Danish Dill Grilled Salmon Steaks on the Arteflame

Introduction

Grilling Danish Dill Salmon Steaks on the Arteflame grill delivers an unbeatable combination of crunch, juiciness, and rich flavor. By using the reverse-searing technique, you lock in moisture while achieving a perfect texture. This simple yet impressive dish is great for any gathering or a delicious weeknight meal.

Ingredients

• 4 salmon steaks (about 1-inch thick)
• 4 tbsp unsalted butter, melted
• 1/2 cup fresh dill, chopped
• 2 cloves garlic, minced
• 1 lemon, sliced
• Salt and freshly ground black pepper, to taste
• Vegetable oil (for lighting the grill)

Instructions

Step 1: Prepare the Arteflame grill

1. Pour vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the soaked napkins and light the paper.
3. Allow the fire to heat up for about 20 minutes until the flat cooktop is hot and the center grill grate is at searing temperature.

Step 2: Prepare the salmon

1. Pat the salmon steaks dry with paper towels.
2. Brush each salmon steak with melted butter.
3. Season generously with salt, black pepper, and minced garlic.
4. Coat the steaks with freshly chopped dill, pressing it in slightly to adhere.

Step 3: Sear the salmon

1. Place the salmon steaks directly on the center grill grate for an intense 1,000°F sear.
2. Sear each side for about 45-60 seconds, creating a beautiful crust.

Step 4: Cook the salmon to perfection

1. Move the seared salmon onto the flat cooktop towards a moderate heat zone.
2. Continue cooking for 5-7 minutes per side until the internal temperature reaches 130°F (for a perfect medium doneness).
3. Remove from the grill when internal temperature is 115°F, as the salmon will continue to cook after removal.

Step 5: Serve and enjoy

1. Transfer the salmon steaks to a serving plate.
2. Garnish with lemon slices and extra fresh dill.
3. Serve hot and enjoy!

Tips

• Always start with fresh, high-quality salmon for the best flavor.
• If using frozen salmon, let it thaw completely and pat dry before grilling.
• Use a meat thermometer to ensure perfect doneness without overcooking.
• Let the salmon rest for 5 minutes after grilling to allow the juices to redistribute.
• Adjust the position on the cooktop to control cooking speed—closer to the center for higher heat, towards the edge for slower cooking.

Variations

1. Lemon-Herb Salmon: Replace dill with fresh thyme and rosemary for a citrusy-herbaceous twist.
2. Spicy Scandinavian Salmon: Add a pinch of cayenne pepper to the seasoning for a slight heat kick.
3. Garlic Butter Salmon: Double the garlic and drizzle extra melted butter over the salmon before serving.
4. Mustard-Dill Salmon: Mix melted butter with Dijon mustard before brushing onto the salmon for a tangy note.
5. Maple-Glazed Salmon: Brush salmon with a mix of melted butter and pure maple syrup for a subtle sweetness.

Best Pairings

• Grilled asparagus or asparagus cooked on the Arteflame griddle
• Charred Brussels sprouts with butter
• Roasted potatoes cooked on the flat griddle
• A crisp white wine such as Sauvignon Blanc
• Whole-grain mustard sauce for extra flavor

Conclusion

Grilling Danish Dill Salmon Steaks on the Arteflame grill delivers an unbeatable combination of crunch, juiciness, and rich flavor. By using the reverse-searing technique, you lock in moisture while achieving a perfect texture. This simple yet impressive dish is great for any gathering or a delicious weeknight meal.