As I was thinking about this post and about salmon, I said to myself, “Wow I love salmon in the summers—it’s perfect for the season.” But then I chided myself by remembering how much I love a good caramelized salmon in the winter, too. It’s not so much the fish itself, as how it’s prepared, I guess. And there’s no mistaking we are dead-smack in the middle of grill season.


So fire it up—charcoal or gas, it’s your call—and throw some salmon fillets on the grill for a quick and super easy supper. After a long day at work or lounging in the sun, you’re zapped either way. This is one of those times when good food doesn’t have to take forever to make. EmmaleeElizabeth, our recipe partner, shares her method for zazzing up everyone’s favorite Alaskan ocean dweller.


Get the Recipe for Lemon Dill Salmon >>


We’ve pulled out some light and citrusy whites we think will be an excellent pair.



The Crossings Sauvignon Blanc



Rombauer Chardonnay



Hess Chardonnay



Craggy Range ‘Te Muna Road’ Sauvignon Blanc


Whitney Khan wrote at July 8, 2013
0 Votes
I made this salmon over the weekend and grilled it over a charcoal grill. The coals imparted a deliciously smoky flavor, and the lemon and dill kept it really fresh tasting. Perfect with the 'Te Muna Road.'
Whitney Khan