1 pound salmon, peeled and deveined
1/2 cup olive oil
1/2 cup dry white wine
1/2 cup soy sauce
1/2 cup red wine
3/4 cup vegetable oil
1/2 teaspoon paprika
1/4 teaspoon soy sauce
2 teaspoons Worcestershire sauce
2 tablespoons white sugar
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 cup chopped dried parsley
In a large bowl, mix the olive oil, wine, soy sauce, red wine, oil, paprika, Worcestershire sauce, sugar, oregano and salt. Mix well, cover and refrigerate for at least 2 hours.
Lightly oil a large skillet or large saucepan, heat oil in same skillet over medium heat. Place salmon seam-side up in pan; scrape foil onto surface. Remove fish from pan. Brush