In my house, salmon is a staple. We love how easy it is to turn into something that feels special, whether it’s a sheet-pan dinner with root veggies or a summertime sauté with tomatoes and fresh basil. It’s also full of high-quality protein and good-for-us omega-3 fatty acids.
“Salmon, with its rich and succulent flesh, with natural flavors ranging from buttery and mild to robust and smoky, and slightly oily profile, offers a versatile canvas for wine pairing,” says Joyce Lin, a New York City-based certified sommelier and wine writer. “From light and crisp whites to light and medium-bodied reds, there is a wine that will perfectly complement every flavor profile.”
Because salmon can embody so many culinary personalities, Bambi Ray, head of sales, education and private collections at New York Vintners, has a few questions before selecting a bottle to accompany it. “What is the sauce? What are accoutrements?” she asks. Salmon can be a chameleon, and each variation requires its own unique wine.
Here are the pairings for seven go-to salmon offerings. Take the following advice, and you’ll make these dishes even more delicious.
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The Best Wine for Simple Seared Salmon: Pinot Noir from Central Otago in New Zealand
When wine writer Wanda Mann, the East Coast editor of the Somm Journal, “starts with a beautiful piece of wild salmon that is naturally rich in good fats and has a subtle sweetness, I don’t want a wine that will overpower those flavors,” she says. She reaches for Pinot Noir, a classic pairing with salmon and for good reason. “They tend to be fruit-forward and juicy with bright acidity that will keep your palate refreshed between bites,” Mann explains.
Pinot Noir from the Central Otago region of New Zealand is a great pick. The region’s continental climate and strikingly sunny summers produce complex wines with bright fruit flavors and a minerality that’s akin to red Burgundy that make a great match for simply cooked salmon.
Wine Enthusiast recommends:
Rockburn 2020 Devil’s Staircase Pinot Noir (Central Otago)
Succulent blueberry and cherry aromas are underpinned by meaty, earthy spice and mineral nuances, like just-seasoned jerky on hot stones. There’s a raw, crush-pad-at-harvest-time vibe, too. Aromas morph to flavors in the mouth, where shades of lightness and darkness make a balanced bottling with a silky texture and a gentle tannin structure. 92 Points — Christina Pickard
$58 Wine.comThe Best Wine for Salmon Crudo: Cortese di Gavi
When it comes to this brightly-flavored, raw preparation of salmon, Ray reaches for a crisp, dry Northern Italian white like Gavi. Made exclusively from the Cortese grape in Italy’s Piedmont region, Ray likes that it’s “a little fleshy and fruity, with yellow plum and a slight floral note.” Crudo usually has a vinegar-forward or citrusy bite, so a wine with higher acidity will provide ideal balance. “Gavi is refreshing—there’s not roaring acid, but just enough to be palate cleansing,” Ray adds, a spot-on foil to crudo.
Wine Enthusiast recommends:
Enrico Serafino 2022 Grifo del Quartaro Cortese (Gavi)
Tangy mixed citrus aromas with savory herbal notes flow into notes of jasmine and ginger on the nose. The textured and complex palate gives notes of peach, sea salt and blanched almond finishing with focused acidity. 92 Points — Jeff Porter
$22 Wine.com
Villa Sparina 2018 del Comune di Gavi Cortese (Gavi)
Spring blossom and white stone fruit aromas shape the nose along with a whiff of botanical herbs. The savory palate doles out green apple, lemon drop and a tangy saline note alongside crisp acidity. It closes on an almond note. Editor’s Choice. 90 Points — Kerin O’Keefe
$16 Total Wine & More
The Best Wine for Blackened Salmon: Zinfandel/Primitivo
Blackened salmon features a Cajun-inspired spice blend that bridges the gap between sweetness and heat. When it’s done right, a zingy, crispy crust yields to a juicy interior. Marika Vida, a sommelier and owner of Vida et Fils Wine Consulting, finds an excellent match for it in Zinfandel. “The brambly, spicy fruit of the Zin is a great pairing for blackened salmon,” Vida says. More robust examples play well with the bold flavors of the dish.
Wine Enthusiast recommends:
Kunde 2021 Estate Zinfandel (Sonoma Valley)
Absolutely delicious, fruity and mouthcoating, this full-bodied and gentle-textured wine is easy to drink and enjoy on its own or with cheesy, meaty proteins. Pure raspberries, blackberries and plum jam flavors flow on a broad texture backed by light tannins. Best Buy. 93 Points — Jim Gordon
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Masso Antico 2021 Primitivo Primitivo (Salento)
The nose is primarily savory, with notes of meat, pepper, stone and herbs, but a spoonful of strawberry jam provides pleasing sweetness. The fruit swells on the palate, but the pepper persists to maintain balance, while the finish brings both caramelized brown sugar and a streak of heat to cut the sweetness. Best Buys. 90 Points — Danielle Callegari
$ Varies Wine-SearcherThe Best Wine for Salmon Cakes: Rosé Cava
“Growing up in a family with Southern roots, we called fried salmon cakes ‘croquettes,’” says Mann. “Fried foods generally make me want to reach for sparkling wines, so I would pair salmon croquettes with a bottle of rosé Cava.” Mann explains that the category’s juicy fruit plays up the sweetness of the salmon, “and the lively bubbles and acidity won’t overpower your palate and almost work like delicate scrubbing bubbles to keep your palate refreshed.”
