Grilled Salmon
Undeniably moist salmon, scented with lemon, pepper, and garlic, and glazed with a savory-sweet blend of soy sauce and maple syrup. The interior is buttery soft, and the seared exterior is delightfully caramelized. Cooked indoors or out, this is, quite possibly, the best salmon you will ever eat.
This recipe was written for the Arizona Republic.
Indoors or out? Your choice. 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 that day.
What type of salmon should you use? For this recipe, I used Bluehouse Salmon filets, 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 buttery-smooth texture. Plus, it’s free from antibiotics, pesticides, 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.
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 filets 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 6 to 8 minutes of cooking, the skin will crisp up and the filets will release.
Marinate your salmon
This isn’t a deal-breaker, but if you can let your salmon marinate in the delicious sweet/savory sauce (in the refrigerator) for at least two hours, they will be deeply infused with flavor.
And don’t be tempted to add the lemon pepper and garlic to the marinade; add it 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/grill pan.
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 your grill be? When grilling outside, your grill should be about 450 degrees. 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 filets 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 (and the Bluehouse salmon I used) is perfectly cooked when a meat thermometer reaches 120 degrees (for medium-rare) and 125 to 130 degrees (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.
What should you serve with your grilled salmon?
Pretty much anything goes here. Since the salmon is light, I prefer to keep things that way. My favorite side dishes are steamed vegetables (broccoli, asparagus, or green beans) and fluffy rice with fresh herbs or cooked orzo with lemon and parmesan. Feel free to choose your favorite vegetables and grains.
What should you do with leftover salmon?
Store leftover grilled salmon in an airtight container in the refrigerator for up to three days. Reheat in a 300-degree oven until warm, or enjoy chunks of cold salmon in a salad, or make salmon cakes or seafood chowder.
Grilled Salmon
Ingredients
- 4 6-ounce skin-on salmon filets
- 1 teaspoon lemon pepper
- 1/2 teaspoon garlic powder
- Salt, if your lemon pepper is salt-free
- 1/4 cup soy sauce
- 1/4 cup maple syrup
- Vegetable oil or grape seed oil for coating the grill or grill pan
- Lemon slices/wedges for serving
- Chopped fresh chives for serving, optional
Instructions
- Season the salmon with the lemon pepper, garlic powder, and salt (only add salt if your lemon pepper is salt-free). Gently press the seasoning into the flesh.
- In a shallow dish or zip-top bag, whisk together the soy sauce and maple syrup. Add the salmon filets and turn to coat. If you have the time, refrigerate for 2 hours.
- Preheat your outdoor grill to 450 degrees or your grill pan to medium-high. Thoroughly clean your grill grates or grill pan and coat with the oil.
- Remove the salmon from the marinade and discard the marinade. Shake off excess marinade and place the filets, skin-side down, on the hot grill. Close the lid or tent with foil and cook for 6 to 8 minutes, until the flesh lightens in color and firms-up, and the filets can be lifted from the grill with ease.
- Flip, close the lid or tent with foil and cook for 1 to 2 more minutes, until a meat thermometer registers 120 degrees (for medium-rare) and 125 to 130 degrees (for medium). Farm-raised salmon is fattier and best cooked a few degrees higher.
- Transfer the salmon to a plate and let it rest for a few minutes.
- Remove the skin and serve the salmon with the lemon slices. Garnish with fresh chives if desired.