Pairing: Salmon or Oily Fish

Salmon, with its rich, oily texture, is a versatile fish that can be prepared in many ways, from grilled to roasted, poached, or smoked. Its natural fattiness and distinct flavor call for wines that can balance its richness without overpowering it. Whether paired with a zesty Sauvignon Blanc or a light-bodied Pinot Noir, the key is to choose wines with good acidity and nuanced flavors that complement both the fish and any accompanying sauces or sides. This balance enhances the meal, bringing out the best in both the fish and the wine.

Recipe

Ingredients

  • Salmon (or other oily fish): Rich and fatty, salmon serves as the base, providing a full-bodied texture.
  • Lemon: Adds bright acidity that balances the natural oils in the fish.
  • Fresh Herbs (like dill or parsley): Brings a refreshing herbal contrast to the richness of the fish.
  • Butter or Olive Oil: Enhances the fish’s flavor and adds depth, especially when roasting or grilling.
  • Garlic: Adds aromatic depth, ideal for various cooking methods.
  • White Wine (for sauce or marinade): Offers complexity and enhances the overall flavor profile.

Instructions

  1. Prepare the salmon: Season salmon fillets with salt, pepper, and freshly chopped herbs like dill or parsley. Squeeze lemon juice over the top.
  2. Grill: Heat a grill or grill pan over medium-high heat. Brush the grates with olive oil. Place the salmon skin-side down and grill for 4-5 minutes. Flip and cook for an additional 3-4 minutes, until the salmon is opaque in the center.
  3. Serve: Garnish with extra lemon wedges and fresh herbs. Serve with a side of grilled vegetables or a light salad.

Serve With

Pinot Noir, Chardonnay

Learn More About the Best Pairings

Pinot Noir

A light to medium-bodied red wine known for its elegance and complexity.

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Chardonnay

Chardonnay is one of the most popular and widely planted white wine grape varieties in the world.

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