Ginger-Sherry Glaze Recipe

Grilled salmon
Photo by Noah Fecks / Food Styling by Nadine Beaucham

A good sauce should balance sugar and spice with acid—usually vinegar or wine, which adds tang. The sweet component may be honey, white sugar, brown sugar or agave nectar, and it should bring flavor as well as aid in caramelization. Here, tomato paste adds both sweetness and acid, while hot paprika, garlic and fresh minced ginger add a kick of heat and spice. It’s best on shrimp, salmon, chicken or pork ribs.

The Wine Lover's Guide to Summer Grilling
  • 3 cups dry Fino Sherry
  • 1 cup agave nectar
  • 1 6-ounce can tomato paste
  • 2 tablespoons hot paprika
  • 4 garlic cloves, minced
  • ¼ cup minced ginger
  • 2 teaspoons salt

Mix all ingredients in heavy-bottomed saucepan. Simmer over medium heat, stirring occasionally, until thickened and reduced to about 3 cups, approximately 20 minutes. Let cool to room temperature.

Separate sauce into two containers, one to brush on proteins while grilling, and the other to add to cooked food. Makes 3 cups.

Published on May 26, 2018
About the Author
Mike DeSimone and Jeff Jenssen
Entertaining and Lifestyle Editors

Mike DeSimone and Jeff Jenssen are Wine Enthusiast's Entertaining and Lifestyle Editors. DeSimone tastes wine from Israel and the Mediterranean Basin, while Jenssen tastes wine from Eastern Europe, including the former the Soviet Union and Yugoslavia. Both co-authored Wines of California, Wines of the Southern Hemisphere, and The Fire Island Cookbook. Wine educators and presenters, both gentlemen serve as frequent guests on national and local television. Email:

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