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RECIPE (serves 4):
Why it works:
Pinot Noir often has juicy cherry notes and a touch of earthiness, which pairs beautifully with rich, tender salmon. The cherry-balsamic glaze mirrors the wine’s fruit while adding a tangy-sweet lift—perfect for summer dining outdoors.
Pinot Noir often has juicy cherry notes and a touch of earthiness, which pairs beautifully with rich, tender salmon. The cherry-balsamic glaze mirrors the wine’s fruit while adding a tangy-sweet lift—perfect for summer dining outdoors.
4 salmon fillets (about 6 oz each)
1 cup fresh cherries, pitted and halved
¼ cup balsamic vinegar
2 tbsp honey or maple syrup
1 tbsp olive oil
1 tsp Dijon mustard
Salt & freshly ground black pepper
Fresh basil or thyme leaves for garnish
1 cup fresh cherries, pitted and halved
¼ cup balsamic vinegar
2 tbsp honey or maple syrup
1 tbsp olive oil
1 tsp Dijon mustard
Salt & freshly ground black pepper
Fresh basil or thyme leaves for garnish
INSTRUCTIONS
- Make the glaze – In a small saucepan over medium heat, combine cherries, balsamic vinegar, honey, and Dijon mustard. Simmer 8–10 minutes until cherries soften and sauce thickens slightly. Set aside.
- Prep salmon – Brush salmon fillets with olive oil and season generously with salt and pepper.
- Grill – Heat grill (or grill pan) to medium-high. Cook salmon skin-side down for about 4–5 minutes, then flip and cook 2–3 minutes more, until just cooked through.
- Glaze & serve – Spoon warm cherry-balsamic glaze over salmon. Garnish with fresh herbs and serve immediately.
- Pairing tip – Serve with a lightly chilled glass of Pinot Noir (about 55°F) for the ultimate refreshing summer match.
A summer-perfect pour, bursting with bright cherry and silky smoothness.