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Pan Seared Salmon Wine Pairings


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Key pairing considerations for pan-seared salmon include balancing its rich, oily texture and enhancing its savory flavors. Recommended wines are Willamette Valley Pinot Noir, Burgundy Chardonnay, South African Chenin Blanc, and Poulsard.

Best wine pairings with Pan Seared Salmon

Willamette Valley Pinot Noir beautifully complements pan-seared salmon. The smooth, fine wine features warm, ripe red fruit flavors that enhance the rich, oily texture of the salmon. The touch of cinnamon and truffle adds complexity, bringing out the salmon's natural flavors, while the wine's refreshing acidity cuts through the fish's fattiness, keeping each bite balanced and clean.

Burgundy Chardonnay pairs exceptionally well with pan-seared salmon. The wine's light-bodied, citrusy expression adds a refreshing contrast to the rich, oily texture of the salmon. The oak-aged styles, with their layered flavors, complement the salmon's savory notes. The wine's natural acidity also helps to balance the dish, making each bite enjoyable and not overly heavy.

South African Chenin Blanc is a great match for pan-seared salmon. The tropical fruit notes in the wine complement the richness of the salmon, while the natural acidity balances the dish's fattiness. The oak-kissed, toasty complex styles add depth, enhancing the flavors of the seared fish. This wine's versatility makes it a great option for a variety of salmon preparations.

A less common pairing for Pan Seared Salmon

Poulsard is an off-the-beaten-path choice that pairs wonderfully with pan-seared salmon. The wine's pale, fruity reds can resemble a rosé, making it a versatile companion. Its earthy, mushroom notes add an interesting layer of complexity that complements the savory, rich flavors of the salmon. The wine's lightness ensures that it doesn't overpower the dish, making for a balanced pairing.

What wine goes with Pan Seared Salmon?

Pan-seared salmon is a dish known for its rich, oily texture and savory flavors. Pairing it with the right wine can enhance its natural characteristics and balance its fattiness. Willamette Valley Pinot Noir, with its warm red fruit and refreshing acidity, is a great match. Burgundy Chardonnay's citrusy and oak-aged styles offer a refreshing contrast and depth. South African Chenin Blanc's tropical fruit notes and natural acidity balance the dish's richness. For those looking for something less typical, Poulsard's pale, fruity reds with earthy notes provide an interesting and balanced pairing.

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