Salmon recipes abound but I've figured out a foolproof formula - The Arizona Republic

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For seasoned cooks and kitchen novices, cookbook author and nutritionist Robin Miller takes it back to basics with great, family-friendly recipes worth making over and over again.

Robin Miller  |  Special for The Republic

This flaky salmon scented with lemon, pepper and garlic and glazed with a savory-sweet blend of soy sauce and maple syrup has a buttery-soft interior and delightfully caramelized exterior. Cooked indoors or out, this is, quite possibly, the best salmon you will ever eat.

Achieving perfectly grilled salmon isn’t complicated or cumbersome. In fact, when cooked properly on the grill, salmon needs little more than a splash of salt and black pepper. It’s more about technique and timing than any fancy ingredients. Though my favorite marinade is the secret to this tried-and-true, long-standing crowd-pleaser.

For this recipe, I used Bluehouse Salmon fillets, sushi-grade seafood raised in a recirculating aquaculture system (more like a greenhouse; not farm-raised). Since the fish swims in a current, it works just as hard as wild salmon, so it delivers the same lean nutritional profile, cherished salmon flavor and smooth texture. Plus, it’s free from antibiotics, pesticides and mercury, and there’s no risk of sea lice or wild fish diseases. That said, choose any salmon you prefer, including king, chock, coho, sockeye or farm raised.

The key is to marinate your salmon. This isn’t a total deal-breaker, but if you can let your salmon marinate in the refrigerator in the delicious sweet-savory sauce for at least two hours, you'll be rewarded with deeply infused flavor.

And don’t be tempted to add the lemon pepper and garlic to the marinade. Add dry spices directly to the salmon. This guarantees a little crunch in every moist bite.

Pro tip: The marinade contains maple syrup, which caramelizes quickly over high heat. Make sure you shake off any excess marinade before placing the fish on the hot grill or grill pan.

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How to cook salmon

You can cook this salmon outdoors on a gas or charcoal grill or indoors on a stove-top grill pan. That means you can make this amazing salmon regardless of Mother Nature’s mood.

But I do have a few tips regardless of your cooking method.

Choose skin-on salmon. You need skin-on salmon for grilling because the skin protects the tender flesh from the hot grill. The skin also prevents the fish from sticking to the grill, so when it’s time to flip, the fillets release with ease. Note that I said, “When it’s time to flip.” Your salmon may stick to the grill at the start, but after about six to eight minutes of cooking, the skin will crisp up and release.

Clean your grill and then oil it well. Salmon tends to stick to grill grates (and indoor grill pans) so, to prevent sticking, make sure your grates are completely free of residue from a previous meal. We need to get the grill very hot, so anything leftover on the grates will burn. Once clean and hot, use tongs and a paper towel to thoroughly oil the grill grates or grill pan.

What temperature should you grill your salmon? When grilling outside, your grill should be about 450 F. Indoor grill pans should be preheated to medium-high. A hot grill ensures that your salmon won’t stick and will lift easily when finished cooking.

When using an outdoor grill, close the lid. Closing the lid on your grill traps the heat and creates an oven-like environment. When using a grill pan, tent the fish with aluminum foil.

Flip once and only once. Grilled salmon should spend 90% of grilling time skin-side down. The skin protects the flesh and prevents it from sticking to the grill. We only flip the fillets to get browning and additional flavor on the second side. If you flip your salmon multiple times, it will fall apart.

How do you know when your salmon is perfectly cooked? Wild-caught salmon is perfectly cooked when a meat thermometer reaches 120 F (for medium-rare) or 125 to 130 F (for medium). Farm-raised salmon is fattier and best cooked a few degrees higher. But you don’t want to leave your fish on the grill until it reaches that temperature. You must factor in carry-over cooking, which is when the temperature of the protein continues to rise after you remove it from the heat. To ensure flawless salmon, remove it from the grill when it’s 5 degrees below your desired level of doneness and let it rest for a few minutes.

Note: The USDA recommends cooking salmon to 145 degrees. At this temperature, many folks agree the salmon is overcooked and dry. Choose what works best for you.

The only salmon recipe you need

Since this salmon is light, I prefer to keep things that way. My favorite side dishes are steamed vegetables like broccoli, asparagus or green beans and fluffy rice with fresh herbs or cooked orzo with lemon and parmesan. Choose your favorite vegetables and grains to pair with this dish.

Store any leftover salmon in an airtight container in the refrigerator for up to three days. Reheat in a 300 F oven until warm, enjoy chunks of cold salmon in a salad or use it to make salmon cakes or seafood chowder.

Makes: 4 servings

Ingredients:

• 4 to 6 6-ounce skin-on salmon fillets
• 1 teaspoon lemon pepper
• ½ teaspoon garlic powder
• Salt (if your lemon pepper is salt-free)
• ¼ cup soy sauce
• ¼ cup maple syrup
• Vegetable oil or grapeseed oil for coating the grill or grill pan
• Lemon slices/wedges for serving
• Chopped fresh chives for serving, optional

Instructions:

1. Season the salmon with the lemon pepper, garlic powder and salt (only add salt if your lemon pepper is salt-free), gently pressing the seasoning into the flesh.
2. In a shallow dish or zip-top bag, whisk together the soy sauce and maple syrup. Add the salmon fillets and turn to coat. If you have time, refrigerate for two hours.
3. Preheat your outdoor grill to 450 F or your grill pan to medium-high. Thoroughly clean your grill grates or grill pan and coat with the oil.
4. Remove the salmon from the marinade and discard the marinade. Shake off excess marinade and place the fillets, skin-side down, on the hot grill. Close the lid or tent with foil and cook for six to eight minutes or until the flesh lightens in color and firms up, and the fillets can be lifted from the grill with ease. Flip, close the lid or tent with foil and cook for one to two more minutes or until a meat thermometer registers 120 F (for medium-rare) or 125 to 130 F (for medium). Farm-raised salmon is fattier and best cooked a few degrees higher.
5. Transfer the salmon to a plate and let it rest for a few minutes.
6. Remove the skin and serve the salmon with the lemon slices and garnish with fresh chives, if desired.

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Questions or comments? Email the culinary team at cooking@azcentral.com.

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