Wine and gebakken zalm pairings

Baked salmon is best paired with a full-bodied, rich white wine, such as a wood-aged New World Chardonnay. Light red wines also make a good pairing.

Of course, that fatty white doesn't necessarily have to be a Chardonnay. In Italy, too, they make round white wines with enough power to counterbalance the salmon. If you go for red, it's best to go in the 'Pinot Noir' category: fresh, fairly light red.

The best choice depends largely on how you serve the salmon: with a fatty sauce, a wood-matured Chardonnay is the best choice. Light red wine goes particularly well with grilled salmon and chips. Baked salmon with melted butter combines best with lighter, fresh white wines.