Crushed red pepper and hot sauce provide a kick to this marinade of white wine, rosemary, and garlic. The heat level is modest as indicated, but you can change it to suit your tastes by using a spicy sauce with more or less spice. When I use a Sauvignon Blanc or Pinot Grigio, I like to serve the remaining cold wine with dinner. The outdoor grill is the ideal method for cooking this fish.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr 45 mins |
| Total Time: | 2 hrs 5 mins |
| Servings: | 4 |
| Yield: | 4 salmon fillets |
Ingredients
- 1 (1 1/2-pound) skin-on center-cut salmon fillet
- 6 fluid ounces dry white wine
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon hot sauce
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Cut fish into 4 portions.
- Whisk together wine, olive oil, garlic, pepper flakes, and hot sauce in a small bowl. Pour over salmon and seal bag closed, letting out excess air. Place in refrigerator for 1 hour, turning after 30 minutes. Remove salmon from the marinade, letting excess drip off, and place on a plate to stand at room temperature for 15 minutes. Discard any remaining marinade.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place salmon flesh-side down on the hot grill. Close the lid and grill for 3 minutes. Flip and grill an additional 3 to 4 more minutes. Sprinkle with salt before serving, if desired.
- I used a center-cut salmon filet, skin-on, that was about 1-inch thick.
- If you don’t have a grill, you can roast in the oven at 425 degrees F (220 degrees C) for 12 to 14 minutes.
Nutrition Facts
| Calories | 314 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 0 g |
| Protein | 36 g |
| Saturated Fat | 3 g |
| Sodium | 394 mg |
| Sugars | 1 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |