05/21/2026
Seared Salmon with Dill-Herb Oil & Pickled Spring Onions
PAIRING
Worcestershire Shallot Salt
Savory, fermented depth lifts the salmon into Pinot
Noir territory
DOBBES WINE PAIRING
Grand Assemblage Pinot Noir
Raspberry, mint, crystalline acidity, orange pith
INGREDIENTS
• 4 wild salmon fillets (6 oz each), skin-on
• ¼ cup fresh dill, plus sprigs to serve
• 2 tbsp flat-leaf parsley
• 1 tbsp fresh chives
• ½ cup good olive oil
• 3 spring onions, thinly sliced
• 2 tbsp red wine vinegar + 1 tsp sugar (quick
pickle)
• 1 lemon, for serving
• Mom Salt Worcestershire Shallot Salt, as
primary seasoning
METHOD
1. Quick-pickle spring onions: toss with red wine vinegar, sugar, and a small pinch of salt. Let sit 20 minutes.
2. Blitz dill, parsley, chives, and olive oil in a blender until vivid green. Season with salt and white pepper.
3. Season salmon generously with Worcestershire Shallot Salt. Sear skin-side down in a hot cast iron pan for 4–5
minutes until skin is crisp. Flip and cook 1–2 minutes more. Remove from heat — the fish will finish off the
pan.
4. Plate salmon, spoon herb oil generously over the top. Scatter pickled onions, dill sprigs, and a squeeze of
lemon.
