4020 Locust Lane
Beamsville, ON L3J 2B5
Tel. 905.563.0668

Our Wine Lodge is open seven days a week year round (closed New Year’s Day, Christmas Day and Boxing Day).

Monday-Saturday 10:30am – 5:30pm
Sundays 9am-5:30pm
Summer Hours: Jul/Aug Fri & Sat · 10am - 8pm
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  /    /    /  Andrew’s Drunken Broiled Salmon

Andrew’s Drunken Broiled Salmon

Next time you’re at the winery, come and find me. I love talking about how you can pair the perfect Fielding wine with your meals.

Cheers and Enjoy,

This dish is best enjoyed with our Pinot Noir


  • 4-6oz. Filet of salmon
  • 1/3 Cup Light soya sauce
  • 5 fl oz. Scotch or Brandy
  • 3 Tbsp. Brown sugar
  • 5 Tbsp. Hoisin Sauce
  • 1 Tbsp. Fresh ground black pepper
  • 2 Tbsp. Cooking oil


In a large sealable freezer bag, combine the salmon, soya sauce, scotch and brown sugar, black pepper and set in the fridge for at least an hour.

After marinating, pat dry the salmon pieces and bring up to room temperature. Brush on the Hoisin Sauce. Drizzle cooking oil on top of the salmon pieces.

Set oven to broil, and place salmon in the oven for 5 minutes or until caramelized.

Turn off the broiler and set the oven to 350 degrees and cook the salmon for another 4 to 5 minutes. At this time you could also re-glaze the salmon with the Hoisin sauce if needed.

Enjoy with sautéed string beans and garlic with steamed brown rice.

Note: If you see that the salmon is leaching a white substance, that is the fat of the fish being rendered out, and you have over-cooked your fish.