Grilled salmon takes on a smoky char from the flame that adds a savoury, caramelised edge to salmon, a rich, oily, meaty fish whose flesh is substantial enough to handle a light red yet delicate enough to flatter a textured white. Its richness wants bright acidity to cut through, and its savoury depth rewards wines with both fruit and freshness. Tannic reds clash with the oily flesh and turn metallic, so the smart picks are low-tannin reds, dry rosé and textured whites. The grill's smoke rewards wines with a savoury streak; aim to balance the char without burying the dish.
Our sommelier's picks
Light, fresh red
14–16°C (57–61°F)Pinot Noir · Willamette Valley, Oregon
Salmon is the fish that loves a red, and Pinot's bright red-cherry acidity and silky tannin cut the oily flesh while echoing its savoury depth.
Oregon and Chile offer fine value Pinot.
Dry rosé
8–10°C (46–50°F)Grenache · Provence, France
A crisp, pale rosé refreshes the palate between bites, its red fruit and citrus matching salmon's richness without competing.
Provence rosé is affordable and reliable.
Textured white
11–13°C (52–55°F)Chardonnay · Sonoma, California
A lightly oaked Chardonnay has the body to stand up to salmon, its orchard fruit and creamy texture flattering the fat.
Mid-priced Sonoma balances richness and freshness.
Aromatic white
9–12°C (48–54°F)Pinot Gris · Alsace, France
Alsace Pinot Gris brings weight, pear and gentle spice that suit the fish while keeping enough freshness to lift it.
Choose Alsace for the richer style over light Italian Pinot Grigio.
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Start free — track your cellarQuestions about pairing Grilled Salmon
Can you drink red wine with salmon?
Yes — salmon is rich and meaty enough for a light, low-tannin red like Pinot Noir, whose acidity cuts the oily flesh.
Should the wine be chilled?
Lightly chill rosé and even the red (14–16°C for Pinot Noir) to keep it refreshing against the oily fish.
What wine should I avoid with salmon?
Avoid tannic reds like young Cabernet — tannin clashes with oily fish and tastes metallic. Choose low-tannin reds, rosé or textured whites.