Ingredients
4
4 servings
- •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.
Nutritional Facts
Per 4 servings
- Calories: 314
- Carbohydrate: 2g
- Fat: 13g
- Fiber: 0g
- Protein: 36g
- Sugar: 1g
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