Soy and White Wine Marinated Grilled Salmon

Soy and White Wine Marinated Grilled Salmon

There’s no healthier, easier, or faster summer entrée than a perfect piece of grilled salmon. This recipe is easy to make ahead of time for weekend parties or a quick mid-week dinner.

The marinade makes a succulent, moist, flavorful salmon. The white wine is the acidic component in the marinade that tenderize meats. It also plays an important role in imparting flavor.

Start marinating the fish 4-6 hours prior to when you want to put the salmon on the grill.

Serve with roasted broccoli with parmesan and walnuts, miso wild and brown rice pilaf, and arugula, beet, walnuts and goat cheese.

Prep Time: 5 minutes

Cook Time: 10 -20 minutes

Servings 4 servings


For the Salmon:

2 lbs. salmon fillet, cut into 4 pieces, patted dry

For the Marinade

2/3 cup reduced sodium soy sauce

2/3 c pinot grigio or sauvignon blanc white wine (best with a dry white wine)

2 Tablespoons olive oil


Prepare the marinade

Mix ingredients together in a Ziploc bag or a 13 x 9 glass baking dish. Place salmon in the bag or dish and turn to coat salmon evenly. Put in the refrigerator and marinate 4-6 hours, turning the salmon periodically during that time to evenly disburse the marinade around the fish.

Grill the Salmon:

Heat coals, gas grill, or grill pan to medium heat. Remove salmon from the marinade and place salmon on the grill. Cover and grill over medium heat for about 5 minutes per side. This time may vary and will depend on the thickness of the fish. The salmon is done when it flakes easily with a fork. Use a meat thermometer for precise temperature.

Use a fish spatula to transfer off the grill onto a beautiful serving platter.

How to tell when grilled salmon is done.

While the FDA recommends cooking fish to 145°F, for a flakier, more moist and tender salmon filet many chefs find that it’s best when it’s cooked to “medium” which is 125°F degrees.

Grilled fish is cooked when it is 145°F, but remember about carry-over cooking, where food will continue to cook once you’ve pulled it from the grill or oven. To ensure your fish isn’t overcooked, transfer it from the grill when it is 125°-130°F, then let it rest for a few minutes before stripping away the skin and serving.


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