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Grilled Salmon with Summit Vineyard Chardonnay
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Grilled Salmon with Caper, Lemon and Dill sauce, Served with Cauliflower Rice and Herb Salad

Recipe Date: June 11, 2021
Yield: 4 Servings
Prep: PT30M 30 minutes | Cook: 20 minutes
Total Time: PT50M 50 minutes
Difficulty: Easy
Measurements: Imperial (US)

This bright, flavorful grilled salmon dish is an excellent one to have on hand all year long. The lemon and herbs bring out the salmon's rich flavor, and cauliflower rice adds a healthy side which lets the rest of the dish lead. Although it pairs well with many of our wines, we love sharing this with our Summit Vineyard Chardonnay or Renegade Ridge Pinot Noir.


  • 4 six ounce salmon fillets, with skin on
  • Kosher salt
  • 1/3 cup capers
  • Zest of two lemons
  • 6 tablespoon lemon juice, divided
  • 1/2 cup chopped fresh dill
  • 4 teaspoons chopped chives
  • 1 cup Greek yogurt, plain
  • Freshly ground black pepper
  • Canola oil spray
  • 20 ounces cauliflower rice
  • 2 tablespoons extra virgin olive oil
  • Four cups mixed herbs and/or baby greens: such as flat leaf parsley, basil, arugula, watercress, chervil, dill, chives
  • 2 Meyer lemons cut into wedges
  • Olive oil
  • Sea salt + freshly ground black pepper


Remove salmon from the refrigerator, season with 1 teaspoon salt and let it come to room temp, 30 minutes or so.

In a small mixing bowl, combine capers, 2 tablespoon lemon juice, zest of two lemons, dill, chives and yogurt, and a few grinds of black pepper.

Heat a large skillet over medium heat. Sauté cauliflower rice with olive oil and a splash of water. When the cauliflower is tender, season with salt and 1-2 tablespoons lemon juice. Scoop cauliflower rice onto four dinner plates.

Prepare a medium-high heat grill or grill pan. Spray the grill with canola oil. Sear salmon skin side up, for 2 minutes. Gently flip salmon so it can continue cooking with the skin-side down another 3-4 minutes depending on thickness of fillet.

Place salmon on the waiting plates with cauliflower rice. Add a handful of herbs to each plate as well as a scoop of caper sauce. Serve with Meyer lemon wedges. Drizzle on a bit of olive oil over the herbs and sprinkle with flaked salt.

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