If you cannot find wild King salmon, consider using duck breast instead of either farmed salmon or a different type of fish. Cook duck breast skin-side down until the skin is crispy and has released much of its fat then turn and cook until just rare. Both salmon and duck are outstanding with a suave silky pinot noir; the cherries engage the wine beautifully and enhance the match.
Wild King Salmon with Sweet Cherries & Basil
Wild Pacific King Salmon, for sale at a farmers market