Super Grilled Salmon

Super Grilled Salmon

93
RK 2

"This is a grilled salmon made with full bodied wine (Shiraz is best). It needs to marinate overnight for best flavor."

Ingredients 8 h 30 m {{adjustedServings}} servings 455 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 455 kcal
  • 23%
  • Fat:
  • 26.1 g
  • 40%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 35.3 g
  • 71%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 1310 mg
  • 52%

Based on a 2,000 calorie diet

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Directions

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  1. In a bowl, mix the brown sugar in the hot water until dissolved. Pour into a large resealable plastic bag, and mix in wine, soy sauce, olive oil, garlic, and lemon pepper. Place salmon in the bag, seal, and marinate 8 hours or overnight in the refrigerator.
  2. Preheat a grill for high heat.
  3. Lightly oil the grill grate. Reserving marinade, place salmon on the grill, and cook 5 to 8 minutes on each side, or until easily flaked with a fork.
  4. Transfer reserved marinade to a pot. Dissolve the cornstarch in cold water. Bring the marinade to a boil, and stir in cornstarch mixture to thicken. Serve over the salmon or on the side as a dipping sauce.
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Footnotes

  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews 93

  1. 129 Ratings

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OODLES_OR
6/10/2006

I put this all together last night after I got off work and DH grilled it tonight. What a super easy recipe and I just happened to have some Shiraz wine in the house (as DH belongs to a wine club). I think any good "red" wine would be fine, but who knows for sure. Why mess with "perfection"!! DH called me at work to tell me how "perfect" this dish was. He absolutely loved it and he is the one that gave it this rating. Thanks for a super easy, tasty dish. Make sure you do the "dip" part, i.e. thickening of the marinade. DH says it was totally awesome even without, but loved it even more with the "dip".

JuliA
8/8/2007

I make this every time we have salmon. We haven't found a better marinade yet!! I skip the lemon pepper only because it's such a small amount that you don't even notice it's in there. And I have found that if I try to mix the corn starch in cold water before the marinade is boiling....it doesn't thicken the sauce like it should. I place the salmon on a bed of rice and pour the sauce over top, it's excellent!!

GCPate
3/10/2008

I made this last week and my family is already asking for it again. My daughter ate most of mine and my husband is only a minor fan of Salmon - both loved it. I did cut the soy sauce in 1/2 and used a low sodium soy sauce because several had said too salty - other than that I followed the recipe.