When baked, salmon forms a caramelized crust, that results in richer, sweeter and smocky flavours.
My favourite match is a fruity Rosé: it pleases many, not too alcoholic and a "match by color".
Oven-baked salmon and Pinot Noir is a perfect pair, if you choose the right wine. Pinot Noir picks up the richness of the Salmon, and the taste of caramelized skin.
Salmon is rich in Omega-3 fatty acids, therefore suggested in healthy diets, 1-2 times per week.
Farmed salmon is fed with processed fish feed, whereas wild salmon eats various invertebrates. This results in different flavor, fat content and color.
Wild Salmon is more expansive, the color is more orange than pink, and the meat is more savoury.
The wine choice depends on the Preparation Method and Sauce.
Bubbles are always a pleasure.