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Charbroiled Salmon

By: Alan Harasimowicz

"This seafood treat is best prepared over a charcoal fire, but in bad weather the oven broiler will do. The secret is in the marinade."

Rate/Review | Read Reviews (81)

What to Drink?
	Pinot Noir
	Sidecar
	Beer
	Boston Iced Tea

Prep Time:
5 Min

Cook Time:
10 Min

Ready In:
2 Hrs 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 cup soy sauce
2 tablespoons red wine
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
2 pounds salmon steaks
4 sprigs fresh parsley, for garnish
4 slices lemon, for garnish

Directions

Combine soy sauce, red wine, ginger, and black pepper in a large, resealable plastic bag. Seal, and shake vigorously to mix ingredients. Add salmon steaks, squeeze out excess air, and seal. Refrigerate, turning frequently to keep all sides in contact with the liquid, for no less than 2 hours.
Preheat an outdoor grill for medium high heat.
Cook on a hot grill for about 5 minutes per side, basting freely with extra marinade. Serve with parsley garnish and lemon slices.

Footnotes

FOOTNOTE

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.