Mari-a-nated Grilled Salmon


In a shallow baking dish or glass pie plate, mix:

Cup Peach, or white wine,

Cup of lemon juice,

2 Tlbs soy sauce,

2 Tlbs Worcestershire Sauce,

Cup Maine Maple Syrup.

Dredge salmon fillets or portions on both sides; cover with plastic wrap and return to refrigerator for 2-3 hours prior to cooking.

Grill on high heat for 4 minutes on each side, basting with a combination of

butter (real butter), lemon juice and a bit of sage.

Serve immediately

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