1 ½ lbs wild King salmon, pin bones removed
4 tbsp unsalted butter
½ cup Barefoot Chardonnay
1 tsp finely minced garlic chives
1 tsp finely minced Italian parsley, plus more for garnish
juice of ½ lemon
pinch of herbed sea salt and pepper
Heat your grill up and rub the grates with olive oil so the salmon does not stick.
Sprinkle herbed sea salt and pepper on salmon fillets and set aside.
In a small pan over medium high heat, melt the butter. Add the garlic chives and parsley then add the Chardonnay and the lemon juice. Bring to a simmer and continue simmering until the sauce has reduced by half --- this will take about ten minutes. After the sauce has reduced, taste and season with a small amount of salt and pepper if desired. The sauce will thicken up a bit as it cools.
Place a lid over the sauce to keep it warm while you cook the salmon. Place fillets on the grill, skin-side down, and grill for about eight minutes. Be careful not to overcook the salmon or it will dry out. You want it medium rare on the side because it will continue cooking off the grill.
When salmon is done, remove from the grill and bring back to the kitchen. Drizzle the Chardonnay sauce over the salmon and sprinkle with additional parsley. Serve immediately.