Grilled Salmon calls for the right wine pairing.
Start with fillets about one inch thick. Discard or keep the skin according to taste. Season but don't marinate for more than about 15 minutes or the fish will start to disintegrate. Pre-heat the grill to medium-high and oil it lightly. Cook until opaque which might take about 8 to 10 minutes, having turned the fish only once. Don't undercook (easier said than done) and don't overcook (easier said than done.) Serve with a sauce, why not a wine sauce?
In addition to the wines mentioned in our food pairing table you might consider a Red Burgundy, a Cabernet Franc, or a Pinot Gris.