Weeknight-fast, dinner-party-worthy. Pan-seared salmon finished with a sticky Aged Rum Scotch Bonnet glaze — smoky, sweet, just enough heat.
Serves 4 • 20 min • Heat: 🔥🔥 Medium
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INGREDIENTS
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4 salmon fillets, skin-on
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6 tbsp Hot Tings Aged Rum Scotch Bonnet
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2 tbsp honey
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1 tbsp soy sauce
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1 lime, juiced
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2 garlic cloves, minced
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1 tbsp olive oil
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½ tsp salt
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¼ tsp black pepper
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2 green onions, sliced (garnish)
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METHOD
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Whisk Aged Rum sauce, honey, soy sauce, lime juice and garlic into a glaze. Set aside.
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Pat salmon dry; season both sides with salt and pepper.
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Heat oil in a skillet over medium-high. Sear salmon skin-side down, undisturbed, ~4 min until skin is crisp.
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Flip and cook ~3 min until nearly done.
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Lower heat to medium. Pour in the glaze and spoon over the fish, ~2 min, until sticky.
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Plate, spoon extra glaze over, scatter green onions. Serve over rice or grilled veg.
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Chef's tip: The sauce is the finisher — it goes in the pan at the end, never boiled from the start, so the rum stays aromatic and the heat stays bright.
GET THE BOTTLE
Shop Aged Rum Hot Sauce online. Get your Escovitch Snapper at Island Flavors and Tings, 1411 49th St S, Gulfport, FL, then take the bottle home.
Get all 3 → The Signature Trio, $42 (save $5).
Fine heat. Island bred. #PutaTingOnIt
