Feature Products

  1. 1 Skinless Salmon Fillet(about 16 oz, 1 inch thick)
  2. Non-Fat Cooking Spray/Oil
  3. ½ cup Soy Sauce
  4. ½ cup Dry Sherry
  5. 2 tbsp Rice Wine Vinegar
  6. 2 tbsp Brown Sugar
  7. 2 tsp Garlic Powder
  8. ¼ tsp Ground Ginger
  9. 1 tsp Pepper


  1. Combine the dry sherry, soy sauce, brown sugar, rice wine vinegar, garlic powder, ground ginger and pepper in a shallow dish; stir well.
  2. Divide this mixture into half and set aside one half in a small bowl.
  3. With the other half of the mixture in the other bowl, add the fish; cover and marinate in the refrigerator for about 30 minutes.
  4. Coat the grill rack with cooking spray/oil; place on grill over medium-hot temperatures (170°C -200°C). Remove the fish from the marinade and place the fish on the grill rack coated with cooking spray/oil. Grill, uncovered, for about 5-7 minutes on each side (or until the fish flakes easily when tested with a fork).
  5. Transfer the fish to a platter and keep warm.
  6. Place the reserved marinade in a Visions 1L Saucepanand bring to a boil. Boil for about 5 minutes (or until the marinade becomes thick and syrupy).
  7. Serve the salmon on a Corelle Fish Plate with lemon slices. Choose to complete the meal with rice and miso soup.
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