California Grilled Wild Salmon with Avocado & Balsamic Glaze

Introduction

There is something undeniably magical about the combination of smoky, charred fish and bright, fresh toppings. This California Grilled Wild Salmon recipe captures the true essence of West Coast dining—effortless, healthy, and bursting with vibrant flavors. By using an Arteflame grill, we achieve that perfect restaurant-quality sear on the wild-caught salmon while keeping the inside tender, flaky, and moist. Topped with a Caprese-style mix of ripe tomatoes, creamy avocado, and fresh mozzarella pearls, and finished with a tangy balsamic glaze, this dish transforms a standard weeknight dinner into a gourmet experience. It is the perfect balance of warm and cool textures that will leave your guests asking for seconds. whether you are hosting a summer barbecue or looking for a nutritious meal that feels indulgent, this recipe delivers on every front.

Ingredients

For the Salmon

• 4 Wild Salmon fillets (6 oz each), skin-on or off
• 2 tbsp Extra virgin olive oil
• 1 tsp Sea salt
• 1/2 tsp Freshly ground black pepper
• 1/2 tsp Garlic powder

For the California Topping

• 2 large Roma tomatoes, diced
• 1 ripe Avocado, diced
• 1/2 cup Fresh mozzarella pearls (or diced fresh mozzarella)
• 1/4 cup Fresh basil leaves, chopped
• 2 tbsp Balsamic glaze (for drizzling)
• 1 tbsp Olive oil
• Salt and pepper to taste

Instructions

Step 1: Prepare the Arteflame Grill

1. Start by building a fire in the center of your Arteflame grill using charcoal or hardwood. Allow the grill to heat up for about 15 to 20 minutes.
2. You want the cooktop to be hot, with different heat zones available. Clean the surface with a scraper and apply a thin layer of vegetable oil to season the steel cooktop.

Step 2: Season the Salmon

1. While the grill is heating, pat the salmon fillets dry with paper towels. Removing excess moisture ensures a better sear.
2. Brush both sides of the salmon with olive oil. Generously season with sea salt, black pepper, and garlic powder. Let the fish sit at room temperature for 10 minutes.

Step 3: Prepare the Fresh Topping

1. In a medium mixing bowl, combine the diced tomatoes, avocado, mozzarella pearls, and chopped basil.
2. Drizzle with 1 tablespoon of olive oil and season lightly with salt and pepper. Toss gently to combine, being careful not to mash the avocado. Set aside to let the flavors meld.

Step 4: Grill the Salmon

1. Place the salmon fillets on the flat steel cooktop. If you have skin-on fillets, place them skin-side down first to crisp up the skin.
2. Sear for about 3-4 minutes per side. Move the salmon closer to the center fire for a harder sear, or further out to the edge if you need to cook it more gently.
3. The salmon is done when it is opaque and flakes easily with a fork, or reaches an internal temperature of 125°F to 130°F for medium.

Step 5: Assemble and Serve

1. Remove the salmon from the grill and plate immediately.
2. Spoon a generous amount of the avocado-tomato mixture over each fillet.
3. Finish by drizzling the balsamic glaze over the top for a sweet and tangy contrast. Serve immediately.

Tips

Achieving the perfect grilled salmon is all about temperature control and patience. When using your Arteflame, ensure the cooktop is properly seasoned and hot enough to create a non-stick surface before placing the fish down. Do not try to flip the fish too early; if it sticks to the steel, it isn't ready to be flipped. Let the proteins set, and it will release naturally, giving you that beautiful golden crust. For the California topping, add the avocado right before serving to prevent it from oxidizing and turning brown. If you need to prep it in advance, toss the avocado with a little lemon or lime juice to preserve that vibrant green color. If you prefer your salmon medium-rare, pull it off the heat when the internal temperature hits 120°F, as carryover cooking will finish the job while it rests.

Variations

While the classic California style relies on the tomato-avocado-balsamic combination, this recipe is incredibly versatile. You can easily swap the protein or adjust the topping to suit your dietary preferences or what you have in the pantry. Here are a few ways to mix it up:

• Spicy Kick: Add diced jalapeños or a pinch of red pepper flakes to the topping for some heat.
• Citrus Twist: Swap the balsamic glaze for a lemon-dill vinaigrette for a brighter, sharper flavor profile.
• Dairy-Free: Omit the mozzarella pearls entirely or replace them with cucumber chunks for extra crunch.
• Different Protein: This topping works exceptionally well with grilled chicken breast, swordfish, or even a portobello mushroom steak.
• Mango Salsa Style: Replace the tomatoes with diced mango and add red onion for a tropical, sweet-and-savory variation.

Best pairings

Since the main dish is rich in healthy fats from the salmon and avocado, you want side dishes that complement these flavors without making the meal too heavy. A light grain or a crisp vegetable dish works best to keep the meal feeling fresh and balanced. Consider these pairings:

• Grains: Wild rice pilaf, quinoa with herbs, or a light couscous salad with lemon zest.
• Vegetables: Grilled asparagus with garlic, charred broccolini, or a simple arugula salad with parmesan shavings.
• Drink Pairing: A crisp Sauvignon Blanc or a light Pinot Noir cuts through the richness of the salmon perfectly. For a non-alcoholic option, an iced sparkling water with lime and mint is refreshing.

Conclusion

Grilling wild salmon on the Arteflame is more than just cooking; it is about creating a meal that celebrates fresh ingredients and open-fire flavor. This California-inspired dish offers a sophisticated presentation with minimal effort, making it a go-to for summer dinner parties or intimate family meals. The contrast between the hot, savory fish and the cool, creamy topping creates a mouthfeel that is simply unmatched. It brings the vibrant, health-conscious spirit of California cuisine right to your backyard. Give this recipe a try next time you fire up the grill, and enjoy a healthy, delicious meal that tastes like sunshine on a plate.