Sweet-and-Sour Grilled Salmon


There’s nothing like a whiff of charcoal on the evening air to make me think all’s right with the world. SAM

1 1/4 cups firmly packed light brown sugar
1 cup dry white wine
1 cup soy sauce
1 medium onion, thinly sliced
1 (1-inch) piece of ginger, thinly sliced
3 cloves garlic, diced
4 salmon steaks (about 2 pounds)

Place the salmon in a shallow dish. Combine the brown sugar, wine, soy sauce, onion, and garlic and pour over the salmon. Cover and refrigerate for 8 to 12 hours, turning occasionally. Spray the grill with nonstick cooking spray and prepare the charcoal. Grill the salmon 4 to 6 inches above the coals for about 30 minutes or until it flakes easily with a fork.
Makes 4 servings.

4 Responses to Sweet-and-Sour Grilled Salmon

  1. Grilled salmon is one of the world’s best things. And yes, you really *do* want to use this much brown sugar!! My uncle, who used to catch his own salmon in the Puget Sound before he grilled them, really packed it on. He called his grilling method “the two beer salmon” — it took him exactly that long to get the fish just right, plus he used some of the beer to spray on the coals to douse any flames that flared up.

    I don’t know what it is about salmon and sugar. It’s like that academic phenomenon ‘The sum of the parts is greater than the parts.’ Plus, you’d think salmon would grill really fast, but it doesn’t. Thanks for the hands-on endorsement.

  2. […] article at rockyroadoflove delivered by […]

  3. familyforest says:

    Great …now I know how to fix the salmon on the grill tonight. Thanks!!!

    Thanks so much. What an interesting blog you have! I’ll have to spend some time on it.

  4. Nupur says:


    thanks for this wonderful recipe ..now i know what to make this weekend 🙂

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