Awesome! Even my fish-phobic kids like this, they'll eat anything if there's "gravy". I have made this 3 times now, have found that 1/2 cup of soya sauce is enough, I use 1 tsp lemmon pepper, and although marinating overnight is best, if you don't have time 2-3 hours will do just fine. It is best grilled on a cedar plank, but if you can't you can bake in the oven on parchment paper @ 400F for 10 min per inch of thickness measured at biggest part of fillet. You MUST MUST MUST make the sauce. This recipe makes just over a cup of "gravy", so if you have a lot of salmon you may want to double the recipe, but it is quite rich and a little goes a long way. For the reviewer who used water instead of wine and didn't like it, it's because you didn't follow the recipe!!! I always use Shiraz because that's what I like to drink anyway, but I think a Merlot or Cabernet would work too. Definitely a keeper, good enough for company! I like this served with a wild rice pilaf and grilled asparagus or peppers with olive oil, lemon pepper and sea salt. This marinade was good on rainbow trout too.
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