Which beer to choose to accompany grilled salmon

Grilled salmon pairs well with several beers, but the choice depends on the seasoning. Matthew Campion, co-founder of Lunchbox Brewing Company, recommends looking at the seasonings on the fish first before deciding.

“For simply seasoned grilled salmon, I would start with a Kölsch,” says Campion. Incidentally, Kölsch also pairs well with tuna. “Salmon is very rich, but its flavor can be overpowered by a strong beer,” he adds. “Kölsch strikes an ideal balance. It’s light, dry, refreshing, and moderately bitter, with a slight malty sweetness and sometimes a subtle hint of apple or pear.”

For bolder seasonings, Campion suggests other beers. A Viennese lager pairs well with any dish with a sweeter glaze, such as maple, honey, or teriyaki, while a dry saison or pilsner goes better with a more intense seasoning, like blackened or Cajun.

Temperature also matters. According to Campion, beer should be cold, but not too cold: if it comes straight from the refrigerator, it might be too cold, and ideally it should be around 4 to 7 degrees Celsius. This way, its delicate flavor isn't affected by the low temperatures. It's also not a good idea to drink it straight from the can.

“I would also serve it in a clean glass rather than drinking it straight from the can,” Campion explains. “A narrow Kölsch or Pilsner glass is ideal, but a regular pint glass will do. Serving the beer allows some of the carbonation to be released and enhances its aroma, which makes a noticeable difference in a delicate style.” A frosted glass, on the other hand, would chill the beer too much and dull its flavors.

Campion states that no beer is truly off-limits with salmon, although ideally it should be a relatively dry and refreshing beer, without such an intense flavor that it masks the fish. Some examples include German pilsner, helles lager, blonde ale, cream ale, or an American wheat beer. It should have a clean taste, and it's best not to drink it too quickly while it's still too cold.