Cork to fork is back!
Viognier with Grilled Salmon
Fresh, vibrant, and made for spring—this pairing brings together bright flavors and easy elegance.
Ingredients
Here’s what you’ll need to make this magical salmon:
- 1/2 cup unsalted butter, softened: Make sure it’s nice and soft so it mixes easily.
- 4 cloves garlic, smashed: Don’t be shy with the garlic! Smashing them helps release all that amazing flavor.
- 2 Tbsp lime juice: Freshly squeezed is always best for that bright, tangy punch.
- 2 Tbsp fresh dill, chopped: Dill and salmon are a match made in heaven. If you don’t have fresh, you can use 2 teaspoons of dried dill, but fresh really shines here.
- 1 tsp sea salt: For that perfect savory foundation.
- 1/4 tsp black pepper: Just a pinch to round out the flavors.
- 2 lbs salmon filet, skin-on, cut into 6 portions: I love using skin-on because it helps keep the salmon moist and adds a nice texture. Any good quality salmon fillet will work beautifully.
- Lime wedges, for serving: A must-have for that extra squeeze of fresh lime goodness!
How to Make It
Let’s get cooking! You’ve got this.
- Whip up the Garlic Lime Butter: Grab a small bowl. Toss in your softened butter, the smashed garlic cloves, fresh lime juice, chopped dill, sea salt, and black pepper. Get in there with a fork or spatula and mix it all up until it’s a beautiful, creamy, fragrant butter. It should smell amazing already! I like to taste a tiny bit at this stage to make sure the seasoning is just right.
- Prep the Salmon: Take your salmon portions and gently pat them dry with paper towels. This might seem like a small step, but it really helps the salmon get a nice sear on the grill.
- Preheat the Grill: Get your grill fired up to medium-high heat. You want it nice and hot so the salmon cooks evenly and doesn’t stick.
- Grill Time! Carefully place your salmon portions onto the preheated grill grates, making sure the skin-side is down.
- Cook to Perfection: Let the salmon grill for about 4-5 minutes per side. The exact time will depend on how thick your salmon pieces are, but you’re looking for it to be cooked through and to flake easily when you gently poke it with a fork. Don’t overcook it – nobody likes dry salmon!
- Butter Up: In the last 2 minutes of grilling, spoon or brush a generous amount of that glorious garlic lime butter onto the top of each salmon portion. Let it melt and get all bubbly and delicious.
- Serve it Up! Carefully remove the beautiful salmon from the grill.
- Garnish and Enjoy: Sprinkle a little extra chopped dill over the top for a pop of green and serve immediately with those fresh lime wedges. Squeeze that lime over the top – it’s pure magic!
Substitutions & Additions
Feeling creative? Here are some ways to switch things up:
- Herbs: If you’re not a fan of dill, try fresh parsley, chives, or even a little bit of cilantro in the butter.
- Citrus: Lemon juice can be used instead of lime juice for a slightly different citrus note.
- Spice: For a little kick, add a pinch of red pepper flakes to the butter.
- Veggies: Grill some asparagus or zucchini spears alongside the salmon for a complete meal.
- Marinade: If you have a bit more time, you could marinate the salmon in some lime juice, olive oil, and a bit of garlic for 15-30 minutes before grilling.
Tips for Success
A few little secrets for your best salmon ever:
- Don’t Skip Patting Dry: I know I said it, but it’s so important for a good sear!
- Monitor Grill Temperature: Medium-high is key. Too low and it won’t get a nice crust, too high and it might burn before it cooks through.
- Watch the Cook Time: Salmon cooks quickly! It’s better to undercook it slightly and let it finish on the plate than to overcook it.
- Prep the Butter Ahead: You can totally make the garlic lime butter a day in advance and keep it in the fridge. Just let it soften a bit before using it on the grill.
Tips for Success
A few little secrets for your best salmon ever:
- Don’t Skip Patting Dry: I know I said it, but it’s so important for a good sear!
- Monitor Grill Temperature: Medium-high is key. Too low and it won’t get a nice crust, too high and it might burn before it cooks through.
- Watch the Cook Time: Salmon cooks quickly! It’s better to undercook it slightly and let it finish on the plate than to overcook it.
- Prep the Butter Ahead: You can totally make the garlic lime butter a day in advance and keep it in the fridge. Just let it soften a bit before using it on the grill.