Listening to stories of catching a King Salmon for the first time from visitors to the tasting room recently, I was reminded of my first experience with the grand fish.

Listening to stories of catching a King Salmon for the first time from visitors to the tasting room recently, I was reminded of my first experience with the grand fish. No, I'm not talking about catching the monster that prowls the Columbia and other tributaries nearby. Frankly, I was thinking of eating the tasty creature. First, I like to get a bottle of wine open as all good chefs cook with wine ! May we suggest our Virgin Chardonnay if you’re in the mood for big oak, butter and a deep rich color?  Or try our Naughty Chardonnay if you’d like something a little lighter on the nose and the wallet. The butter flavor in each of these Chardonnays is enhanced by our use of malolactic fermentation and pair nicely with the oils and meatiness of the salmon. Now that you’re prepared to cook with wine in hand, let’s get going on the dinner. Caught from the Fish Market in Sunnyvale California, this simple recipe for grilling salmon is King.

Grilled Salmon Fillets
4 fillets of salmon, 5 to 6 ounces each

Olive oil

Lawry’s Seasoned Salt and freshly ground pepper
Directions: Pre-heat grill; Clean and dry salmon; Coat with olive oil; Season; Grill skin side down till fat (white stuff) from salmon bubbles up.