Pair rosé and sparkling wines with many salmon dishes, including grilled, poached and smoked salmon. Grenache, Beaujolais, Zinfandel and Pinot Noir red wines complement savory herb-crusted preparations. Pair Sauvignon Blanc with dill or citrus, Chardonnay with creamy or buttery, German Rieslings with sushi and Gewurztraminer with sweet or spicy glazes.
Generally, the wines that complement fish dishes tend to be dry, acidic, buttery or bright to cut through the fish fats and oils. Rosé wines, red wines and white wines each complement and highlight various flavors, textures and heaviness of different salmon dishes. Focus on the central flavor, seasonings, cooking method and sauces of the salmon dish, and pair the wine with a bottle that complements the whole dish.