Featured Varietal: Russian river valley pinot noir

Cedar Plank Salmon with Chorizo Butter

The sweet and savory glazed salmon makes for a dynamic pairing with our Pinot Noir. The spicy chorizo is tamed by the wine’s fruit forward structure, creating the perfect balance.


Cedar Plank Salmon with Chorizo Butter

Cedar Plank Salmon with Chorizo Butter


3 oz. Spanish chorizo, finely chopped

1 cup (2 sticks) unsalted butter, room temperature

2 T. chopped fresh parsley, plus more for garnish

1 lemon, juiced, plus 2 lemons, halved

1/4 cup honey

Kosher salt and freshly ground black pepper, to taste

1 (3 lb.) whole salmon filet, skin-on

Cooking Instructions

Prep time: 10 minutes, Cook time: 27 minutes

Serves: 6

  1. Soak a large untreated cedar plank in water for at least 1 hour. Heat grill to medium-high heat. Place a cast-iron skillet over grill grates. Add chorizo and cook, stirring frequently, until light golden-brown and fat renders, about 2 minutes. In a medium bowl, mix chorizo and chorizo fat, butter and parsley together until combined. Set aside for serving with salmon.
  2. Pat salmon dry with a paper towel and place on cedar plank. In a small bowl, combine lemon juice and honey. Brush honey mixture over salmon. Season with salt and pepper. Transfer to grill and cook, covered, for 20-25 minutes, until meat thermometer reaches 140°F for medium, or to desired doneness.
  3. Meanwhile, grill lemons, cut-side-down, until char marks appear, about 2-3 minutes. Garnish salmon with parsley and serve with grilled lemons and chorizo butter.