Brown Sugar & Mustard Glazed Planked Alaska Salmon, a simple, but elegant dish that I find is a classic pairing for pinot noir, whether you pick a wine from the Anderson Valley, Oregon, Sonoma or Burgundy, it's always a perfect pairing with salmon. This appeared originally in Wine Harlots
 
 
Brown Sugar, Mustard Glazed Planked Alaska Salmon
 
4T Grainy or Dijon mustard
4T Brown sugar
1 side of Alaska salmon (or 4 portioned filets)
salt
pepper
cedar plank (soaked in water for 1 hour)
 
Soak the cedar plank at least an hour before grilling.
Prepare the grill for medium-high heat.
Arrange the salmon on the plank, and coat with the mustard.
Liberally sprinkle the salt and pepper.
Press the brown sugar firmly across the top and sides of the salmon.
Cook the fish 20-30 minutes until it is opaque and has an internal temperature of 135°.
 
Alternately, you can ditch the plank, and bake the salmon in the oven at 350° for the same period.
 

Pair with Talisman Pinot Noir Red Dog Vineyard 2007