Seared Wild Salmon with Cherry-Almond Pan Sauce & Creamy Yukon Gold Mash

Pair with Petaluma Gap Pinot Noir

Part of our 2025 Holiday Pairing Feast, this recipe was created by the Primal House Culinary Team in Paso Robles to celebrate the bounty of California's Central Coast. The menu is designed to help create a festive six-course holiday meal, combining elegance and approachability for the home chef.

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Yield: 4
Active Time: 45 minutes

Ingredients:

  • 4 wild salmon fillets (6 oz each)
  • ¾ cup dried cherries
  • ¼ cup toasted sliced almonds
  • ½ cup Pinot Noir
  • 1 tbsp balsamic vinegar
  • 2 tsp honey
  • 6 tbsp butter, divided
  • Salt & pepper
  • 1 pound Yukon Gold potatoes, peeled
  • ¼ cup heavy cream or sour cream
  • Olive oil

Directions:

  1. In a small saucepan set over low heat, simmer cherries, wine, vinegar, and honey until thick. Remove from the heat and stir in almonds and 2 tablespoons of butter.
  2. Add the peeled potatoes to a large pot and cover with cold water. Boil until tender, drain, then mash with the heavy cream (or sour cream) and remaining 4 tablespoons of butter. Season with salt and pepper to taste.
  3. Season the salmon fillets on both sides with salt and pepper. Heat a large skillet over medium-high heat, add enough olive oil to coat the bottom of the pan, and sear the salmon, skin-side down, for 4–5 minutes. Flip and finish, approximately 2 minutes.

Plating Instructions

Spoon mashed potatoes in the center of the plate. Nestle salmon fillet on top. Drizzle cherry-almond sauce over and around the fish.

Chef’s Note

Trout or steelhead is a fine substitute for wild salmon. Use frozen cherries in place of dried for a more rustic pan sauce.

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