Reviewed: Jan. 20, 2011

Excellent recipe. Tried a 2hr vs. 24hr marinating time. With the sauce, either version was great! The 24hr marinated salmon definitely had much greater flavor and good color, so great even without the sauce (better with though!). Therefore, the longer you have to marinate the better! Note: I used a very fruity Shiraz.

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5 users found this review helpful

Reviewer:

Morda

Reviewed: Jan. 18, 2011

What an awesome recipe! The entire family enjoyed. This one will be on the dinner menu for many years to come. The only thing I changed was I used reduced sodium soy sauce. Perfect!

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3 users found this review helpful

Reviewer:

cookingmama

Reviewed: Dec. 30, 2010

This is the only way I will eat salmon. My girls, ages 5 and 8 REQUEST that I make this. So good!

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3 users found this review helpful

Reviewer:

Randi T

Cooking Level: Expert

Living In: Meridian, Idaho, USA

Reviewed: Oct. 26, 2010

Fantastic! Thanks for a great recipe. I did find I had quite a bit of "sauce" and might cut down on the recipe next time. Guests loved it :)

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3 users found this review helpful

Reviewer:

Erin C

Cooking Level: Intermediate

Home Town: St. Catharines, Ontario, Canada

Reviewed: Aug. 26, 2010

Positively the best salmon recipe I have ever had. I have cooked this for dinner parties and get rave reviews every time. I prefer to just reduce the marinade, but it is still good if you are in a hurry and use the starch. Serve it on wild rice with the sauce poured over. Delicious!!

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Reviewer:

millican

Reviewed: Aug. 22, 2010

This was excellent! I was not able to marinate it the recommended amount of time, but even after 4 hours of marinating it was delicious. I have three boys who are 5, 4, and 2, who all asked for seconds on this!

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5 users found this review helpful

Reviewer:

ethala26

Reviewed: Aug. 10, 2010

Delicious! The marinade is great. I only let mine sit for about 4 hours and it was tasty. Using the marinade as a sauce is pretty salty. If you think 'steak sauce' it might work. But I added some honey to mine to cut the saltiness. May just cut back initially on the soy sauce in the future.

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2 users found this review helpful

Reviewer:

junglepilotwife

Cooking Level: Intermediate

Home Town: Chandler, Arizona, USA

Living In: Tempe, Arizona, USA

Reviewed: Aug. 4, 2010

This is a wonderful recipe! I used a cabernet wine since that's what I had on hand. I have made this with shiraz too, but any bold red wine works great. I marinated for only 4 hours, which was plenty because the salmon came out so moist and flavorful. I grilled them on the George Foreman (425 degrees for 6 minutes). For the sauce, I let it simmer for a good 5 minutes to reduce it a little and let the alcohol cook off. Served the salmon and sauce over rice and with a side of "Sesame Green Beans" from this side. It was an awesome dinner!

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3 users found this review helpful

Reviewer:

Dianne

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

Reviewed: Jun. 24, 2010

Very easy. Kind of expensive (you might want to use a different wine, e.g., cabernet will work just fine). Very, very tasty. I found the sauce a little too sweet for my taste: next time I make it I´ll use less brown sugar

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Reviewer:

Pixel

Cooking Level: Intermediate

Reviewed: Jun. 19, 2010

This was an amazing way to grill salmon. We only managed to marinate for 4 hours and it was fantastic. I can only imagine how the salmon would have tasted after 4 more hours. Definitely on the family's most wanted list. ;)

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2 users found this review helpful