Grilled Swedish Salmon with Lemon Dill Butter

Introduction

There is something undeniably elegant about Swedish cuisine; it thrives on simplicity, utilizing high-quality ingredients to create fresh, bold flavors. This recipe for Grilled Swedish Salmon brings that Nordic philosophy directly to your backyard, leveraging the unique searing capabilities of the Arteflame grill. By pairing the natural richness of fatty salmon fillets with a zesty, homemade dill butter, we elevate a standard weeknight dinner into a sophisticated culinary experience. The high heat of the Arteflame cooktop ensures the skin crisps to perfection while keeping the interior moist and flaky.

Cooking seafood outside can sometimes be intimidating, but the flat-top griddle of the Arteflame makes it incredibly approachable. Unlike traditional grates where fish might stick or fall through, the solid steel surface provides an even, consistent heat that caramelizes the proteins beautifully. This dish captures the essence of a Swedish summer—bright lemon, aromatic dill, and the savory smokiness of the fire—resulting in a meal that is as healthy as it is indulgent. Whether you are hosting a dinner party or enjoying a quiet evening, this salmon recipe promises to impress.

Ingredients

The Salmon

• 4 fresh Salmon fillets (approx. 6 oz each), skin-on preferred
• 2 tbsp Extra virgin olive oil
• 1 tsp Coarse sea salt
• 1 tsp Freshly ground black pepper

The Lemon Dill Butter

• 1/2 cup Unsalted butter, softened to room temperature
• 3 tbsp Fresh dill, finely chopped (plus extra for garnish)
• 1 tbsp Fresh lemon juice
• 1 tsp Lemon zest
• 1 clove Garlic, minced
• 1/2 tsp Sea salt

Instructions

Step 1: Fire Up the Grill

1. Start by building a fire in the center of your Arteflame grill using three paper napkins soaked in vegetable oil and stacking your choice of hardwood over them.
2. Light the napkins and allow the fire to burn down for about 20 minutes.
3. You are ready to cook when the cooktop is hot. The center closest to the fire will be the hottest (for searing), while the outer edges are cooler (for gentle finishing).

Step 2: Prepare the Dill Butter

1. While the grill heats up, take a small mixing bowl and combine the softened butter, chopped fresh dill, minced garlic, lemon juice, lemon zest, and salt.
2. Mash the ingredients together with a fork until they are thoroughly combined and the herbs are evenly distributed.
3. Set the butter aside at room temperature so it is ready to melt over the hot fish later. If making ahead, you can roll it into a log in plastic wrap and chill, but bring it to room temperature before serving.

Step 3: Season the Salmon

1. Pat the salmon fillets dry with paper towels. Removing excess moisture is crucial for getting a good sear.
2. Brush the salmon fillets generously with olive oil on all sides.
3. Season evenly with the coarse sea salt and freshly ground black pepper. Do not over-season, as the dill butter will add significant flavor.

Step 4: Grill the Salmon

1. Apply a thin layer of vegetable oil or butter to the flat cooktop surface of the Arteflame.
2. Place the salmon fillets on the hot griddle, skin-side down. Press them gently with a spatula for a few seconds to ensure the skin makes full contact with the steel.
3. Let the salmon cook undisturbed for about 3 to 4 minutes. You will see the skin crisping up and the color of the fish turning opaque from the bottom up.
4. Carefully flip the fillets. Cook for another 2 to 3 minutes on the flesh side, or until the internal temperature reaches 125°F for medium-rare or 145°F for well-done. Move the fish to the cooler outer edge if it browns too quickly.

Step 5: Garnish and Serve

1. Remove the salmon from the grill and plate immediately.
2. While the fish is still piping hot, place a generous dollop of the Lemon Dill Butter on top of each fillet.
3. Allow the butter to melt, creating a rich sauce that coats the fish.
4. Garnish with extra sprigs of fresh dill and lemon wedges before serving.

Tips

To achieve the perfect restaurant-quality salmon on your Arteflame, temperature management is key. Always ensure your salmon fillets are brought to room temperature for about 15 to 20 minutes before grilling; this promotes even cooking and prevents the fish from seizing up when it hits the hot steel. When grilling skin-on fish, patience is a virtue—do not try to flip the fish too early. When the skin is perfectly crisp, it will naturally release from the cooktop surface. If it feels stuck, give it another minute.

Furthermore, keep an eye on the albumin (the white protein stuff) that may seep out of the salmon. A little bit is normal, but a lot of white residue usually indicates the fish is being overcooked or the heat is too aggressive. If you notice this happening, slide the fillets toward the outer, cooler edge of the grill ring to finish cooking gently. Lastly, making the dill butter in advance allows the flavors to meld together, deepening the profile of the garlic and herbs.

Variations

While the classic Swedish combination of dill and lemon is timeless, you can easily adapt this recipe to suit different palates or use whatever herbs you have growing in your garden. The beauty of the Arteflame is that its flat cooktop handles sticky glazes and heavy rubs much better than open grates, allowing for experimentation without the mess. Here are a few delicious twists on the Nordic original that maintain the spirit of the dish while introducing new flavor profiles:

• Gravlax Style: Add a tablespoon of sweet mustard (like honey mustard) and a pinch of sugar to the butter mixture to mimic the flavors of traditional cured salmon sauce.
• Spicy Kick: Introduce a pinch of cayenne pepper or finely chopped red chili to the butter for a contrast against the cooling dill.
• Herbal Swap: If you aren't a fan of dill, replace it with fresh tarragon or chives, which are also very popular in Scandinavian cooking.
• Cedar Planked: For extra smokiness, place the salmon on a soaked cedar plank directly on the flat top grill surface and cover with a basting dome.
• Garlic Lover’s Dream: Roast the garlic on the grill surface before mashing it into the butter for a sweeter, mellower garlic flavor.

Best pairings

To create a truly authentic Swedish dining experience, the sides you choose are just as important as the main protein. In Sweden, salmon is rarely served without potatoes. For this grilled version, boiled new potatoes tossed in butter and even more fresh dill are the traditional accompaniment. The creaminess of the potatoes balances the salty crispiness of the salmon skin perfectly. Alternatively, a warm potato salad with a vinaigrette base works beautifully outdoors.

If you prefer a lighter, low-carb option, consider grilling seasonal vegetables right alongside the fish. Asparagus spears, zucchini ribbons, or halved fennel bulbs caramelize wonderfully on the Arteflame and complement the lemon notes in the butter. For a fresh contrast, a pressed cucumber salad (thinly sliced cucumbers pickled quickly in vinegar, sugar, and water) cuts through the richness of the butter sauce. Pair the meal with a crisp, dry white wine like a Sauvignon Blanc or a dry Riesling, or for a true Nordic touch, an ice-cold pilsner or aquavit.

Conclusion

Mastering this Grilled Swedish Salmon with Lemon Dill Butter is a testament to how simple ingredients can produce spectacular results when cooked with care and the right equipment. The Arteflame grill not only imparts a subtle smokiness that you can't get indoors but also provides the perfect surface for achieving that coveted crispy skin. This dish is fresh, vibrant, and incredibly satisfying, bringing a touch of Scandinavian flair to your outdoor kitchen.

We hope this recipe inspires you to gather friends and family around the fire. Food tastes better when prepared outside, and this salmon dish is no exception. Once you try the combination of melting herb butter over hot, wood-fired fish, it is sure to become a regular in your grilling rotation. Enjoy the process of cooking over open fire, and savor every buttery, flaky bite.