The short answer: a light red, served cool. Beaujolais Cru or Pinot Noir is wonderful with grilled salmon. A dry rosé or a Chardonnay are safe alternatives.
Why red works with this fish
Salmon is rich and oily, much meatier than white fish. Grilling adds smoky, caramelised notes. That is why a light red can work here when it would not with sole or cod.
The key is low tannin. Strong tannin reacts with fish oils and can leave a metallic taste. Gamay and Pinot Noir have very little, plus bright acidity that cuts through the oil.
Our bottle
Domaine Louis-Claude Desvignes, Morgon “La Voûte Saint-Vincent” (about €19). A brother and sister run this family domaine in Beaujolais. Sixty-year-old Gamay vines on granite give a juicy, bright red that loves a light chill.
Match the wine to the cooking
- Grilled or pan-roasted: Beaujolais or Pinot Noir.
- Poached or steamed: a white Burgundy or a dry Riesling.
- Teriyaki glaze: an off-dry Riesling, whose touch of sweetness matches the glaze.
- Smoked salmon: Champagne or a dry Crémant.
Watch out for
Big, tannic reds like Cabernet Sauvignon or Malbec. With oily fish they can taste metallic.
Serve it right
Light reds at 12–14 °C. That means 20–30 minutes in the fridge before dinner. It makes the fruit taste fresher and the wine more refreshing.
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Prices were checked in October 2026 and can change. Please drink responsibly. L’abus d’alcool est dangereux pour la santé, à consommer avec modération.