Salmon and Wine Pairing

We had salmon last night -- wild Alaskan Sockeye -- grilled with a butter, wine, garlic and herb basting.  I had to use some white for the sauce, and decided to use the opportunity to do a side-by-side accompaniment comparison of a white and a red.  The white was the Quivira 2000 Fig Tree Vineyard Sauvignon Blanc, another bargain wine ($5) from Trader Joe's; the red was the Rodney Strong 2002 Russian River Valley Pinot Noir, "a medium-full-bodied wine with bright red fruit character, accents of earth and smoke, and a long satiny finish," which I think I picked up for $14 at Safeway.  We both liked the way both wines tasted, alone and with the salmon, but liked the Pinot Noir better (on both counts), and so salmon and Pinot Noir may become a more standard pairing for us in the future.