3½ pounds whole salmon fillet, boneless and skinless
1 cup rum (Adcock uses Rhum Barbancourt Reserve Speciale 8-year-old)
1 cup honey, preferably local
Juice from 1½ limes
2 tablespoons shallots, chopped
1 tablespoon lime zest
1 wine barrel stave or cedar plank, for grilling
Clean the outside of a wine barrel stave (salmon will cook on the top of the curved side) in soapy water. Rinse, and then submerge in water and soak for at least six hours. (Prepare cedar plank, if using.) Heat grill to medium. Remove barrel stave from water and wipe the top with a dry rag. To prepare salmon, cut the fillet in half lengthwise, from tip to tail, so you have two narrow fillets of equal length. (Leave fillet whole if using a cedar plank.) Sprinkle both sides of the fillets with seasoning.
Place salmon fillets on the barrel stave, positioning one on each half of the stave so they come together in the middle. (Tuck any edges or ends that hang over the stave under the fillet.) Center stave or plank over the heat and gently close the grill lid, making sure it doesn’t touch the salmon. The lid won’t close completely, but that’s OK. Meanwhile, prepare marinade. Combine rum, honey, lime juice, shallots and lime zest, and whisk together. Cook salmon over medium coals or medium gas heat for 37 minutes.
Remove lid and brush or drizzle marinade over top of the salmon from the center section out to both sides. Replace the lid. Repeat brushing or drizzling glaze every 3 to 5 minutes, until you are out of glaze or salmon reaches desired doneness. Beware of flare-ups caused by the rum. The salmon will turn a beautiful auburn, New Mexico sunset hue. Remove stave or plank from the fire and gently drape with aluminum foil. Allow salmon to rest for 15 minutes, and then place the entire stave or plank on the table. Allow guests to serve themselves with a fork from the plank. Relax and enjoy a job well done!