Super Grilled Salmon

Recipe View 2 mins In a bowl, dissolve the brown sugar in the hot water, stirring until fully dissolved. (2 minutes)

Recipe View 3 mins Pour the sugar mixture into a large resealable plastic bag or a non-reactive dish. Add the Shiraz wine, soy sauce, olive oil, garlic, and lemon pepper. Mix well to combine. (3 minutes)

Recipe View 8 hrs Place the salmon fillets into the marinade, ensuring they are fully coated. Seal the bag or cover the dish, and marinate in the refrigerator for at least 8 hours, or preferably overnight, for optimal flavor infusion. (8 hours)

Recipe View 5 mins Preheat your grill to high heat. Ensure the grates are clean and lightly oiled to prevent sticking. (5 minutes)

Recipe View 2 mins Remove the salmon from the marinade, reserving the marinade for later use. Place the salmon fillets on the preheated grill, skin-side down if applicable. (2 minutes)

Recipe View 13 mins Grill the salmon for 5-8 minutes per side, or until it is easily flaked with a fork and cooked through to your desired doneness. Cooking time may vary depending on the thickness of the fillets and the heat of your grill. (10-16 minutes)

Recipe View 1 mins While the salmon is grilling, transfer the reserved marinade to a saucepan. (1 minute)

Recipe View 1 mins In a small bowl, dissolve the cornstarch in the cold water, creating a slurry. (1 minute)

Recipe View 5 mins Bring the marinade to a boil over medium heat, then slowly whisk in the cornstarch slurry. Continue stirring until the sauce thickens to your desired consistency. (5 minutes)

Recipe View 0 mins Serve the grilled salmon immediately, drizzled with the thickened Shiraz sauce. Alternatively, serve the sauce on the side for dipping. Garnish with fresh herbs, such as parsley or dill, if desired.