Wine Enthusiast recommends:
Ya’ Cuvée 23 NV Brut Rosé Sparkling (Cava)
Ballet-slipper pink, this wine features soft effervescence and a nose of pink grapefruit, roasted yellow pepper and slivered almonds. Flavors of tangerine, bergamot and honeysuckle are accompanied by toasted nut and vanilla notes and vibrant acidity. Best Buy. 90 Points — Mike DeSimone
$16 Schaefer’sThe Best Wine for Cedar Plank Grilled Salmon: Chardonnay from Napa Valley
“Grilling salmon on a cedar plank adds a subtle smokiness that enhances its flavor and complexity,” says Lin. “A suitable wine pairing for this dish would be a Chardonnay with some oak aging and elevated acidity, such as a Napa Valley Chardonnay.” There’s beautiful symmetry between the toasty and nutty flavors that oak barrels impart to the wine and the salmon’s smokiness from the cedar plank, she continues.
Wine Enthusiast recommends:
Jayson 2021 Chardonnay (Napa Valley)
This classic, proven style of toasty but balanced Chardonnay will be perfect for a dinner party. It is dry, appetizing and just rich enough in texture to pair with grilled fish, roast chicken, even steak. Savoring on its own brings out a creamy, layered palate of poached pears and vanilla bean. 94 Points — J.G.
$63 Wine.com
The Best Wine for Salmon Teriyaki: Barrel-aged Torrontés from Mendoza
Mann notes that there’s a lot going on in this dish: “the richness of the fish, plus the soy sauce in the teriyaki adds umami, savory and salty flavors, and then sweetness from brown sugar and honey.” For a beautiful companion, her pick is a barrel fermented Torrontés from Mendoza. Mann says, “you need a wine with some oomph to hold its own against all those flavors, but you still want it to be refreshing and lively.” Bonus: Barrel-aged Torrontés has hints of honey that works nicely with teriyaki sauce.
Wine Enthusiast recommends:
Susana Balbo 2022 Signature Barrel Fermented Torrontés (Uco Valley)
This is not your typical Torrontés. “Elegant” is the word that describes Susana Balbo’s style. This barrel-fermented white follows this approach and shows a nose of subtle aromas of white flowers, peach and wet stones. It is a mineral-textured bottling, offering herbs and honey alongside citrus fruit. Excellent acidity lifts the palate and keeps it vivid into the lemony finish. 91 Points — J.V.
$ Varies Wine-SearcherThe Best Wine for Olive Oil-Poached Salmon: Rosé Txakolina
Salmon gently poached in olive oil has a tender, succulent texture and decadent richness. To cut through the dish’s fattiness, Ray recommends a rosé Txakolina, which boasts strawberry notes and subtle effervescence. “I want a high-acid rosé to really cleanse my palate after each bite I take,” Ray explains.
Wine Enthusiast recommends:
Ameztoi 2021 Rubentis Rosé (Getariako Txakolina)
Aromas of Bosc pear, pineapple and freshly grated ginger set the stage for a full-textured wine with nectarine, apricot, vanilla and rose-petal flavors. Touches of rose and nutmeg linger on the finish. 92 Points — M.D.
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The Best Wine for Salmon Sushi: Muscadet from Muscadet Sèvre et Maine
This light-bodied and mineral selection is Lin’s top choice for salmon sushi. “Made with 100% Melon de Bourgogne, Muscadet’s marked acidity, minerality and citrus-like taste complement the fattiness of salmon,” she says. It’s also a great match for the dish’s freshness and buttery texture, plus the subtle sweet and tangy flavors of sushi rice. “Muscadet Sèvre et Maine undergoes lees aging [sur lie] and has subtle nutty and bready notes, adding a layer of complexity to the wine,” Lin adds. The contrast makes for a delicious, harmonious pairing.
Wine Enthusiast recommends:
Alain de la Treille 2021 Melon de Bourgogne (Muscadet Sèvre et Maine)
Give this wine at least 30 minutes to open in your glass before enjoying. Lemon in color, it has a nose of baked apple, bread dough and forest floor with hints of white mushroom and dried orange blossom. Midpalate concentration combined with fruit complexity are this wine’s defining features. Best Buy. 90 Points — Reggie Solomon
$ Varies Wine-SearcherPublished: January 22, 2024
