Lucy Palmer
Salmon is a versatile and tasty dish that has grown in popularity in recent years. It is a great introductory fish for those who are new to seafood, and its versatility means there is great potential for beer pairings. The specific taste of salmon depends on the source, preparation method, and freshness of the fish. Generally, salmon has a rich flavour profile – it is high in fat, giving it a pleasant smell and oily flavour. As it is a freshwater species, it does not have a saltwater taste. This flavour profile, along with the many ways salmon can be prepared, means it can be paired with a variety of beers.
| Characteristics | Values |
|---|---|
| Beer type | Brown ales, pale ales, blonde ales, witbiers, German-style pilsners, saisons, IPAs |
| Beer style | Mild, light, hoppy, soft, opaque, citrusy, florally, earthy, resiny, complex, fruity, spicy, herbal, malty, bready, carbonated, zippy, heavy, dark |
| Salmon type | Grilled, pan-fried, beer-battered, baked, hot smoked, cold smoked, blackened |
| Salmon flavour | Mild, rich, salty, sour, pungent, sweet |
What You'll Learn
Brown, blonde and pale ales
Brown, blonde, and pale ales are all great pairings with salmon. These beers are mostly mild in taste and offer great versatility, making them exceptional pairings for the many ways that you can prepare salmon.
Brown Ales
Brown ales can range in flavour, offering complexity and easy drinking with a sweet malt flavour and medium IBU. They often carry a fruity taste behind the chocolatey and caramely malt presence. American Brown Ales pair particularly well with smoked salmon. The sweetness of the beer’s malt can help cut some of the smoky flavour of the fish. Some commercial styles of American brown ales include Cigar City Maduro, Founders Underground Mountain Brown, and Surly Bender.
Blonde Ales
Blonde ales have low sweetness and malt flavour and aroma. Their taste is mild with medium hop characteristics and low IBU. They have a refreshing smell and a grainy and sometimes fruity taste. Blonde Ale pairs well with pan-fried salmon. Some commercial blond ales include Kona Big Wave, Harpoon Sweet Spot, and Widmer Brothers Citra Blonde.
Pale Ales
The American pale ale is a generally light, hoppy beer. It’s more opaque in colour and much softer on the palate compared to IPAs. They can vary widely in flavours and aromas – anywhere from citrusy, florally, earthy, and resiny. American Pale Ales pair well with salmon because they don’t overpower the dish’s taste. Instead, the mildness of the beer pairs well and accentuates the fish’s many flavours, making the two a harmonious combination. Some commercial American Pale Ales include Sierra Nevada Pale Ale, Oskar Blues Dale’s Pale Ale, and Lagunitas Little Sumpin’ Sumpin’.
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German-style pilsners
The versatility of German-style pilsners makes them an excellent partner for salmon. Blackened salmon with this beer lets the dish shine while still making a great contribution to the flavour. German-style pilsners won't overwhelm any preparation of salmon.
German pilsners have a rich history in the United States. Some of the first breweries in the United States were started in the 1800s by German immigrants who specialised in brewing pilsner beer. Since then, American craft brewers have continued to experiment with the classic style.
Some German-style pilsners that you can likely pick up at the store today include:
- Victory Prima Pils
- Firestone Walker Pivo Pils
- Bitburger Premium Pils
- Warsteiner Premium Pilsner
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Witbiers
Salmon is a versatile dish that can be paired with a variety of beers, including witbiers. Witbiers, also known as bière blanche in French-speaking parts of Belgium, have a long history that dates back to at least the 14th century when they were brewed in monasteries using local crops and a combination of herbs and spices known as gruit. The style almost disappeared in the late 1800s and early 1900s due to the rise in popularity of lagers, but it was revived in the mid-20th century by Pierre Celis, a milkman-turned-brewer.
Some commercial witbiers that pair well with salmon include Blue Moon Belgian White, Hoegaarden Belgian Witbier, and New Belgium Fat Tire Belgian White. These beers are best served at around 40-45°F in a tulip glass and should be stored at cellar temperatures away from light. They are best enjoyed within 3 to 6 months of purchase.
When pairing witbiers with food, it is important to consider the intensity of flavours. Witbiers are generally mild in taste, so they pair well with dishes that have similar flavour profiles. Salmon, especially when grilled or smoked, has a mild taste with a delicious richness and pleasant aromatics, making it a perfect match for witbiers. The beer's citrusy and spicy notes will accentuate the salmon's flavours without overwhelming them.
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Saisons
The versatility of salmon as a protein makes it an excellent choice for various beer pairings, and Saisons are no exception. The woody and spicy notes in Saisons can provide a pleasant contrast to the richness of salmon, especially when the fish is prepared with a simple seasoning of salt and pepper. The carbonation in Saisons can also help to cleanse the palate and refresh the flavours between bites.
When selecting a Saison to pair with salmon, look for those with prominent fruity or citrusy notes. Some recommended options include Saison Dupont, Ommegang Hennepin, and Great Divide Colette. These specific Saisons are known for their high quality and distinct flavour profiles, which can enhance the overall dining experience.
The key to a successful pairing of salmon and Saison lies in balancing the flavours. The citrus and fruity notes in the beer should complement the flavours of the salmon, especially if it is prepared with lemon or other citrus accents. Additionally, the carbonation and spiciness of the Saison can provide a refreshing contrast to the richness of the fish.
In conclusion, Saisons offer a delightful pairing option for salmon dishes, particularly when the salmon is grilled or fried with a citrus component. The unique flavour profile of Saisons, with their woody, floral, and spicy notes, can enhance the dining experience and provide a pleasant contrast to the richness of the fish. When choosing a Saison, opt for those with prominent fruity or citrus flavours to create a harmonious flavour combination.
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IPAs
The key to pairing IPAs with salmon is to choose a less bitter IPA and to prepare the salmon with additional flavours that complement the IPA. For example, a single IPA with a more bitter flavour can be a surprising match for salmon. The bitterness of the IPA can be balanced by adding flavours such as orange zest, soy sauce, lemon, lime, or garlic to your salmon.
Additionally, the high carbonation and fruity or spicy flavours of some IPAs can also make them a good match for salmon. The carbonation and fruitiness can bring out the pleasant citrus flavours in the dish, especially if the salmon is grilled or fried and paired with a lemon dressing.
When choosing an IPA to pair with salmon, look for one with citrusy or spicy notes that will complement the flavours of the dish. The hops in the IPA should not overpower the other ingredients, and the beer should have a low to medium malt presence and a low to medium hop presence.
In summary, while IPAs are not typically recommended with fatty fish like salmon, it is possible to find a harmonious pairing by considering the specific flavours and preparations of both the IPA and the salmon dish.
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Frequently asked questions
Some good beers to drink with salmon include brown ales, pale ales, blonde ales, and witbiers.
These beers are mostly mild in taste and offer great versatility, making them exceptional pairings for the many ways that you can prepare salmon.
Grilled fish and seafood pair well with mildly hoppy beers like a pale ale or a session IPA.
Hot smoked salmon pairs well with heavier malty beers like a Scotch ale or Bock, while cold-smoked salmon goes better with something zippy like a Belgian saison or a hefeweizen.
