Grilled Salmon with Lemon-Herb Chardonnay Drizzle

Grilled Salmon with Lemon-Herb Chardonnay Drizzle
Jump to Recipe 👇

About This Recipe

In the heart of Napa, a place renowned for its culinary excellence, I stumbled upon the inspiration for a grilled salmon recipe that stands out: Grilled Salmon with Lemon-Herb Chardonnay Drizzle. The sprawling vineyards, gentle hills, and the peaceful Napa River set the backdrop for the creation of one of my favorite salmon dinner recipes.

Drawing from the beauty and essence of Napa's renowned vineyards, this lemon salmon recipe is a perfect blend of the Pacific's bounties and the valley's wine expertise. It was during a late summer evening, with the last rays of the sun illuminating the grapevines, that I first thought of combining salmon and wine. "What if I add a splash of Napa's crisp Chardonnay to my salmon recipes?", I wondered. The result? A zesty Lemon-Herb Chardonnay Drizzle that adds depth and flair to dinner ideas with salmon.

For a full-fledged culinary delight, it's crucial to pair this salmon dish with the right wine. A chilled Albariño, renowned for its citrus undertones and green apple hints, complements the salmon easy recipe wonderfully. And for those with a palate for stronger pairings, a Sauvignon Blanc, with its pronounced acidity and herbaceous tones, is an impeccable match.

Thinking of recipes using salmon and their side dishes? Embrace freshness and locality. Consider a farm-to-table crisp mixed greens salad from Napa's local farms or a quinoa pilaf sprinkled with sun-dried tomatoes and olives. And to round off your meal, visualize a dessert that captures the Mediterranean aura of Napa - perhaps a lavender-infused honey panna cotta.

Exploring Napa's treasures, I chanced upon the Smith-Madrone Winery. Located on the picturesque Spring Mountain, this winery presents authentic winemaking recipes coupled with mesmerizing views, epitomizing the charm of Napa.

For home chefs eager to replicate the magic of Napa's salmon recipes, the valley offers a wide array of ingredients. Be it farmer's markets teeming with fresh produce or boutique stores like Oxbow Public Market that flaunt a curated wine selection, Napa's corners resonate with culinary stories. So, if you're searching for dinner ideas with salmon or a quick Napa-inspired meal, this region won't disappoint.

Inspired by Napa's spirit, I encourage you to try the Grilled Salmon with Lemon-Herb Chardonnay Drizzle. More than just an easy salmon recipe, it promises a journey — a journey that weaves through lush vineyards, serene rivers, and the rich culinary legacy of wine country. As you savor each bite, cherish the story behind this Napa-inspired dish. So, pour a glass of your favorite wine, relax, and let the symphony of flavors take you on a voyage to the enchanting Napa Valley. Cheers!

Hero Ingredient Spotlight: Chardonnay

Napa Valley's Chardonnay is the undisputed star in this dish. Recognized worldwide for its crisp, aromatic profile and unique mineral undertones, Chardonnay from this region offers a balance of fruitiness and acidity. When reduced and paired with zesty lemon and fresh herbs, it elevates the grilled salmon, creating a symphony of flavors that are both refreshing and sophisticated. Embracing the essence of wine country, this Chardonnay drizzle is a testament to Napa's viticultural prowess.

How to Perfectly Grill Salmon

  1. Preheat the grill: Ensure your grill grates are clean. Preheating prevents sticking and helps in achieving those desirable grill marks.
  2. Olive oil is key: Lightly coat your salmon fillet with olive oil. This not only prevents sticking but enhances the salmon's flavor.
  3. Skin-side down: Start grilling with the skin side down. It acts as a barrier, preventing the delicate meat from overcooking.
  4. Watch the heat: Salmon is best grilled over medium-high heat. Keep an eye out to prevent flare-ups which can char the skin.
  5. Use a spatula: When flipping, a thin spatula is best. Slide it gently under the salmon, ensuring it doesn't break apart.


