Alaska Smoked Sockeye Salmon on the Arteflame Grill

Introduction

Enjoy the deep, smoky flavors of freshly grilled Alaska Sockeye Salmon. This recipe lets you achieve the perfect sear and rich wood-fired taste right on the Arteflame grill, ensuring a mouthwatering result every time.

Ingredients

• 2 Alaska sockeye salmon fillets
• 2 tbsp unsalted butter, melted
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tbsp fresh dill, chopped
• 1 lemon, sliced
• Wood chunks (applewood or alder)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood on top of the napkins.
3. Light the paper napkins and allow the fire to build. The grill will be ready for cooking in about 20 minutes.

Step 2: Season the Salmon

1. Brush the salmon fillets with melted butter.
2. Sprinkle sea salt, black pepper, smoked paprika, and garlic powder evenly over the fillets.
3. Top with fresh dill for added flavor.

Step 3: Sear the Salmon

1. Once the fire is ready, place the salmon fillets skin-side down on the center grill grate for about 1 minute to give them a nice initial sear.
2. Flip them over for another 30 seconds to quickly lock in juices.

Step 4: Smoke and Cook to Perfection

1. Move the seared salmon to the cooler outer area of the flat cooktop griddle.
2. Add wood chunks to the fire to enhance the smoky flavor.
3. Let the salmon cook slowly until it reaches an internal temperature of 120°F (for a final target of 135°F).

Step 5: Rest and Serve

1. Remove the salmon from the grill and let it rest for 5 minutes, allowing the temperature to rise to 135°F.
2. Serve with lemon slices for a bright and fresh contrast.

Tips

• Use applewood or alder wood chunks for a traditional smoky flavor.
• Do not skip resting time; this helps retain moisture and tenderness.
• For crispy skin, sear skin-side down for an extra 30 seconds on the center grate.
• Always use a meat thermometer to ensure perfect doneness.

Variations

1. Herb-Infused: Add rosemary and thyme while cooking for a more aromatic experience.
2. Spicy Kick: Mix cayenne pepper and chili flakes into your seasoning blend.
3. Maple Glazed: Brush salmon with a mix of maple syrup and Dijon mustard before grilling.
4. Citrus Burst: Use orange zest and lime juice for a bright and tangy finish.
5. Garlic Butter: Increase garlic powder and brush with additional butter for a rich flavor.

Conclusion

Sockeye salmon grilled to perfection on the Arteflame brings out unparalleled flavor. With the reverse searing method, you lock in all the juices while enjoying that smoky wood-fired essence. Serve it fresh and impress everyone with your grilling skills!

Best Pairings

• Grilled asparagus with butter
• Wood-fired sweet potatoes
• Charred corn on the cob
• Fresh arugula salad with balsamic dressing
• Crisp white wine like Sauvignon Blanc