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Planning on having salmon for dinner? It’s a good choice – healthy, filling and can be cooked in a variety of different ways. But what wine goes with salmon? The standard practice is to opt for a glass of white wine, but have you ever thought, “Could a red wine work with salmon instead?”
Salmon, with its hearty texture and distinctive flavour, not only stands on its own but also pairs well with a wide array of sauces, from sweet, sticky glazes to smooth, creamy drizzles. Its compatibility with spices makes it a popular fish choice in Asian cuisines, including Japanese, Chinese and Thai.
Because of this versatility, salmon can be paired with wines of different styles and characters, providing an almost limitless set of options. So, what are the fundamental rules for pairing salmon with wine that you should know? And what are the best wines for salmon to explore?
Best white wine for salmon
White wine and salmon is a classic combination.
While flaky fish, such as plaice or cod, works well with a light white wine, salmon’s thicker texture calls for a bolder approach. Salmon is a rich, fatty fish that pairs well with a more robust white wine that can hold its own and bring a fresh edge to your meal.
Favourite white choices for salmon wine pairing include Chardonnay, a Chenin Blanc-Viognier blend, Marsanne and white Rhône blends.
Explore our selection of delightful white wines to accompany your next salmon feast.
Best rosé wine with salmon
Light, refreshing and juicy rosé wine is perfect for a mid-week treat or for special occasions. It also makes an ideal pairing with salmon.
Not only do they match in colour, but a dry rosé is arguably the best partner for salmon because of its balanced fruity taste and medium acidity, which won’t overwhelm the flavour of the fish.
Try traditional rosés made from Grenache blends (like those from Provence), rosés from Rioja made from the Tempranillo grapes, Sangiovese rosés from Tuscany or even Bordeaux rosés. All of these are fantastic options when salmon is on your plate.
Explore our extensive collection of rosé wines and discover your new favourite flavour of pink.
Red wine with salmon
Red wine with fish? Yep, let’s go there.
It’s a common belief that red wines don’t go well with fish. However, that’s not entirely correct.
Sure, heavy, full-bodied red wines like Shiraz and Cabernet Franc aren’t the best matches, as they could overpower the subtle flavours of the fish and might give a metallic taste when paired with salmon. But lighter red wines with fewer tannins can create a delightful and balanced mix.
For salmon, try lighter red wines such as Gamay, particularly those from France’s Beaujolais region.
The type of red wine you select should mostly depend on how you prepare your salmon and what you serve it with. Even heavier reds, such as a Primitivo or Grenache, can complement salmon if the dish is seasoned with really robust spices or rich sauces.
Browse our choice of lighter red wines to tantalise your taste buds.
Sparkling wine pairings with salmon
A popular Christmas combination, sparkling wine can take smoked salmon to another level with the help of some lively bubbles.
Typically higher in acidity, sparkling wines cut through salmon’s natural oiliness and the fattiness of smoked salmon or creamy salmon dishes. That slightly savoury, yeasty hint from sparkling wine’s bubbles also adds depth to your mouthful.
Why not pair a sparkling rosé with your slices of smoked salmon or a dry English sparkling wine with your bowl of creamy salmon pasta? You could always pop a bottle of iconic French Champagne if you wanted to.
Best wine pairing with salmon dishes
Grilled salmon
Grilled salmon fillets are an excellent choice for a mid-week meal, either served on their own with a squeeze of lemon and some fresh veg or chopped up on a bed of rice or dark green salad leaves. To complement the richness of a grilled salmon fillet, opt for a full-bodied, acidic white wine with a high alcohol content above 13.5% ABV. An oak-aged California Chardonnay, a white Burgundy or a Viognier from France’s Rhône Valley can cut through salmon’s oiliness and elevate the dish with their complementary creamy texture and citrus flavours.
Glazed salmon (Teriyaki)
Teriyaki-glazed salmon is a popular dish thanks to its spicy sweetness. In this dish, salmon becomes more robust as it absorbs the sauce. To complement the dish’s sweetness and Asian origins, opt for a dry or off-dry Riesling with juicy white pear and crisp apple flavours. You could also opt for a crisp Spanish Tempranillo rosé.
Sushi
When it comes to salmon sushi, the fish is the main event. Salmon nigiri and salmon hosomaki, with their delicate, fatty flavours, suit both light white and red wines. If you prefer white, opt for a floral French Sauvignon Blanc, but if you prefer red, a light Italian Pinot Nero or French Pinot Noir are the only choice. Eating sushi for a special occasion? Go for a dry sparkling Crémant or classic Champagne.
A light-bodied Burgundy Pinot Noir, with a silky texture and bright flavours of raspberries and redcurrants would make an excellent pairing.
Smoked salmon
One of the most popular brunch and savoury breakfast ingredients, smoked salmon can be used in several ways – draped over smashed avocado on toast, layered with cream cheese and capers in a bagel, folded under poached eggs and Hollandaise sauce. To balance its intense, oily flavour and enhance the indulgence, opt for a dry, sparkling rosé wine. An Italian Proscecco rosata is an excellent choice – crisp and elegant.
Salmon in cream sauce
A classic way to prepare salmon is to poach or roast it and serve it with a light, creamy sauce – a fantastic option to make a weekday meal feel more special.
Light sauces for salmon could be based on yoghurt, béarnaise, horseradish, or something fresh with lemon and herbs such as dill. After the salmon is cooked, just drizzle the sauce over it and serve with greens steamed to perfection and buttery potatoes.
To balance the creamy richness of this dish, opt for a white wine. A Chardonnay from Burgundy or a Loire Sauvignon Blanc would be excellent choices.
About the author
Grant Hedley
Grant's first job in the wine trade was as a part time driver for a wine company whilst studying at University. He soon found a passion for wine and began hosting wine events – from a fund raiser for Age Concern to a fine wine event for a major international bank.
He is qualified to WSET Diploma in wines and spirits, and WSET educator for levels 1 and 2.
Over the years, Grant has hosted wine events for British Airways, BBC Good Food and BBC Good Food Magazine, the editors of the Sunday Times and their special guests, plus countless private and other corporate events. He has even put in half a dozen appearances on QVC. In 2023 he featured on a BBC Good Food podcast, hosted by Tom Kerridge.
His favourite wine subjects are currently weird and wonderful grape varieties and Pinot Noir he can’t afford - provided he gets to taste them!
