Our 2010 Pinot Noir Dundee Hills is a perfect pairing for grilled salmon, and now is the perfect time to stock up for grilling season. FREE ground shipping on case orders!
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  • 2 tablespoons grainy mustard
  • 2 tablespoons mild honey or pure maple syrup
  • 1 teaspoon minced rosemary
  • 1 tablespoon grated lemon zest
  • 1 salmon fillet with skin (about 1.5-2 lbs)
  • Equipment: a cedar grilling plank


  • Soak cedar grilling plank in warm to hot water for 1-2 hours, keeping it immersed.
  • Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas)
  • Stir together mustard, honey, rosemary, zest, and 1/2 teaspoon each of salt and pepper. Spread mixture on flesh side of salmon and let stand at room temperature 15 minutes.
  • Put salmon on plank, skin side down (if salmon is too wide for plank, fold in thinner side to fit).
  • Grill, covered with lid, until salmon is just cooked through and edges are browned. Salmon should be flaky when you break off with a fork. 15-25 minutes depending upon size of fillet.