Perfect British Seared Salmon with Lemon & Dill on the Arteflame

There is a refined simplicity to British cuisine that focuses on high-quality ingredients and fresh flavors, and nothing showcases this better than a perfectly seared salmon fillet topped with a vibrant lemon and dill sauce. Cooking this dish on the Arteflame grill elevates it from a standard weeknight dinner to a gourmet experience. The solid steel cooktop allows you to achieve that restaurant-quality, crispy skin that is notoriously difficult to get on grate-style grills, all while keeping the inside incredibly moist and tender. The gentle, consistent heat of the flat top ensures the delicate fats in the salmon render slowly, basting the fish in its own juices. This recipe marries the zest of fresh lemon and the earthy aroma of dill with the subtle smokiness provided by the wood fire, resulting in a main course that is as visually stunning as it is delicious.

Ingredients

The Main Event

• 4 Salmon fillets (approx. 6 oz each), skin-on is best for searing
• 2 tbsp Olive oil (extra virgin)
• Sea salt (to taste)
• Freshly cracked black pepper (to taste)

The Lemon Dill Butter Sauce

• 4 tbsp Unsalted butter
• 2 cloves Garlic, minced
• 1 large Lemon (juiced and zested)
• 2 tbsp Fresh dill, chopped fine
• Lemon slices (for garnish and grilling)

Instructions

Step 1: Fire Up the Arteflame

1. Begin by building a fire in the center of your Arteflame grill. Use dry hardwoods for the best heat and flavor profile.
2. Allow the fire to burn down slightly until the flat steel cooktop reaches a medium-high searing temperature. You want the surface hot enough to sizzle immediately upon contact, but not so hot that it burns the butter instantly.
3. Lightly oil the cooktop surface with a paper towel dipped in vegetable oil to ensure a non-stick surface.

Step 2: Prepare the Salmon

1. While the grill heats up, pat the salmon fillets completely dry with paper towels. Removing moisture is the secret to getting crispy skin.
2. Rub the salmon fillets generously with olive oil on all sides.
3. Season liberally with sea salt and freshly cracked black pepper. Press the seasoning gently into the flesh so it adheres during the flip.

Step 3: The Sear

1. Place the salmon fillets skin-side down on the hot flat cooktop. Press down gently with a spatula for 10 seconds to ensure the skin makes full contact with the steel.
2. Let the salmon cook undisturbed for about 3-4 minutes. Do not try to move it early; the skin will naturally release from the steel when it is perfectly crisp.
3. While the skin crisps, place the lemon slices on a cooler part of the grill to caramelize slightly.

Step 4: Making the Pan Sauce on the Grill

1. Near the salmon (but not touching), place a small heat-safe cast iron skillet or saucepan directly on the flat cooktop.
2. Add the butter and let it melt. Once bubbling, add the minced garlic and sauté for 1 minute until fragrant.
3. Stir in the lemon juice, lemon zest, and chopped fresh dill. Let the sauce simmer for 2 minutes to meld the flavors, then move the pan to the outer edge to keep warm.

Step 5: Finish and Serve

1. Once the salmon skin is crispy and the fish is cooked about 70% of the way through (look for the opacity rising up the side of the fillet), carefully flip the salmon.
2. Cook on the flesh side for just 1-2 minutes until the internal temperature reaches 125°F-130°F for medium-rare to medium doneness.
3. Remove the salmon from the grill. Drizzle generously with the warm lemon dill butter sauce and top with the grilled lemon slices. Serve immediately.

Tips

Mastering salmon on the Arteflame is all about temperature management and patience. The most common mistake people make is trying to flip the fish too early. If the salmon sticks to the steel cooktop, it simply isn't ready to flip yet—wait another 30 seconds and try again; once the Maillard reaction is complete, it will release effortlessly. Furthermore, utilize the different heat zones of the Arteflame. Start searing closer to the center where the heat is highest to crisp the skin, then slide the fillets toward the outer edge if the inside needs more time to cook without burning the exterior. Always use room temperature fish; taking the salmon out of the fridge 20 minutes before grilling ensures it cooks evenly throughout, preventing a cold raw center and overcooked edges. Finally, ensure your dill is fresh; dried herbs simply cannot replicate the grassy, bright flavor required for this British classic.

Variations

While the classic lemon and dill combination is timeless, this recipe is highly adaptable to suit different palates or whatever ingredients you have on hand. You can easily pivot the flavor profile without changing the cooking technique. If you are looking for something richer, a splash of heavy cream turns the butter sauce into a decadent glaze. For those who prefer a bit of heat, a pinch of chili flakes cuts through the richness of the salmon beautifully. Here are a few ways to mix it up:

• Creamy Mustard Sauce: Whisk a tablespoon of Dijon mustard and a splash of heavy cream into the butter sauce for a sharper, creamier finish.
• Garlic Herb Bomb: Swap the dill for a mix of fresh parsley, chives, and tarragon for a more complex herbaceous flavor.
• Spicy Citrus: Add half a teaspoon of red chili flakes and swap the lemon for lime to give it a zesty kick.
• Caper Butter: Add two tablespoons of drained capers to the butter sauce for a salty, briney burst that pairs perfectly with seafood.
• Maple Glaze: Add a tablespoon of maple syrup to the butter mixture for a subtle sweetness that complements the smoky char.

Best pairings

To round out this British-inspired meal, focus on sides that balance the richness of the salmon and the brightness of the lemon dill sauce. Since you already have the Arteflame fired up, it makes sense to cook your side dishes right alongside the fish. Starchy vegetables or light salads work best to absorb the extra sauce without overpowering the delicate fish. The goal is to create a plate where textures contrast—crispy fish skin against soft potatoes or crunchy greens. Here are the top pairings for this dish:

• Smashed Baby Potatoes: Par-boil small potatoes, smash them flat, and crisp them up on the Arteflame griddle with rosemary and sea salt.
• Grilled Asparagus: Toss spears in olive oil and grill them on the flat top until tender-crisp; the char pairs beautifully with the lemon sauce.
• Cucumber Salad: A cold, vinegar-based cucumber and red onion salad provides a refreshing crunch that cuts through the buttery fish.
• Garlic Green Beans: Sauté fresh green beans directly on the cooktop with garlic and almonds.
• Drink Pairing: A crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio mirrors the citrus notes of the dish perfectly.

Conclusion

This British-style Seared Salmon with Lemon and Dill represents the quintessential outdoor cooking experience on the Arteflame. It combines the rustic charm of wood-fired cooking with the sophistication of fine dining flavors. By utilizing the flat top griddle, you achieve a texture that creates a culinary delight: shattering crisp skin giving way to buttery, flaky meat. It is a recipe that respects the ingredients, requiring minimal effort for maximum reward. Whether you are hosting a summer garden party or simply enjoying a quiet dinner under the stars, this dish brings a touch of coastal elegance to your backyard. Gather your friends, pour the wine, and enjoy the process of grilling as much as the meal itself.