Hot-Buttered Rum Grilled Salmon

from the kitchen of Rep Gail Phillips, Alaska State Legislature

1. Line top of grill with greased foil.
2. Salt and pepper 1 large skin-on salmon fillet.
3. Spread a thin layer of Dijon mustard on the meat side of fillet.
4. Grill, skin side up, for approx. 5 minutes.
5. While salmon is cooking, melt 1/2 cup of butter in a saucepan, then stir in 1 cup of brown sugar and 1/2 cup dark rum.
6. Turn salmon and spread with more mustard. Cook and baste with rum sauce approx. 5 more minutes. 
7. Do not overcook. Serve remaining sauce with fillet.
8. Can be broiled in the oven