South Dakota Grilled Salmon with Dill Butter

Introduction

Inspired by the fresh waters of South Dakota, this grilled salmon with dill butter recipe is all about clean flavors and stunning presentation. Using the Arteflame Grill, we sear the salmon to lock in flavor and gently finish it on the flat top. Whether you're a weekend griller or backyard chef, this recipe gives you all the tools to make salmon like a pro.

Ingredients

• 4 fresh-caught salmon fillets (skin on, about 6 oz each)
• 3 tbsp salted butter
• 2 tbsp fresh dill, chopped
• 1 lemon, sliced into wedges
• 1 tsp sea salt
• 1/2 tsp fresh black pepper
• 2 garlic cloves, minced
• Vegetable oil (for lighting the grill)
• 3 paper napkins (for grill lighting)
• Firewood

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil on 3 paper napkins.
2. Place the napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins.
4. Light the napkins and let the grill heat up for about 20 minutes until the center grate reaches over 1,000°F and the flat cooktop is hot.

Step 2: Prepare the Dill Butter

1. While the grill heats, melt the butter in a small bowl on the flat cooktop.
2. Stir in the chopped dill, minced garlic, salt, and pepper.
3. Set aside, keeping it warm near the outer edge of the griddle.

Step 3: Sear the Salmon

1. Lightly season both sides of the salmon fillets with salt and pepper.
2. Place the fillets skin-side down on the center grill grate (over 1,000°F) to sear for 1 minute to lock in juices.
3. Flip and sear the flesh side for 1 minute.

Step 4: Reverse Sear on the Flat Top

1. Move the seared fillets to the flat griddle cooktop.
2. Choose a mid-heat zone closer to the center for cooking through.
3. Spoon dill butter over each fillet and let them cook gently for another 5–8 minutes or until internal temperature reaches 130°F (stop at 115°F to allow carryover cooking).

Step 5: Final Touch

1. Remove salmon and let rest 5 minutes before serving.
2. Serve with lemon wedges for a bright finish.

Tips

• Use a digital thermometer to remove the salmon at 115°F; it will rise to 130°F as it rests.
• Keep the melted dill butter warm on the outer part of the flat cooktop, away from the high-heat center.
• Don’t overcrowd the flat top—give the salmon space to sear properly.
• Always grill with skin on to protect delicate flesh and get crispy skin.
• Grilling with butter enhances flavor and gives a beautiful golden finish.

Variations

1. Citrus Herb Salmon: Replace dill with a mix of orange zest, lemon zest, and thyme for a bright citrus-forward flavor.
2. Spicy Cajun Salmon: Rub fillets with Cajun seasoning and use spiced butter instead of dill butter.
3. Garlic Rosemary Salmon: Swap dill for fresh rosemary and add extra garlic for an earthy, bold flavor.
4. Maple Glazed Salmon: Mix maple syrup with butter and a dash of cayenne for a sweet-spicy glaze.
5. Honey Mustard Salmon: Make a glaze with Dijon mustard, honey, and a bit of dill for a tangy twist.

Best pairings

• Grilled asparagus or zucchini on the flat top
• Flat top cooked baby potatoes with rosemary butter
• Arugula salad with lemon vinaigrette
• Chardonnay or citrusy Sauvignon Blanc
• Sourdough grilled toast with a touch of garlic butter

Conclusion

South Dakota-style grilled salmon with dill butter brings the freshness of the outdoors right to your plate. Using the Arteflame grill lets you sear the salmon beautifully and finish it delicately, all in one space with zero cleanup stress. Simple, elegant, and perfectly cooked—every time.