With grilled salmon, this rich and delectable sweet and sour marinade is simply amazing—and very simple to make!
| Prep Time: | 15 mins |
| Cook Time: | 8 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 23 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- ¼ cup butter, melted
- ¼ cup brown sugar
- 1 tablespoon soy sauce
- 2 tablespoons lemon juice
- 2 tablespoons white wine
- 1 ¼ pounds salmon fillets
Instructions
- In a medium glass bowl, mix together the melted butter, brown sugar, soy sauce, lemon juice, and white wine. Stir until brown sugar has dissolved. Reserve a small amount to use as a basting sauce; the remainder is used as a marinade.
- Place salmon fillets in a large resealable plastic bag. Pour in marinade, seal, and turn to coat salmon. Refrigerate at least 1 hour, turning once.
- Preheat grill for medium-high heat.
- Lightly oil grill grate. Place salmon on grill, and discard marinade. Cook salmon for 3 to 4 minutes per side, or until easily flaked with a fork. Baste with reserved sauce while grilling.
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Reviews
This was great I baked at 400 degrees for 14 mins
Super delicious! Used 1 tblsp olive oil vs the butter, and only 2 tblsp brown sugar. Baked at 375 for 20 minutes, and dine to perfection! Thank you….will definitely make this again!??
Followed recipe. But wrap in foil before grilling . Turn out great & very moist. Husband and both of my boys 13 & 14 loved it . Will be saving this one to make again .
I boiled the marinade down a bit while the fished grilled. It helped flavor the fish since I skimped on time in marinade.
Very good! Just the right amount of sweet and savory. I cooked it in the oven at 350 for 20 minutes. I cut holes in the fish before glazing, but should have done so before marinating.
The salmon tasted really good. The marinade got clumpy right away. I’m guessing it was the melted butter that solidified. I marinated it for 24 hours. I would use this recipe again.
I saw some people suggesting olive oil instead of butter so I tried it that way and it came out fantastic. I left it to marinate in the fridge for about 45 minutes (because I’m impatient) and cooked it using a cheap dollar store indoor ‘grill’ for five minutes and it came out moist and flavorful. I think this is the best salmon recipe I’ve made so far, I’m thinking of making it a weekly staple
The grilled salmon was a nice firm texture. I added garlic to the marinade as some reviewers suggested, and I reduced the amount of sugar. It tasted fine, but I would have liked it to be more flavourful. Perhaps a slightly longer time marinating would have given the fish more taste.
Nice if you like sweet.
I used olive oil in place of butter. I marinated the salmon for about 90 minutes. I really liked the flavor of the marinade/glaze. However, I didn’t feel the salmon took on much of the flavor. Next time I will marinate it much longer. I am not a huge fan of salmon. And I would try this recipe again with a longer marinade time. I also used a copper grilling mat which prevented the salmon from sticking to the grates and falling apart.
I did not make any changes, the soy sauce and sugar and wine caught my eye and decided we had to try it. I will make this again.
There wasn’t much flavor to this salmon.
It was really good. Looking for a wow factor though for 5 stars
My fully grown, adult husband with a career and 3 children licked his plate clean with this salmon. It’s that good! As many other reviewers recommended, I swapped the butter for olive oil, but that’s the only change I made. I let it marinate overnight and then pan cooked over medium high heat with a lid partially covering the pan. This method of cooking retained all the marinade as a sauce in the pan and we were able to eat it over white rice with the sauce. Very good! Next time I make it, I plan to add long green onions to the pan when cooking. It’s a very tangy and sweet recipe, but I think the green onions will round out the flavors perfectly. Can’t wait to have again!
Our family loved this! Even the 6 & 8 year old! It was a nice change and easy to make. We all wanted to take the leftovers for lunch, but there weren’t any!
Maybe it was wrong to grill it in foil, maybe we overcooked it. But it was so dry. I couldnt eat it. I had to walk away from dinner and make a scratch sauce to put on top.
This was fantastic exactly as written. Everyone loved it.
I also added some chopped green onion, fresh ginger, fresh garlic, red pepper flakes, and subbed olive oil for butter, no wine.
I used canola oil in place of butter, white vinegar in place of lemon juice and brown sugar Splenda blend in place of brown sugar (you need to halve the amount though) as well as my own soy sauce I make (mostly beer, molasses and veggie stock). I HATE marinated salmon – I’m afraid it will start to cook the fish – so what I did was mix the sauce, bring it to a boil in a skillet on medium-high heat then toss the salmon in skin side down – flipped it after 7 minutes then cooked it for five more. I then removed it from the heat and left it in the pan until it was done bubbling. I added the pan drippings to the rice I made as a side but I think it could be reduced if pan-frying is done. Another thought is using less oil.
My son actually made this one and it turned out great. He used light brown sugar instead of dark and some rose’ Moscato we had leftover instead of opening a new bottle of wine
Awesome Recipe!