This is a very simple marinade for salmon. I read the original recipe probably 20 years ago in either Sunset or Food & Wine, but have made adjustments and variations over the years. Meant to be for grilled salmon, but works in the oven as well. The white wine can be substituted with just about anything, as can the juice and butter. Don't have white wine? Vermouth, sparkling wine, even a light-style beer works. Lime or orange juice also works. Asian? Use sake and vegetable oil with a little sesame oil. Latin? White rum or blanco tequila with lime juice. The only staple ingredient is the soy sauce. The flavor of the salmon always shines through the other ingredients. Even folks who don't think they like fish have like salmon cooked this way. —Sandra Raleigh
Salmon fillets (1 serving each) or a whole filet.
dry white wine
melted butter or oil
In This Recipe
Using a double layer of foil, make a "platter for the salmon, folding up the edges around the salmon to make a little container to hold the marinade.
Mix the liquids together, and pour over the salmon. The marinade should not completely cover the fish, but come up the sides 1/2 to 3/4 of the way.Let the salmon sit in the marinade for as little as 15 minutes, but not much longer than 1 hour, as the citrus juice can start to "cook" the fish. Turn the fish in the marinade once or twice.
When ready to grill, place the packet of fish, still in the marinade, on the grill. Cook until as done as you like your salmon, anywhere from 15-30 minutes.