Grilled Herring (Sill): Smoky & Crispy | Arteflame

Introduction

There is something magical about the smell of fresh fish hitting a hot griddle—the skin crisping up instantly while the aroma of wood smoke mingles with fresh lemon and dill. While many of us know Swedish sill (herring) as a pickled jarred staple, grilling it fresh transforms it entirely. This dish brings back memories of coastal summers where simple ingredients shine; it is rustic, incredibly flavorful, and perfect for a breezy evening outdoors.

Why This Recipe Works

I love this recipe because it balances the natural richness of the oily herring with bright, zesty aromatics. Cooking it on the Arteflame allows you to get that high-heat sear on the center grate for crispy skin, while simultaneously browning your buttered potatoes on the flat cooktop. It is a complete meal that feels gourmet but is surprisingly fast to pull together.

Tips for the Perfect Sizzle

• Dry the fish: Moisture is the enemy of crispiness. Make sure to pat the herring completely dry inside and out before seasoning.
• Watch the heat: Herring is delicate and cooks fast. Keep a close eye on it; it only needs a few minutes per side to become flaky and tender without drying out.

Make It Your Own

If you can't find whole fresh herring, fresh sardines or mackerel work beautifully as substitutes since they share that rich, oily texture. For a dairy-free version, simply swap the butter for olive oil and use a plant-based yogurt instead of sour cream.

Ingredients

• 4 whole herring (cleaned and gutted)
• 2 tbsp butter (for grilling)
• 1 lemon (sliced into rounds)
• 1 bunch fresh dill
• Salt and pepper to taste
• 4 medium potatoes (boiled)
• Sour cream (for serving)
• Lingonberry jam (optional, for serving)

Instructions

Step 1: Fire up the Arteflame Grill

Light the Arteflame grill by stacking firewood over vegetable oil-soaked napkins. Let it heat up for about 20 minutes. The hot center grate will sear the herring, while the outer flat griddle will give you more control for grilling sides like potatoes.

Step 2: Season the Herring

Rinse the herring and pat them dry. Rub the fish inside and out with butter, salt, and pepper. Stuff each fish with a few slices of lemon and fresh dill sprigs for added flavor.

Step 3: Grill the Potatoes

Start by grilling the boiled potatoes on the flat cooktop. Add a pat of butter and place the potatoes cut-side down. Grill until golden brown and crispy, about 5-7 minutes, then move to the cooler part of the griddle to keep warm.

Step 4: Grill the Herring

Place the seasoned herring on the hot center grate of the grill. Cook each side for about 3-4 minutes until the skin is crispy and the flesh is flaky. Use tongs to carefully flip the fish, making sure it doesn't overcook.

Step 5: Serve

Plate the grilled herring alongside the crispy potatoes. Add a dollop of sour cream on the side, and garnish with more fresh dill and lemon wedges. For a sweet-tart contrast, serve with lingonberry jam if desired.

Grilling Tips

• Use high heat for crispy skin: The center grate of the Arteflame will give you that perfect char on the outside while keeping the fish moist.
• Keep an eye on the herring: Herring cooks quickly, so monitor it closely to avoid overcooking.

5 Variations of Grilled Sill

1. Pickled Grilled Sill: Start with pre-pickled herring and give it a quick sear on the grill to add depth to the briny flavor.
2. Herbed Sill: Add thyme or rosemary inside the fish for a fragrant twist on the traditional dill stuffing.
3. Sill with Garlic Butter: Brush the fish with a garlic-infused butter before grilling for an extra burst of flavor.
4. Spicy Sill: Sprinkle red pepper flakes or brush with a spicy marinade before grilling to add heat to the dish.
5. Smoked Sill: Lightly smoke the herring before grilling for a deeper, more complex flavor.

Best Pairings

• Boiled or grilled potatoes: A must-have side for Swedish-style sill.
• Sour cream with dill: Adds a creamy, refreshing balance to the richness of the grilled fish.
• Pickled cucumbers: Offer a tangy and crunchy contrast.

Conclusion

Grilling sill on the Arteflame gives this traditional Swedish fish an irresistible smokiness and crispy texture. Paired with buttery grilled potatoes and fresh dill, this dish is perfect for a light yet satisfying meal.