Smoky Swedish Cedar Plank Salmon: An Arteflame Grill Masterpiece

Transport your taste buds to the serene coasts of Scandinavia with this authentic Swedish Cedar Plank Grilled Salmon recipe. There is something profoundly primal yet sophisticated about cooking with wood, and using a cedar plank on the Arteflame grill bridges the gap between ancient culinary traditions and modern outdoor cooking. The cedar plank acts as a vessel, protecting the delicate fish from the direct intensity of the fire while infusing it with aromatic, woodsy oils that steam gently into the meat. This technique results in a filet that is incredibly moist, tender, and kissed with smoke.

The defining characteristic of this Swedish-inspired dish is the luscious glaze—a harmony of sharp Dijon mustard, sweet brown sugar, and fresh dill. As the salmon grills, this glaze caramelizes into a sticky, savory crust that perfectly offsets the richness of the fish. Whether you are hosting a summer dinner party or enjoying a quiet evening by the fire, this recipe delivers a restaurant-quality experience right in your backyard. It is not just a meal; it is a celebration of fire, wood, and fresh ingredients coming together in perfect unison.

Ingredients

The Main Event

• 1 large Salmon fillet (approximately 2-3 lbs), skin-on preferred
• 1 untreated Cedar Plank (large enough to hold the fillet)
• 2 tbsp Olive Oil
• Sea salt and freshly ground black pepper (to taste)

The Swedish Mustard-Dill Glaze

• 1/4 cup Dijon mustard (smooth or coarse grain depending on preference)
• 2 tbsp Brown sugar (packed)
• 1 tbsp Apple cider vinegar
• 2 tbsp Fresh dill, finely chopped
• 1 tsp Lemon zest

Instructions

Step 1: Prepare the Plank and Salmon

1. Begin by soaking your cedar plank in water for at least 1 to 2 hours before you plan to cook. This prevents the wood from catching fire and ensures it generates fragrant steam.
2. While the plank soaks, rinse the salmon fillet under cold water and pat it completely dry with paper towels.
3. Check the fillet for any remaining pin bones and remove them with tweezers.
4. Rub the salmon lightly with olive oil and season generously with sea salt and black pepper. Let it come to room temperature for about 15 minutes.

Step 2: Create the Swedish Glaze

1. In a small mixing bowl, combine the Dijon mustard and packed brown sugar. Whisk vigorously until the sugar begins to dissolve.
2. Stir in the apple cider vinegar to add a tangy brightness that cuts through the mustard.
3. Fold in the chopped fresh dill and lemon zest. The consistency should be thick enough to coat a spoon without running off immediately. Set this aside to let the flavors meld.

Step 3: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill. You want to establish a solid bed of coals to heat the cooktop.
2. Aim for a cooktop temperature suitable for indirect heat. You will be placing the plank on the flat steel cooktop, not directly over the center flames, to avoid rapid burning of the wood.
3. Scrape the cooktop clean and apply a thin layer of seasoning oil if necessary.

Step 4: The Grilling Process

1. Remove the cedar plank from the water and pat it dry. Place the seasoned salmon fillet skin-side down onto the plank.
2. Place the plank with the salmon onto the flat steel surface of the Arteflame. Position it closer to the fire for higher heat or further away for a slower cook, depending on the thickness of your fish.
3. Brush a generous layer of the Swedish Mustard-Dill Glaze over the top of the salmon.
4. Allow the salmon to cook for 15 to 20 minutes. The edges of the plank may char and smoke—this is desirable as it flavors the fish.
5. The salmon is done when it flakes easily with a fork or reaches an internal temperature of 125°F (52°C) for medium-rare to 135°F (57°C) for medium.
6. Remove the plank from the grill carefully using heat-resistant gloves and serve immediately.

Tips

Mastering the cedar plank technique on an Arteflame requires a little patience and attention to detail. The most critical step is the soaking of the wood; do not shortcut this process. If the wood is too dry, it will burn rather than smolder, imparting an acrid burnt taste rather than a sweet smoke. For an extra layer of flavor, try soaking the plank in a mixture of water and white wine or apple cider. This adds a subtle aromatic complexity that pairs beautifully with the Swedish glaze.

When cooking on the Arteflame, manage your heat zones effectively. If you notice the plank smoking too aggressively, simply slide it toward the cooler outer edge of the cooktop. Conversely, if the fish isn't cooking fast enough, move it closer to the center. Keep a spray bottle of water handy just in case the edges of the plank catch a true flame, though the flat cooktop usually prevents this better than open grates. Always serve the salmon directly off the plank for a stunning rustic presentation that keeps the fish warm.

Variations

While the classic mustard and dill profile is traditionally Swedish, you can easily adapt this recipe to suit different palates or seasonal ingredients. The beauty of the cedar plank method is that it supports robust flavors that can stand up to the wood smoke. Feel free to experiment with sweetness levels or add a spicy kick if you prefer heat over savory herbs. Here are a few ways to twist the recipe while keeping the soul of the dish intact:

• Maple Glazed: Substitute the brown sugar with pure maple syrup for a more North American twist that pairs exceptionally well with cedar smoke.
• Juniper Berry Infusion: Crush dried juniper berries and add them to the glaze for a deeply piney, authentic Scandinavian forest flavor.
• Spicy Swedish Style: Add a teaspoon of crushed red pepper flakes or a dash of cayenne to the mustard mixture for a sweet and heat combination.
• Citrus Burst: Replace the apple cider vinegar with fresh lemon or orange juice and layer thin citrus slices on top of the salmon while it grills.
• Herb Garden: If you are not a fan of dill, substitute it with fresh tarragon or chives, both of which complement the mustard base beautifully.

Best pairings

To create a balanced meal that honors the Swedish roots of this dish, consider sides that provide a textural contrast and a refreshing acidity to cut through the fatty, rich salmon. Scandinavian cuisine often focuses on root vegetables and bright, pickled elements. Since you already have the Arteflame fired up, utilize the flat top to cook your side dishes alongside the fish. The goal is to keep the sides simple so the cedar-planked salmon remains the star of the show.

• Grilled New Potatoes: Par-boil small potatoes, smash them lightly, and crisp them up on the Arteflame cooktop with butter and fresh herbs.
• Swedish Cucumber Salad (Pressgurka): Thinly sliced cucumbers marinated in vinegar, sugar, and parsley provide a cold, crunchy contrast to the hot, smoky fish.
• Grilled Asparagus: Toss spears in olive oil and lemon zest, then sear quickly on the cooktop for a charred, fresh side.
• Crisp White Wine: A dry Riesling or a Grüner Veltliner has the acidity and mineral notes to pair perfectly with the mustard glaze and smoke.

Conclusion

Cooking Swedish Cedar Plank Salmon on the Arteflame is more than just following a recipe; it is about embracing an outdoor lifestyle and the joy of wood-fired cuisine. The combination of the smoky cedar, the rich and fatty salmon, and the tangy mustard-dill glaze creates a flavor profile that is both comforting and exotic. It is a dish that looks incredibly impressive but is surprisingly forgiving to cook, making it perfect for both novice grillers and seasoned pitmasters.

As you sit around the warmth of the Arteflame, sharing this meal with friends and family, you partake in a tradition that spans cultures and centuries. The crackle of the fire, the aroma of toasted cedar, and the taste of perfectly grilled seafood create memories that last long after the plates are cleared. So, soak your planks, prep your glaze, and get ready to elevate your grilling game with this Scandinavian classic.