  1. Can I use a different wine other than Chardonnay? Yes, though Chardonnay offers a unique flavor profile, other white wines like Sauvignon Blanc or Albariño can be good substitutes.
  2. How can I tell when my salmon is done grilling? Salmon should be grilled until it reaches an internal temperature of 145°F (62.8°C). It should flake easily with a fork when done.
  3. How should I store leftover salmon? Store any leftover salmon in an airtight container in the refrigerator for up to 2 days.
  4. Are there any common allergens in this recipe? Some individuals may be allergic to fish (salmon) or wine. Always check with guests beforehand and adjust the recipe as needed.
  5. What other herbs can I use in the Chardonnay drizzle? While dill and parsley are recommended, feel free to experiment with tarragon, chervil, or even basil for a unique twist.

Tips for Success

  1. Choose fresh over frozen: Whenever possible, opt for fresh salmon. The texture and flavor are superior, especially when grilling.
  2. Let the sauce shine: Do not overpower the salmon with too many additional seasonings. The Lemon-Herb Chardonnay Drizzle should be the star.
  3. Rest before serving: After grilling, let the salmon rest for a few minutes. This allows the juices to redistribute, ensuring a moist and flavorful bite.

Dive into the heart of Napa Valley with this Grilled Salmon with Lemon-Herb Chardonnay Drizzle. By understanding the nuances of the key ingredients and mastering the grilling technique, you're not just preparing a dish—you're embarking on a culinary adventure, one that celebrates Napa's vibrant culture and rich vinous history. So, fire up that grill, pour a glass of crisp Chardonnay, and let the flavors of Napa Valley come to life in your kitchen. Cheers to gourmet home-cooking!

Recipe Overview

Grilled Salmon with Lemon-Herb Chardonnay Drizzle
Lily Anderson
4 servings
Calories Per Serving:
Prep Time:
Cook Time:
Total Time:

Ingredients List


  • 4 salmon fillets, about 6 oz each
  • 1 cup Chardonnay (preferably a bright and crisp Napa Valley variant)
  • Zest and juice of 1 lemon
  • 2 tablespoons fresh dill, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste
  • Lemon slices and additional herbs for garnish

Step-by-Step Directions

  1. In a small saucepan, combine the Chardonnay, lemon zest, lemon juice, and garlic. Bring to a gentle simmer and let reduce by half, about 10-12 minutes.
  2. While the Chardonnay is reducing, preheat your grill to medium-high heat.
  3. Drizzle salmon fillets with a tablespoon of olive oil and season with salt and pepper.
  4. Place the salmon on the grill, skin-side down, and grill for about 4-6 minutes on each side, or until the salmon easily flakes with a fork.
  5. As the Chardonnay reduction cools slightly, whisk in the olive oil, dill, and parsley.
  6. Once the salmon is grilled to perfection, plate and generously drizzle with the lemon-herb Chardonnay sauce.
  7. Garnish with fresh lemon slices and a sprinkle of herbs.

Share Your Results

Was it everything you dreamed it could be? Let me know how it turned out for you and share a picture on social media with the hashtag #LilyCooksNapa

Hello and welcome to Napa Home Chef! We're thrilled you're joining us to explore the vibrant world of wine country cooking. Our team has crafted bold, creative recipes inspired by Napa Valley's lush landscapes, bountiful harvests, and world-renowned wines. We hope you enjoy the journey with us!

Get ready to experience the rich flavors and unique culinary delights that embody the essence of wine country living. Happy cooking!

About Me

Don't miss a recipe!

Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.

Coming soon - Cookbook!

Loving Napa Home Chef Recipes and wishing for more? Discover print exclusives!

Napa Recipe Cookbook: Napa Home Chef
Kurobuta Pork Chop with Red Endive & Honey Lemon
Grilled Chicken in Creamy Tarragon Sauce
Yellowtail Carpaccio with Yuzu Vinaigrette and Caviar
Brie and Fig Melange Queso
Cabernet Butter Burger with Caramelized Onions
Teriyaki Fried Chicken Sandwich with Shiso Slaw
Pacific Coast Pesto
Spicy Blackened Chilmole Stew with Hearty Root Vegetables
Creole Lobster Tail with Zesty Lime Butter and Cassava Fries
Tuna Tataki Salad with Seven Grains and Carrot-Asian Pear Dressing
Burrata with Citrus & Hot Honey
Redwood Forest Morel Mushroom Sauce

Mandatory (inedible) cookies. By using this website, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. View our Privacy Policy for more information.