Salmon with Shiraz sauce

    8 hours 30 min

    This is a barbecued salmon made with full bodied wine (Shiraz is best). It needs to marinate overnight for best flavour.

    133 people made this

    Serves: 6 

    • 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

    Prep:15min  ›  Cook:15min  ›  Extra time:8hr  ›  Ready in:8hr30min 

    1. 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.
    2. Preheat a barbecue for high heat.
    3. 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.
    4. 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.

    BBQ tips

    Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)

    Write a review

    Click on stars to rate