Wine Salt Recipes

Yay, you bought Wine Salt! Now what? 

It can be intimidating to incorporate a new flavor element into your cooking, and I'm here to help. I have gathered some of my family’s favorite recipes to get you started using Wine Salt in your daily cooking. Keep an eye out here, and on my Instagram page for more recipes, helpful hints and other things I find interesting and fun.

A Couple of Our Favorite Wine Salt Recipes

More Favorable Recipes Coming Soon!


Grilled Citrus Margarita

3 Lemons - halved crosswise

3 Limes - halved crosswise

2 Oranges - halved crosswise

4oz Simple syrup

1 Tbsp. Dry Canyon Salt White Wine Blend

1/8 tsp. Cayenne Pepper


12 oz Silver tequila

Lime wedge for garnish


Light the grill! Grill halved citrus fruits over high heat, cut side down, until lightly charred, about 5 minutes.

Transfer to a plate and cool.

Juice the limes, lemons and oranges into separate cups, strain the seeds and pulp; you should get about 4oz juice each. This step can be done ahead of time, keep the juices in the fridge 1-2 days.


Mix Dry Canyon Salt White Wine Blend and cayenne pepper on a shallow plate. Using a lime wedge, moisten half of the outer rim of 6 rocks or margarita glasses. Lightly coat the moistened rims with salt mix. Then fill each glass with ice.


In a pitcher, add the tequila, simple syrup and 3 oz each of the lime, lemon, and orange juices. Stir well and pour into prepared glasses. Garnish the margaritas with a lime wedge dipped into salt mix.

Serves 6


** To make the simple syrup, combine equal parts sugar and water in a pan and bring to a boil. Stir, simmering until the sugar melts. Remove from heat and allow it to cool. Can be kept in the fridge for up to one month


Dry Canyon Salt Red Wine Blend Arugula Salad

4 oz Fresh Arugula

¼ C. Olive oil

Juice of ½ lemon

¼ C. Fresh grated parmesan cheese

1 Tbsp. Dry Canyon Salt Red Wine Blend

1 Ground of fresh pepper


Fluff arugula in a large bowl. Pour olive oil and lemon juice over arugula and toss to coat.

I find using clean hands to do this works best.

Sprinkle over arugula, parmesan cheese, and Dry Canyon Salt Red Wine Blend. Toss gently. 

Serves four


Grilled Chicken and Eggplant Caprice

4 Boneless, skinless chicken thighs

2 Firm eggplant

2 C. Cherry tomatoes - halved

8 oz Mozzarella “pearls” 

8-10 Fresh basil leaves - cut into strips

½ tsp garlic powder

3/4 C. Olive oil 

Dry Canyon Salt White Wine Blend

Balsamic vinegar


Preheat the grill or BBQ to medium-high.

Pat the chicken thighs dry with a paper towel, then sprinkle with Dry Canyon Wine Salt White Blend. 

Grill chicken until done. Check with a meat thermometer, chicken should be at 165 degrees. Carve the chicken thighs into bite-sized pieces and set aside.

While the chicken is grilling, prepare the eggplant by slicing off the top and bottom, and then slicing longways through the eggplant. You should get 3-4 “steaks” per eggplant. 6-8 total

In a small bowl, mix garlic powder and olive oil. Brush olive oil mix onto the cut sides of the eggplant sprinkle with Dry Canyon Salt White Wine Blend. Save the remaining oil for the tomatoes. Grill eggplant until you get nice sear marks on each side. 4-5 minutes aside.

In a bowl, combine tomatoes and mozzarella pearls. Drizzle remaining olive oil mixture over tomatoes and cheese, sprinkle with Dry Canyon Salt White Wine Blend and toss to coat.


How to assemble:

Lay all the grilled eggplant slices on a platter. Evenly distribute on top of eggplant; diced chicken, tomato and mozzarella. Sprinkle on basil and a drizzle of balsamic vinegar and a bit of pepper.


Grilled Avocado and Shrimp Salad

1 lb Raw Large Shrimp - deveined and shelled

1 Tbsp. Butter

3 tsp. Dry Canyon Salt White Wine Blend - divided

4 Medium-sized ripe avocado

½ C. Tomato - chopped

½ C. Cucumber - chopped

¼ C. Onion - chopped

¼ C. Cilantro - chopped

1 Jalapeno- finely diced

Juice of one lime

¼ C. Olive oil

2 C. Arugula


Serves 8 as a salad, 4 as an entree.


In a bowl, mix shrimp and 2 tsp. Dry Canyon Salt White Wine Blend. 

In a hot pan melt butter and then add shrimp mix. Cook shrimp till just cooked through. ( The shrimp should curl into a “C”, not an “O”). Once cooked, roughly chop.


In a bowl, place shrimp, tomato, cucumber, onion, cilantro, jalapeno, lime juice, olive oil, 1 tsp. Dry Canyon Salt White Wine Blend. Mix well. 


Cut avocados in half and take out the seed. Brush lightly with olive oil. Grill avocados cut side down on a hot grill 3-4 minutes. Remove from the grill and let cool. With a spoon, take the avocado out of its skin in one piece.


To assemble the salad. Place ¼ c. arugula on a plate, place grilled avocado on top of arugula, top avocado with a large scoop of shrimp mix. Enjoy!


Dry Canyon Fish Packets

4 Tilapia fillets (or other white fish, like snapper or cod)
3 Zucchini - sliced ¼” thick 
¼ Medium onion - sliced ¼” thick 
⅓ C. Cherry tomatoes - halved 
2 Tbsp Butter 
2 tsp. Dry Canyon White Wine Salt Blend 
Lemon garnish

Preheat oven to 400 degrees

Layer on a sheet of aluminum foil, in order: 
¼ of the Zucchini slices, ¼ of the sliced onion, ¼ of the sliced tomatoes, 1/2Tbsp. Butter.

Sprinkle ½ tsp. Dry Canyon White Wine Salt Blend over the top. Roll foil together to seal. You want to get a good seal so no steam escapes.

Repeat with the rest of the ingredients until you have four packets altogether.

Place packets on a baking sheet and bake, in the oven for 20-25 minutes. Adjust the cooking time for thick fish filets. 

The packets will be very hot and steamy when you first take them out of the oven. Take care when opening them. 
Finish with a squeeze of lemon.

Serves four
This recipe can be halved or doubled or tripled depending on how many meals you need for your family. 
The packets can be placed on a medium-hot BBQ and makes a fun camping meal.