Hawaiian Grilled Teriyaki Salmon on Arteflame

Introduction

Take your taste buds on a Hawaiian adventure with this Grilled Teriyaki Salmon cooked to perfection on the Arteflame grill. The high-heat sear locks in moisture, while the flat griddle cooktop caramelizes the flavorful teriyaki sauce, creating a juicy and delectable dish. With the Arteflame grill’s unique design, you’ll achieve restaurant-quality results right in your backyard.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1/2 cup teriyaki sauce
• 2 tbsp butter
• 1 tbsp honey
• 1 tsp fresh ginger, minced
• 2 garlic cloves, minced
• 2 tbsp pineapple juice
• 1/2 tsp sesame seeds (for garnish)
• 2 green onions, sliced (for garnish)
• Salt and pepper, to taste

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the center of the Arteflame grill.
3. Stack firewood on top of the oil-soaked napkins.
4. Light the napkins and allow the fire to burn for about 20 minutes until the grill reaches optimal cooking temperature.

Step 2: Prepare the Teriyaki Glaze

1. In a small bowl, mix the teriyaki sauce, honey, minced ginger, garlic, and pineapple juice.
2. Set the glaze aside for basting.

Step 3: Season and Sear the Salmon

1. Season salmon fillets with salt and pepper.
2. Melt butter on the flat griddle cooktop near the center.
3. Place the salmon skin-side up on the center grill grate for about 1 minute to get a high-heat sear.
4. Flip the salmon and sear for another 1 minute.

Step 4: Cook on the Griddle

1. Move the salmon fillets to the flat griddle cooktop away from the highest heat zone.
2. Baste the fillets with the teriyaki glaze.
3. Cook for another 5-7 minutes, flipping once, until the internal temperature reaches 125°F.

Step 5: Rest and Serve

1. Remove the salmon when it reaches 125°F (it will continue to cook off the heat).
2. Let it rest for 5 minutes.
3. Garnish with sesame seeds and sliced green onions.
4. Serve immediately and enjoy the flavors of Hawaii!

Tips

• Remove the salmon when it’s 15°F below the desired doneness to avoid overcooking.
• Use fresh ginger and garlic for the best flavor.
• Cook near the outer edges of the griddle for gentle, even heat.
• If the teriyaki glaze thickens too much, add a splash of pineapple juice.
• Serve with grilled pineapple or steamed jasmine rice for a full Hawaiian experience.

Variations

1. Spicy Teriyaki Salmon: Add 1 tsp of sriracha or red pepper flakes to the teriyaki glaze.
2. Sesame-Crusted Teriyaki Salmon: Lightly coat the salmon fillets with sesame seeds before grilling.
3. Miso-Teriyaki Salmon: Mix 1 tbsp of white miso paste into the glaze for extra umami.
4. Garlic Butter Teriyaki Salmon: Increase the butter to 3 tbsp and add extra minced garlic.
5. Citrus-Teriyaki Salmon: Add fresh orange zest and juice to the glaze for a bright, fruity flavor.

Best Pairings

• Grilled pineapple slices
• Coconut jasmine rice
• Hawaiian macaroni salad
• Grilled asparagus
• Chilled mango salsa
• A refreshing tropical drink like a Mai Tai or Pina Colada

Conclusion

Grilling salmon on the Arteflame grill using the reverse searing technique ensures a juicy, flavorful dish with the perfect caramelized crust. This Hawaiian-style teriyaki salmon is easy to make and packed with bold flavors. Enjoy it with grilled pineapple and coconut rice for a tropical experience in your backyard.