Washington Copper River Salmon Skewers

Introduction

Fresh from the Pacific Northwest, these Copper River Salmon Skewers celebrate Washington's iconic salmon. When expertly grilled on the Arteflame Grill using the reverse sear technique, each juicy, smoky bite bursts with flavor. Paired with colorful veggies and grilled entirely over open flames—no pans or lids required—this dish delivers restaurant-quality results right in your own backyard. This recipe is all about technique, taste, and simplicity.

Ingredients

• 2 lbs fresh Copper River salmon, skin removed, cut into 2-inch cubes
• 2 red bell peppers, chopped into 2-inch pieces
• 1 large red onion, chopped into wedges
• 2 tablespoons melted butter
• 1 tablespoon lemon juice
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 4-6 metal or soaked wooden skewers
• Fresh dill or parsley for garnish (optional)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a bit of vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the napkins, then light the paper napkins.
3. Let the fire burn and the grill heat up for about 20 minutes until it reaches cooking temperature.

Step 2: Prepare the skewers

1. In a large bowl, toss cubed salmon, bell peppers, and red onions with melted butter, lemon juice, salt, pepper, and garlic powder.
2. Assemble the skewers by alternating salmon, peppers, and onions.

Step 3: Sear the salmon

1. Place the skewers on the center grill grate of the Arteflame where it reaches over 1,000°F.
2. Sear each side of the salmon cubes for 20-30 seconds to lock in the juices.

Step 4: Finish cooking on the flat top

1. Move the skewers to the flat cooktop griddle surrounding the center grate.
2. Position them closer to the center for higher heat, or toward the edge for a gentler finish as needed.
3. Cook until salmon reaches an internal temperature of 120°F (remove here to allow carryover cooking to hit the final 135°F).

Step 5: Garnish and serve

1. Remove skewers from the grill and rest for 5 minutes.
2. Garnish with fresh dill or parsley if desired, and serve hot.

Tips

• Always remove salmon from the grill when it’s about 15°F below your target; it continues to cook after grilling.
• Use butter instead of oil while grilling for better flavor.
• The hot center is best for searing, while the outer flat top lets you manage doneness effortlessly.
• Spread out your skewers across the wide Arteflame griddle to cook everything uniformly without crowding.
• Rotate skewers occasionally to ensure even cooking and beautiful grill marks.

Variations

1. Spicy Cajun Salmon Skewers: Add 1 tsp Cajun seasoning and a dash of cayenne to the marinade for bold, spicy flavor.
2. Asian-Inspired Skewers: Replace lemon juice with soy sauce and add sesame oil, grated ginger, and a sprinkle of sesame seeds before serving.
3. Mediterranean Salmon Skewers: Add cherry tomatoes and zucchini to the skewers and season with oregano and a splash of balsamic vinegar.
4. Citrus Herb Skewers: Use orange and lime juice in the marinade with rosemary and thyme for a zesty herbal boost.
5. Garlic Butter Salmon Skewers: Increase garlic powder and add freshly minced garlic to melted butter for an extra punch of garlic goodness.

Best pairings

• Grilled asparagus or zucchini on the Arteflame flat top
• A chilled glass of Washington Riesling or Sauvignon Blanc
• Warm flatbread grilled on the outer rim of the cooktop
• Lemon herb rice or a light couscous salad

Conclusion

These Washington Copper River Salmon Skewers are packed with flavor, texture, and vibrant color. Grilled entirely on the Arteflame, they showcase just how well this grill performs with premium ingredients. It’s easy, mess-free, and the flavor speaks for itself—every bite combines perfectly seared salmon with charred veggies and buttery zest.