Living room toast with Schramsberg Brut Rosé
Living room toast with Schramsberg Brut Rosé

Grilled Salmon Express

Serve with Schramsberg Reserve



  • 1 lb fresh salmon
  • 3 tablespoon light brown sugar
  • 4 tablespoon low sodium soy sauce
  • 4 tablespoon bourbon whiskey
Blackberry Sauce
  • 1/4 cup minced shallots
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 2 cups fresh or frozen blackberries
  • 1/2 cup or more Cabernet Sauvignon or Zinfandel
  • salt and pepper
  • lemon juice



  • Combine Sugar, Soy Sauce and Bourbon together, and stir until sugar crystals dissolve. Pour into a 7 ′′ x 11 ′′ baking pan.
  • Place salmon skin-side-up on marinade, and allow it to marinate for 30 minutes while grill heats up.
  • Remove from marinade and grill over medium heat for 5 minutes per side.
Blackberry Sauce
  • Saute minced shallots with butter and olive oil until translucent.
  • add blackberries and cook until they release their juices when gently mashed.
  • Add wine and continue cooking, mashing down berries until thickened.
  • Reduce by half and strain through a fine mesh to remove seeds and remaining pulp.

Serve warm with grilled salmon, roasted asparagus and lemon pine nut couscous.


Submitted by Michele Browne, Marietta, GA

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