Grilled Marinated Salmon

If you’re a salmon aficionado you’ll love this marinade. I’m not a fishy-fish person, so I have to wait until the fresh salmon are running wherever they run in the summer. Then, and only then, can I truly appreciate their bounty. This is the best way I know to grill salmon, and believe me, I’ve tried everything.

1/2 cup dry vermouth
1/2 cup olive oil
2 T. fresh lemon juice
1/2 t. salt
1/4 t. pepper
1/2 t. dried thyme
1/2 t. dried marjoram
1/4 t. sage
1 T. fresh minced parsley
2 pounds salmon filet

Combine vermouth, oil, lemon juice, salt, pepper and herbs in a large plastic ziplock bag. Place salmon in bag, seal and refrigerate 30 minutes to 2 hours.

Grill salmon, skin side down, for five minutes on hot grill. Flip and cook another 4-6 minutes or until done.

Serve with fresh lemon slices.

Note: Although you can substitute white wine, the dry vermouth really does work better in this marinade.