfresco summer meal. Marinate the salmon as above before cooking. Brush the bars of a preheated barbecue with oil then cook the salmon skin-side down for 4-5 mins, then turn over with tongs and cook for a further 3-4 mins, or until the salmon is fully cooked through. The glaze will char very quickly over the high heat of the barbecue, so keep an eye on it as it cooks and brush with a little more oil if the fish is sticking to the grill.

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