Grilled Salmon: Chardonnay & Pinot Noir
Grilled salmon’s smoky, charred edges and rich flesh are a natural match for a lightly oaked
Chardonnay. The wine’s creamy texture and citrus notes highlight the salmon’s flavor without overpowering it. If you prefer red, a
Pinot Noir offers bright berry fruit and soft tannins that complement the fish’s richness and grill marks.
Roasted Salmon: Sauvignon Blanc & Gamay
Roasted salmon, with its caramelized exterior and tender interior, pairs beautifully with the zesty acidity of
Sauvignon Blanc. The wine’s herbal and citrus notes lift the flavors of the fish. For a red option, try
Gamay—its light body and vibrant red fruit provide a refreshing contrast to the roasted preparation.
Smoked Salmon: Champagne & Riesling
For smoked salmon, the delicate smokiness is best complemented by a crisp, bubbly
Champagne, whose effervescence cleanses the palate between bites. Alternatively, a dry or off-dry
Riesling offers bright acidity and subtle sweetness that balances the saltiness and smoke.
Poached Salmon: Pinot Gris & Rosé
Poached salmon’s delicate, tender texture pairs nicely with a fresh, aromatic Pinot Gris. Its stone fruit and floral notes add complexity without overwhelming the dish. A dry Rosé also works well, providing crispness and subtle red fruit flavors that enhance the gentle flavors of poached salmon.
Cedar-Planked Salmon: Viognier & Beaujolais
The woodsy, aromatic notes from cedar-planked salmon are enhanced by an expressive
Viognier, whose floral and stone fruit character brings out the natural sweetness of the fish. For a red, try
Beaujolais, which offers soft tannins and juicy fruit to complement the cedar’s subtle spice.