Wyoming Grilled Western Salmon on Arteflame

Introduction

If you're seeking a flavorful outdoor seafood recipe that screams rustic elegance, this Wyoming Grilled Western Salmon recipe is for you. Using the Arteflame grill, we reverse sear seasoned salmon fillets for a flaky, juicy masterpiece infused with hardwood smoke and perfectly kissed by the buttery heat of the flat top griddle.

Ingredients

• 4 salmon fillets, skin on
• 2 tablespoons unsalted butter, melted
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1½ teaspoons dried thyme
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 lemon, thinly sliced
• Fresh chopped parsley for garnish (optional)
• Vegetable oil (for lighting grill)
• 3 paper napkins
• Firewood (mesquite or hickory preferred)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil on 3 paper napkins and place them in the center of the Arteflame grill bowl.
2. Stack firewood over the soaked napkins.
3. Light the napkins and wait about 20 minutes until the center grill grate reaches 1,000°F and the flat top cooktop is hot across the surface.

Step 2: Season the Salmon

1. Brush each salmon fillet with melted butter on all sides.
2. In a small bowl, mix garlic powder, smoked paprika, dried thyme, salt, and pepper.
3. Sprinkle the seasoning blend evenly over each fillet.

Step 3: Sear the Salmon

1. Place the salmon fillets skin side down directly on the center grill grate for 1 minute to quickly sear and lock in juices.
2. Flip and sear the flesh side for another 1 minute.

Step 4: Finish Cooking on the Cooktop

1. Move the salmon fillets from the center grate to the hotter inner zone of the flat top griddle, skin side down.
2. Add a slice of lemon on top of each fillet and continue cooking until the salmon reaches an internal temperature of 125°F (remove when it hits 110°F to allow carryover cooking).

Step 5: Rest and Garnish

1. Remove salmon from the cooktop and let rest for 5 minutes.
2. Garnish with fresh chopped parsley if desired and serve with grilled sides from the Arteflame flat top.

Tips

• Always cook with skin-on salmon to protect the flesh and enhance flavor.
• Use butter over olive oil on the griddle to enrich the flavor and create a golden sear.
• Take advantage of the Arteflame's heat zones—sear meats in the center and finish cooking on the flat top.
• Remove meats 15°F below desired internal temperature for perfect doneness after resting.
• Sear lemon slices on the cooktop before placing them on the salmon for a caramelized citrus kick.

Variations

1. Maple-Dijon Glazed Salmon: Brush with a glaze of pure maple syrup and Dijon mustard after searing.
2. Spicy Cajun Salmon: Swap herbs with a Cajun spice blend and add a pat of butter with red pepper flakes while finishing on the cooktop.
3. Garlic-Lime Salmon: Replace lemon slices with lime, and add minced garlic mixed into the butter before brushing onto the fish.
4. Herb Crusted Salmon: Press a mix of fresh dill, parsley, and basil into the fillets before searing for a fresh herbal crust.
5. BBQ-Crusted Salmon: Rub with your favorite dry BBQ seasoning and baste with a smoky barbecue sauce during the final cooktop phase.

Best pairings

• Grilled asparagus or broccolini on the outer edge of the Arteflame griddle.
• Butter-crisp smashed potatoes cooked on the griddle alongside the fish.
• Sweet corn on the cob roasted with herb butter.
• A glass of chilled Chardonnay or dry Riesling.
• Char-grilled peach halves for dessert.

Conclusion

This Wyoming-style grilled salmon is rustic, elegant, and full of bold flavor. With the Arteflame's signature high-heat sear and wide griddle surface, you can grill your complete meal outdoors, mess-free. The reverse-searing method gives you perfectly moist salmon, finished to perfection with buttery crisp edges and layered flavor.