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.

    139 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.

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    Reviews in English (100)


    I put this all together last night after I got off work and DH grilled it tonight. What a super easy recipe and I just happened to have some Shiraz wine in the house (as DH belongs to a wine club). I think any good "red" wine would be fine, but who knows for sure. Why mess with "perfection"!! DH called me at work to tell me how "perfect" this dish was. He absolutely loved it and he is the one that gave it this rating. Thanks for a super easy, tasty dish. Make sure you do the "dip" part, i.e. thickening of the marinade. DH says it was totally awesome even without, but loved it even more with the "dip".  -  10 Jun 2006  (Review from Allrecipes US | Canada)


    I make this every time we have salmon. We haven't found a better marinade yet!! I skip the lemon pepper only because it's such a small amount that you don't even notice it's in there. And I have found that if I try to mix the corn starch in cold water before the marinade is doesn't thicken the sauce like it should. I place the salmon on a bed of rice and pour the sauce over top, it's excellent!!  -  08 Aug 2007  (Review from Allrecipes US | Canada)


    I made this last week and my family is already asking for it again. My daughter ate most of mine and my husband is only a minor fan of Salmon - both loved it. I did cut the soy sauce in 1/2 and used a low sodium soy sauce because several had said too salty - other than that I followed the recipe.  -  10 Mar 2008  (Review from Allrecipes US | Canada)