Grilled Herb and Honey Salmon Paired with a White Wine

2 Aug

A few nights ago I tried a new salmon recipe (see below) and paired it with a Cotes-du-Rhone White, a memorable pairing. The salmon dish and wine are excellent separately, but even better together…just what one hopes for in a pairing.

Usually I choose a Pinot Noir to have with grilled salmon, a classic choice that always works well. However, the new recipe is different, with cilantro, lime and scallions, with coriander in the rub. These ingredients call for a white wine with fruit and acidity, while at the same time the salmon calls for a full-bodied wine. I selected a Domain de Piaugier Sablet Cotes-du-Rhone, a blend of Grenache Blanc, Viognier, Clairette, Roussanne and Marsanne. These varietals have nice weight, with floral notes, and complement one-another. The wine is beautiful, complex with good minerality and long length. For many Rhone producers white wine is an afterthought, but Piaugier is known for their red and white wines.

Herbed Honey Salmon

The wine especially mirrored the cilantro, and its minerality contrasted with the sweetness from the honey. The flavors changed in the glass and were sustained on the palate. Fresh sesame bread from Mamadous (a local bread maker), salad and ratatouille were the sides. We will have these combinations again.



½ cup or more of cilantro leaves

3 medium scallions, whites to light green, chopped roughly

Zest and juice from one lime

2 tablespoons of honey

Salt and pepper

2 garlic cloves, minced

1 teaspoon ground coriander

1 ¾ lbs salmon, (remove skin if it’s a fillet) cut into 2 or 4 pieces

Oil for cooking


Puree cilantro, scallions, lime zest and juice, honey, about ½ tsp salt and pepper.

Divide mixture into two bowls

Add garlic to one of the bowls

In a small bowl mix coriander and about ½ tsp salt and pepper

Sprinkle mixture evenly over the salmon and pat on


Cook salmon over medium high grill outside or grill pan inside. Oil the grill or pan.

Spread half the garlic mixture over the salmon, and spread the other half after turning the salmon over. Cook to desired doneness and serve, with the remaining sauce on the side for spooning onto the salmon.


2 Responses to “Grilled Herb and Honey Salmon Paired with a White Wine”

  1. JOSEPH DROUHIN CHAMBOLLE August 3, 2011 at 12:58 am #

    A great recipe you got there. Thanks for sharing this one. I enjoyed reading this one. Cheers!

    • raypairing August 10, 2011 at 1:54 pm #

      Thanks for your interest…hope to get to Australia one of these years to explore wien and food (and pairings). My uncle settled in Tasmania…had one nice Pinot Noir from their….have a couple of Penfolds Grange bottles at the store (among others).

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