- 1 cup soy sauce
- 2 tablespoons red wine
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground black pepper
- 2 pounds salmon steaks
- 4 sprigs fresh parsley, for garnish
- 4 slices lemon, for garnish
Combine soy sauce, red wine, ginger, and black pepper in a large, sealable plastic bag. Seal, and shake vigorously to mix ingredients. Add salmon steaks, squeeze out excess air and seal. Refrigerate, turning frequently, for no less than 2 hours. Cook on a hot grill for about 5 minutes per side, basting freely with extra marinade. Serve with lemon wedges for accompaniment.