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Wine Food Pairing With Salmon – King of Fish!

For me, salmon has always been the king of fish. The wine pairing with salmon is truly a delight. I grew up in the Pacific Northwest of the United States and usually once a week salmon made it to our table in some way, shape or form.

When I was growing up, my father would trek twice a year to the Pacific Ocean to board a chartered fishing boat and try his luck at catching some of these delicious sea creatures. In the 1950s and 1960s, the fishing was still pretty good and he returned home with his wives usually laden with his bountiful catch.

Of course, nothing beats fresh, wild-caught salmon from the cold waters of the Pacific Ocean. Even today I remember the bright color of the flesh and the rich, meaty flavor of fresh salmon fillets, but alas, you can only eat so much before the rest has to be smoked or frozen. The salmon was still wonderful, but not the same.

Now fast forward to the present day. I live in Florida and although the fishing is wonderful in the Gulf of Mexico, I have never had a salmon on the end of my fishing rod! I have to rely on fast jets for overnight fresh salmon at my local grocer. The fish, unfortunately, is usually farm-raised and not wild-caught. I say this out of spite, but really farm-raised fish is very good, but it’s not the same. I know that salmon flesh color is enhanced by fish food and that they live in a comparably small environment and not in the big blue ocean. Maybe that’s just romantic thinking!

I recently decided to try an old favorite salmon recipe that I had long forgotten. I found a great salmon fillet with the skin still on, I think it adds a bit more flavor that way, and placed it in a glass ovenproof dish. I mixed a combination of mayo, wasabi powder and fresh dill from the garden and lightly buttered the steak. The salmon was then covered with aluminum foil and placed in a preheated 425 oven to cook. I usually estimate 10-15 minutes per pound, but I always keep checking. The salmon should not be overcooked, if you must serve it a little medium rare and you will be delighted with the buttery texture.

While the salmon does its magic in the oven I prepare fresh broccoli for steaming. I always use a fruit and veggie rinse to make sure any chemicals or bugs have been removed and then steam them. It only takes a few moments for the broccoli to steam to a bright green and still crunchy state. I pour in some pumpkin seed oil, direct from Austria, and then salt and pepper to taste. Pumpkin seed oil adds a great nutty flavor. Right!

The salmon comes out of the oven and I decorate it with thinly sliced ​​cucumbers and sprigs of fresh dill. It looks as good as it tastes!

Now it’s time to put the cork in your wine. Pairing wines with salmon has always been easy for me. I love pinot noir with my salmon because they seem to bring out the best in each other. I chose a New Zealand Pinot from Coopers Creek for this particular night and it did not disappoint. This was a super meal and fair wine.

This is wine pairing as it should be! Cheers!

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