Idaho Huckleberry BBQ Glazed Salmon on Arteflame Grill

Introduction

This Idaho Huckleberry BBQ Glazed Salmon recipe brings out the incredible flavors of fresh salmon with a sweet and tangy huckleberry barbecue glaze. Using the Arteflame grill, we achieve a perfect steakhouse-quality sear at 1,000F on the center grate before finishing the fillets to perfection on the flat cooktop. The result is a beautifully caramelized glaze and juicy, tender salmon. Let's get grilling!

Ingredients

• 4 salmon fillets (6 ounces each, skin-on recommended)
• 1/2 cup huckleberry preserves
• 1/4 cup barbecue sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon balsamic vinegar
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons unsalted butter
• Fresh thyme for garnish (optional)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the grill.
3. Stack firewood over the napkins and light the paper.
4. Wait about 20 minutes until the grill reaches optimal temperature.

Step 2: Prepare the huckleberry barbecue glaze

1. On the flat cooktop, melt 1 tablespoon of butter.
2. Add huckleberry preserves, barbecue sauce, Dijon mustard, balsamic vinegar, garlic powder, and smoked paprika.
3. Stir and let it simmer for 2-3 minutes until combined and slightly thickened.
4. Set aside in a warm area of the grill.

Step 3: Sear the salmon on the center grill grate

1. Season salmon fillets with salt and pepper.
2. Place them skin-side down on the center grill grate at 1,000°F.
3. Cook for 1-2 minutes until a deep golden crust forms.
4. Flip carefully and sear for another 30 seconds.

Step 4: Finish cooking on the flat cooktop

1. Move the seared salmon to the flat cooktop away from the hottest zone.
2. Brush generously with huckleberry glaze.
3. Cook for 5 more minutes, basting occasionally, until the internal temperature reaches 120°F.

Step 5: Rest and serve

1. Remove salmon from grill and let rest for 5 minutes. The temperature will rise to 130-135°F.
2. Garnish with fresh thyme.
3. Serve hot with additional glaze if desired.

Tips

• For the best flavor, use wild-caught salmon.
• Keep a close eye on the glaze—it can caramelize quickly!
• If you prefer crispy skin, sear it for an extra minute before moving to the flat cooktop.
• Use a meat thermometer to avoid overcooking.

Variations

• Spicy Huckleberry Salmon: Add 1 teaspoon crushed red pepper flakes to the glaze for a spicy kick.
• Maple Huckleberry Glazed Salmon: Replace BBQ sauce with maple syrup for a richer sweetness.
• Herb Butter Huckleberry Salmon: Mix fresh rosemary and thyme into the glaze for an herbaceous finish.
• Citrus Huckleberry Salmon: Add orange zest and juice to the glaze for a bright, fresh flavor.
• Whiskey Barrel Huckleberry Salmon: Mix in a splash of bourbon to the glaze for a smoky undertone.

Best Pairings

• Grilled asparagus and lemon butter
• Charred corn on the Arteflame cooktop
• Roasted sweet potatoes with cinnamon
• Wild rice with cranberries
• Crisp white wine like Sauvignon Blanc or Chardonnay

Conclusion

Cooking salmon on the Arteflame grill results in a perfectly seared, juicy fillet with an irresistible huckleberry BBQ glaze. With the ability to sear at 1,000F, then finish cooking gently on the flat cooktop, you get steakhouse-quality results in your own backyard. Try the variations and make this dish your own!