At Van Duzer, we believe that the best meals are the ones that bring people together. This week, we’re celebrating one of the most beloved classic pairings in wine and food – salmon and Pinot Noir. Our savory miso-glazed grilled salmon served alongside our renowned 2021 Flagpole Block Pinot Noir embodies the principle that what grows together, goes together.
Both salmon and Pinot Noir are quintessential Pacific Northwest classics, each thriving in our unique climate and terroir. The cool maritime influence that shapes our LIVE certified vineyards in the Van Duzer Corridor, is the same environment where wild Pacific salmon flourish, creating a natural harmony between these two regional treasures. This pairing has been celebrated by chefs and wine lovers for generations, and for good reason.
Our 2021 Flagpole Block Pinot Noir earned an impressive 94 points from Decanter, and it’s easy to understand why. This exceptional wine comes from our iconic Flagpole Block right here on the estate, where fruit is sourced from a steep eastern hillside planted to the prized Wadenswill clone. After 11 months of aging in 40% new French oak, the wine reveals enticing notes of ripe peach and roses on the nose, leading into rich flavors of blackberry, blueberry and warming baking spices on the palate. The balanced acidity and firm, yet fine-grained tannins create a lengthy, memorable finish.
With only 224 cases produced, this limited-release wine makes every pairing feel special. The wine’s structured elegance and bright acidity complement the rich, buttery texture of grilled salmon beautifully, while the Pinot Noir’s subtle earthy and savory undertones create a perfect bridge to the deep umami flavors of the miso glaze. This classic pairing works because both elements enhance rather than compete with each other – the wine’s fruit-forward character balances the salmon’s richness, while the miso’s complex, savory depth finds its perfect match in the wine’s earthy complexity.
When you pair these two Pacific Northwest icons together, you’re not just enjoying a meal – you’re experiencing the essence of our region, where land and sea come together in perfect harmony.
Grilled Miso Salmon Recipe
Serves 4
Ingredients:
- 1.5 pounds Pacific Northwest salmon fillet (6 oz per person)
- 1 lemon, quartered for serving
For the Marinade:
- 1 tablespoon white miso paste
- 3 tablespoons olive oil
- 1 teaspoon minced garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon brown sugar
- ½ teaspoon black pepper
Instructions:
- Prepare the salmon: Remove any pin bones from the salmon fillet using tweezers or needle-nose pliers.
- Make the marinade: In a small bowl, whisk together the white miso paste, olive oil, minced garlic, Dijon mustard, brown sugar, and black pepper until well combined.
- Marinate: Place the salmon in a shallow dish and coat evenly with the marinade. Let marinate for 15-20 minutes at room temperature.
- Preheat the grill: Heat your grill to medium-high heat and lightly oil the grates to prevent sticking.
- Grill the salmon: Place the salmon skin-side up on the grill and cook for 3-4 minutes. The fish should release easily from the grill when ready to flip.
- Finish cooking: Flip the salmon over and continue grilling until the internal temperature reaches 145°F in the thickest part (approximately 3-4 more minutes).
- Serve: Transfer to a serving platter and serve immediately with lemon wedges on the side.
Chef’s Note: Avoid adding lemon juice to the marinade, as the acid can cause the fish to stick to the grill grates.
