About this recipe:This is a barbecued salmon made with full bodied wine (Shiraz is best). It needs to marinate overnight for best flavour.
4 tablespoons brown sugar
125ml hot water
125ml Shiraz wine
125ml soy sauce
5 tablespoons olive oil
3 cloves garlic, minced
1/3 teaspoon pepper
900g salmon fillets
1 tablespoon cornflour
2 tablespoons cold water
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Method Prep:15min › Cook:15min › Extra time:8hr › Ready in:8hr30min
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 pepper. Place salmon in the bag, seal, and marinate 8 hours or overnight in the refrigerator.
Preheat a barbecue for high heat.
Lightly oil the cooking grate. Reserving marinade, place salmon on the BBQ, and cook 5 to 8 minutes on each side, or until easily flaked with a fork.
Transfer reserved marinade to a pot. Dissolve the cornflour in cold water. Bring the marinade to the boil, and stir in cornflour mixture to thicken. Serve over the salmon or on the side as a dipping sauce.