Grilled Alaskan Salmon: Wood-Fired & Seared | Arteflame

Introduction

There is nothing quite like the scent of wood smoke mingling with the rich aroma of wild-caught salmon. When you cook Alaskan salmon on the Arteflame, you achieve that holy grail of seafood grilling: a shatteringly crisp skin giving way to tender, buttery flesh that melts in your mouth. It transforms a simple weeknight dinner into an elemental experience, bringing people together around the warmth of the fire for a meal that feels both rustic and refined.

Why This is My Go-To Method

I adore this method because it completely removes the anxiety often associated with grilling fish. The solid steel cooktop acts like a restaurant-quality plancha, meaning no fillets falling through grates and no flare-ups scorching the meat. It is elegant enough for a summer dinner party but fast enough for a Tuesday night, highlighting the natural richness of the fish with a subtle kiss of smoke that you simply cannot replicate indoors.

Tips for Success

• Patience is Key: Let the fish cook undisturbed on the skin side. If it sticks to the cooktop, the skin has not crisped enough yet—give it another minute and it will release naturally!
• Master the Zones: Sear near the hot center for that golden crust, then move the fillets to the cooler outer edges to finish cooking gently without drying out the lean meat.
• Dry Before You Try: Always pat the salmon completely dry with paper towels before seasoning to ensure a perfect sear rather than steaming the fish.

Ingredient Substitutions

If you cannot find wild-caught Alaskan salmon, Steelhead Trout is a fantastic, sustainable alternative with a similar texture and flavor profile. For the marinade, you can swap fresh dill for cilantro and lemon for lime to take the flavor profile in a zesty, Latin-inspired direction.

Ingredients

The Main Event

• 4 Wild-Caught Alaskan Salmon fillets (approx. 6 oz each), skin-on
• 2 tbsp Extra Virgin Olive Oil (plus extra for the griddle)

The Marinade & Seasoning

• 2 cloves Garlic, minced
• 1 tbsp Fresh Dill, chopped
• 1 Lemon, juiced and zested
• 1 tsp Sea Salt (or Kosher salt)
• 1/2 tsp Freshly Cracked Black Pepper
• 1/2 tsp Smoked Paprika (optional for color)

Instructions

Step 1: Prepare the Grill

1. Start your Arteflame grill by building a fire in the center using hardwood or charcoal.
2. Allow the grill to heat up for about 20 minutes. The center of the cooktop should be very hot (ideal for searing), while the outer edges remain cooler.
3. Wipe down the steel cooktop with a paper towel dipped in vegetable oil to clean and season it before adding food.

Step 2: Prepare the Salmon

1. While the grill heats, pat the salmon fillets completely dry with paper towels. Removing surface moisture is crucial for achieving crispy skin.
2. In a small bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, chopped dill, salt, pepper, and paprika.
3. Brush the flesh side of the salmon with the mixture. Avoid putting too much wet marinade on the skin side to prevent sticking.

Step 3: The Sear

1. Apply a thin layer of oil directly onto the hot steel cooktop where you plan to cook.
2. Place the salmon fillets skin-side down on the medium-high heat zone (not directly next to the fire, but close enough to sizzle immediately).
3. Press down gently on each fillet with a spatula for 10 seconds to ensure the skin makes full contact with the griddle.
4. Let it cook undisturbed for 4-5 minutes. Do not try to move it; the skin will release naturally when it is crisp.

Step 4: Flip and Finish

1. Once the skin is crispy and the salmon has cooked about 60% of the way through (you will see the color change up the side of the fillet), carefully flip the fish.
2. Move the fillets slightly further from the center fire to a cooler zone to finish cooking gently.
3. Cook for another 2-3 minutes on the flesh side until the internal temperature reaches 125°F for medium-rare or 135°F for medium.
4. Remove from the grill and let rest for 5 minutes before serving.

Tips

Grilling fish can be intimidating due to the fear of sticking, but the Arteflame's seasoned carbon steel surface makes it much easier than traditional grates. The most important tip for this recipe is patience: do not force the spatula under the fish. If the salmon is sticking, the skin hasn't crisped up enough yet; give it another minute, and it will release effortlessly. Furthermore, managing your heat zones is vital. Alaskan salmon is leaner than Atlantic salmon, meaning it can dry out if overcooked. Utilize the cooler outer ring of the Arteflame to keep the fish warm without overcooking it while you finish preparing your side dishes. Always bring your fish to room temperature for 15 minutes before grilling to ensure even cooking throughout the fillet.

Variations

While the classic lemon and dill profile is timeless, the neutral canvas of salmon allows for exciting flavor experiments. The Arteflame's flat top is perfect for glazing because sauces won't drip into the fire, allowing them to caramelize directly on the fish. Here are a few ways to switch up the flavor profile depending on your mood or the season:

• Maple Glazed: Brush with a mix of maple syrup and Dijon mustard during the last 2 minutes of cooking.
• Asian Fusion: Swap the lemon and dill for soy sauce, ginger, and sesame oil, finishing with toasted sesame seeds.
• Cajun Kick: Rub the flesh with Cajun seasoning and lime juice for a spicy, blackened exterior.
• Garlic Butter: Melt a knob of herb butter on top of the fillets right after flipping them for extra richness.
• Citrus Explosion: Use orange and lime juice alongside the lemon for a brighter, tropical citrus flavor.

Best pairings

To create a complete meal that matches the elegance of the Alaskan salmon, you should utilize the rest of the Arteflame surface to cook your sides simultaneously. The salmon's rich, oily nature pairs beautifully with acidic or crisp vegetables that cut through the fat. Since you already have the grill fired up, it makes sense to keep the entire cooking process outdoors. Here are some excellent pairing options that can be cooked right alongside your fish:

• Grilled Asparagus: Tossed in olive oil and lemon zest, seared until charred but snappy.
• Blistered Cherry Tomatoes: Cooked quickly on the flat top until they burst, creating a natural sauce.
• Smashed Potatoes: Pre-boiled potatoes, smashed flat, and crisped up on the hot steel with rosemary.
• Wild Rice Pilaf: A nutty grain that complements the earthiness of the cedar smoke flavor profile.
• Wine Pairing: A crisp Sauvignon Blanc or a buttery Chardonnay stands up well to the rich flavors of the salmon.

Conclusion

Mastering grilled Alaskan salmon on the Arteflame is a rewarding experience that combines the art of fire management with gourmet food preparation. By utilizing the flat cooktop, you eliminate the common frustrations of grilling fish, such as falling through the grates or uneven cooking. The result is a dish that looks as spectacular as it tastes—crispy, golden skin protecting moist, flavorful pink meat. This recipe is more than just a set of instructions; it is an invitation to gather friends and family around the fire, share in the cooking process, and enjoy a healthy, delicious meal in the great outdoors. Once you taste the difference that wood-fired searing makes, you may never go back to cooking salmon in a pan or oven again.