Spicy Salmon Marinade

This white wine, rosemary, and garlic marinade is given a kick with crushed red pepper and hot sauce. As written, the heat level is mild, but adjust to your tastes by adding more hot sauce or a spicier hot sauce. I like to use a Sauvignon Blanc or Pinot Grigio, and serve the rest of the bottle chilled with dinner. This salmon tastes best when cooked on an outdoor grill.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 314 Calories

Ingredients

• ½ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 clove garlic, minced
• 1 tablespoon olive oil
• ½ teaspoon dried rosemary
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon hot sauce
• 1 (1 1/2-pound) skin-on center-cut salmon fillet
• 6 fluid ounces dry white wine

Recipe Instructions

Step 1

Cut fish into 4 portions.

Step 2

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.

Step 3

Preheat an outdoor grill for medium heat and lightly oil the grate.

Step 4

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.