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Phone - (02) 6033 6000
Mon - Sat: 10am to 5pm
Sun: 10am - 4pm

Closed Good Friday & Christmas Day
Private tasting & bus group by appointment.

Campbells Wines
4603 Murray Valley Highway, PO Box 44, Rutherglen, Victoria 3685, AUSTRALIA

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Campbells Winery

(02) 6033 6000

4603 Murray Valley Highway Rutherglen Victoria 3685

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Cellar Door

Monday – Saturday 10am – 5pm
Sunday 10am – 4pm

Closed Good Friday & Christmas Day. Private tasting & bus group by appointment.

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Salmon with Creamy Dill Sauce

Salmon with Creamy Dill Sauce paired with Fiano 2018 Limited Release Campbells Wines

Best paired with Fiano.

Certain wine & food pairings are like soul mates; hard to find, but when you do – it’s just perfect. Pair our Fiano Limited Release with its soul mate – Salmon with Creamy Dill Sauce


  • 2 salmon fillets
  • 1 to 1-1/2 teaspoons lemon-pepper seasoning
  • 1 teaspoon onion salt
  • 1 small onion, sliced and separated into rings
  • 6 lemon slices
  • 1/4 cup butter, cubed
  • green beans

Dill Sauce

  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 1 tablespoon finely chopped onion
  • 1 teaspoon lemon juice
  • 1 teaspoon prepared horseradish
  • 3/4 teaspoon dill
  • 1/4 teaspoon garlic salt
  • Pepper to taste


Step 1: Line a 15x10x1-inch baking pan with heavy duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter.

Step 2: Fold foil around salmon; seal tightly, Bake at 180° for 20 minutes.

Step 3: Open foil carefully, allowing steam to escape. Grill about 20cm from direct heat for 8-12minutes or until the fish flakes easily with a fork.

Step 4: Boil green beens for 5 minutes then blanch in ice water to retain their crunch.

Step 5: Meanwhile, combine the sauce ingredients until smooth. Serve with salmon, beans & rice.

Tip – You can freeze salmon and other oily types of fish, such as whitefish, mackerel and lake trout, for up to 3 months. Wrap fish in freezer paper, freezer bags or heavy duty foil before freezing.


Recipe via – Taste of