Pinot Noir is such an easy wine to love, partly because it can be paired with almost anything, and is one of the few reds that loves a good salmon.
This simple recipe is easy for a cozy, stay-in Sunday supper as the days get shorter and more crisp. Note, start this on Sunday afternoon, so you have time for the two-hour marinade.
Our Pinot Noir style is a medium-bodied, with subtle earthy notes and vibrant aromas of cherry and raspberry.
GRILLED SALMON
INGREDIENTS
- 1 ½ pounds salmon fillets
- lemon pepper to taste
- garlic powder to taste
- salt to taste
- ⅓ cup soy sauce
- ⅓ cup brown sugar
- ⅓ cup water
- ¼ cup vegetable oil
INSTRUCTIONS
- Season salmon filets with lemon pepper, garlic powder, and salt.
- Stir soy sauce, brown sugar, water, and vegetable oil together in a small bowl until sugar is dissolved.
- Place fish in a large resealable plastic bag; add soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place salmon on the preheated grill, and discard marinade. Cook salmon until fish flakes easily with a fork, about 6 to 8 minutes per side, or if you like your salmon a little pink in the middle, check at 4 to 5 minutes.