Salmon with Wine Marinade

    Salmon with Wine Marinade


    129 people made this

    A full bodied wine is best for this salmon marinade, such as Shiraz. It needs to marinate overnight for best flavour.

    Serves: 6 

    • 1/4 cup (55g) brown sugar
    • 1/2 cup (125ml) hot water
    • 1/2 cup (125ml) Shiraz wine
    • 1/2 cup (125ml) soy sauce
    • 1/3 cup (85ml) olive oil
    • 3 cloves garlic, minced
    • 1/3 teaspoon lemon pepper
    • 900g salmon fillets
    • 1 tablespoon cornflour
    • 2 tablespoons cold water

    Preparation:15min  ›  Cook:15min  ›  Extra time:8hours marinating  ›  Ready in:8hours30min 

    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 barbecue for high heat.
    3. Lightly oil the barbecue 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 cornflour in cold water. Bring the marinade to a boil, and stir in cornflour mixture to thicken. Serve over the salmon or on the side as a dipping sauce.

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