A Tale of Two Wines
As with all things salmon, the natural inclination is to reach for Pinot Noir. With this dish, the smoky tones the salmon picks up from the cedar plank amplifies the earthy more savory tones of the wine.
We paired this dish with two of our wines, the first our Freedom Hill Pinot Noir—the pairing was just as we’d imagined it—the brooding, dark fruited profile and well-structured tannins played beautifully with the density and oiliness of the fish, and the cedary notes imparted by the plank more than matched the toastiness on the finish.
The second, less intuitive choice, our Evangeline Pinot Gris, was a pleasant if unexpected surprise. It’s a more delicate pairing, and it contrasts the richness of the salmon and acts as more of a palate cleanser. Though, here too, the mineral driven elements of Evangeline combine with the salmon to create fuller, more complex flavors. The subtle sweetness of the caramelised maple syrup is heightened by the wine’s racy acidity.
We encourage you to explore and experiment with this versatile recipe!
1 2-pound salmon fillet with skin left on — 1 1/2 inch thick
2 tablespoons maple syrup
3 tablespoons grainy mustard
1 teaspoon rosemary, finely minced
1 tablespoon lemon zest
1/2 teaspoon each sea salt and coarsely ground black pepper
Lemon wedges for garnish, if desired
1 cedar plank
Soak the cedar plank in water for two to three hours. Place a heavy object, like a mug, on top of the plank to keep it submerged.
Prepare the grill, either charcoal or gas—wait until the coals are mostly white, or heat the grill over medium-high heat for gas. Open vents on the bottom and the lid of charcoal grill.
Place the salmon on the plank, skin side down. Spoon the mixture over the flsh of the salmon and let stand at room temperature for 15 minutes.
Cover the lid and grill, 14 to 15 minutes, until the salmon is just cooked through and the edges are browned. Let salmon rest before serving. Garnish with lemon wedges, if desired.