Grilled Roasted Salmon with Hot Pepper Peach Jam

Grilled Salmon
  • 2 lb. Salmon, steak or filet
  • 1/2 cup Stone Hill Vidal Blanc
  • 1 jar Stonewall Kitchen Hot Pepper Peach Jam
  • 1/4 cup fresh Mint, torn
  • Salt and Pepper to taste


  • Preheat outdoor grill to medium heat and lightly oil the grate
  • Season salmon with salt and pepper
  • Place salmon in foil boat and pour wine over top the salmon
  • Mix together the Hot Pepper Peach Jam and mint. Spoon over salmon.
  • Place on grill for 15 – 18 minutes, basting halfway through with juices.

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