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Ingredients

¼ cup brown sugar ½ cup hot water ½ cup Shiraz wine ½ cup soy sauce ⅓ cup olive oil 3 cloves garlic, minced ⅓ teaspoon lemon pepper 2 pounds salmon fillets 1 tablespoon cornstarch 2 tablespoons cold water

Nutrition Info

455.1 calories carbohydrate: 12.7 g cholesterol: 98.5 mg fat: 26.1 g fiber: 0.2 g protein: 35.3 g saturatedFat: 4.5 g servingSize: - sodium: 1309.9 mg sugar: 9.3 g transFat: : - unsaturatedFat: : -

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.
Preheat a grill for high heat.
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.
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.

6 servings

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