(Contribution John Jacob, Santa Rosa Beach FL)
- Fresh Salmon fillet with skin removed
- Butt Rub® Seasoning
- Crushed garlic cloves
- Balsamic Vinegar
Apply a liberal coating of Butt Rub® on both sides. Let it sit while you prepare the glaze.
Molasses Glaze: In a sauce pan combine molasses, a couple of cloves of crushed garlic and balsamic vinegar to taste. Be careful not to overpower with the vinegar. Also if you have a strong molasses, you can add a small amount of good (grade B) maple syrup.
Let this mixture simmer for a few minutes.
In a 450-475° oven, roast the salmon fillet on a sheet pan with the molasses mixture on top for about 10-15 minutes.