Have Some Red Wine With (Grilled) Fish This Weekend

salmon.jpgSalmon is the fish that spawned (pun intended) the whole “red wine with fish” movement. It makes a wonderful pairing partner with Pinot Noir.

Try this dish with either Pinot Noir or, if you prefer white wine, Sauvignon Blanc. This recipe yields 3 to 4 servings depending on the size of the fillet. Some lightly seasoned roasted potatoes would make an excellent side dish.



* 1 large fillet of salmon with skin on

* 1½ teaspoons coarse sea salt

* 2 teaspoons dried dill weed

* 3 tablespoons brown sugar


  1. Make three diagonal cuts across the back of the fillet one way, then three diagonal cuts the other way, creating a diamond pattern. Note: Cut only the skin, and not into the flesh.
  2. In a large pan, sprinkle sea salt over the meat side of the fillet.
  3. Sprinkle dried dill weed over salt.
  4. Cover dill weed with brown sugar.
  5. Cover pan and refrigerate salmon for 3 hours.
  6. Build a two-zone fire using charcoal and applewood — half on each side.
  7. When coals are ready, place the salmon, skin side down, on a greased grill over indirect heat on the applewood side.
  8. Cover grill and cook for 10 to 12 minutes, or until the salmon flakes when pierced with a folk. Note: Do not flip when cooking.


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Posted in Food and Wine Pairings/Recipes
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