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Charbroiled Salmon


  • 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.

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