Rum-Marinated Mojito Salmon with Peppers and Fresh Herbs
This vibrant salmon dish brings tropical flavors to your dinner table with a rum-based marinade infused with coconut cream, fresh mint, cilantro, and a medley of peppers. The overnight marinade tenderizes the fish while building layers of flavor from garlic, jalapeño, poblano, and bell peppers. Perfect for entertaining or a special weeknight meal, the salmon emerges from the oven with lightly crisped edges and bright, herbaceous notes that pair beautifully with rice or grilled vegetables.
Ingredients
- ⅓ cup rum
- 2 tablespoons coconut cream
- 6 pods garlic, minced
- 1 jalapeño pepper, minced
- 1 teaspoon salt
- 2 poblano peppers, seeded and dicedAnaheim peppers1:1heat-level
Similar mild heat and flavor
- 1 red bell pepper, seeded and diced
- 2 shallots, finely diced
- 2 tablespoons cilantro, minced
- 2 tablespoons mint, chopped
- 1 lime or lemon
- 2 tablespoons olive oil
- 2 pounds salmon, cut into 4 inch pieces
- ⅓ cup mint leaves, chopped
Instructions
- 1
Mix the rum, coconut cream, garlic, jalapeño pepper, salt, poblano pepper, red bell pepper, shallots, cilantro, and mint and stir thoroughly
- 2
Cut the lime or lemon, remove the seeds and squeeze in the juice and add the olive oil
- 3
Place in a large zip lock bag, add in the salmon pieces and refrigerate overnight
- 4
Preheat the oven to 350 degrees, place the salmon on a baking dish and bake for 8 minutes
- 5
Broil on low for another 3 to 4 minutes until the salmon is lightly crisped around the edges
- 6
Sprinkle with the remaining chopped mint leaves and serve
Tips
Pat salmon dry before marinating to help the flavors penetrate better and achieve better browning.
Reserve some fresh marinade before adding raw salmon to use as a sauce for serving.
Don't skip the broiling step - it creates delicious caramelized edges that contrast beautifully with the tender interior.
Good to Know
Refrigerate cooked salmon up to 3 days. Store marinade separately up to 1 week.
Marinate salmon up to 24 hours ahead. Cook just before serving for best texture.
Serve immediately while edges are still crispy, with rice, quinoa, or grilled vegetables.
Common Mistakes
Don't over-marinate beyond 24 hours as acid will start to cook the fish
Pat salmon dry before cooking to prevent steaming and achieve proper browning
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
Similar mild heat and flavor
FAQ
Can I use frozen salmon for this recipe?
Yes, but thaw completely first and pat very dry. Frozen salmon releases more moisture which can dilute the marinade flavors.
What if I don't have poblano peppers?
Anaheim or mild green chiles work well. For more heat, use serrano peppers. Bell peppers work for a completely mild version.
How long will the cooked salmon keep?
Refrigerate up to 3 days. The flavors actually improve overnight, making it great for meal prep or leftovers.