Grilled Washington Columbia River Sturgeon

Introduction

Columbia River sturgeon is a prized catch from the Pacific Northwest, known for its clean, meaty taste and steak-like texture. In this recipe, we’ll show you how to grill sturgeon on the Arteflame grill using the reverse sear method for unmatched juiciness and savory depth. Cooking over open fire gives sturgeon an amazing smoky finish, and the butter and lemon drizzle adds bright, buttery flavor. Everything is prepared directly on the Arteflame, making this an unforgettable grilling experience with little cleanup and maximum flavor.

Ingredients

• 2 Columbia River sturgeon fillets (approximately 1 inch thick, about 8 oz each)
• 2 tablespoons unsalted butter, plus extra for finishing
• 1 lemon, sliced and juiced
• 1 teaspoons sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon chopped fresh dill (optional)
• Vegetable oil (for lighting the grill)
• 3 paper napkins
• Firewood (oak or fruit wood preferred)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a small amount of vegetable oil onto 3 paper napkins and place them in the center of your Arteflame grill.
2. Stack your firewood on top of the napkins.
3. Light the napkins and let the fire build for about 20 minutes, until the center grill grate reaches over 1,000°F.

Step 2: Prepare your sturgeon

1. Pat the fillets dry with a paper towel.
2. Brush each side of the fillets with melted butter.
3. Season with sea salt and cracked black pepper.

Step 3: Sear the sturgeon

1. Place the sturgeon fillets directly on the center grill grate for a high-heat sear, about 1–2 minutes per side, to lock in the juices.

Step 4: Finish on the flat top

1. Move the fillets to the cooler zone on the flat cooktop griddle.
2. Cook to desired internal temperature (135°F for medium, remove at 120°F to allow for carryover cooking).
3. Squeeze fresh lemon juice over the fillets and add a small knob of butter to melt over the top while it finishes cooking.

Step 5: Serve

1. Sprinkle with fresh dill and serve immediately with lemon slices.

Tips

• Use a digital thermometer to monitor internal temperature precisely.
• Let sturgeon rest for 5 minutes after removing from the grill to allow juices to redistribute.
• Keep an eye on temperature zones: near the center is hotter, perfect for searing; the outer edge is ideal for slow cooking or keeping sauces warm.
• Butter basting while on the flat cooktop adds depth and prevents drying out.

Variations

1. Lemon Herb Crusted Sturgeon: Add chopped thyme and breadcrumbs to the butter for a crusty herb layer.
2. Garlic Butter Sturgeon: Mix finely grated garlic into the butter before basting for robust flavor.
3. Smoky Paprika Sturgeon: Sprinkle smoked paprika and brown sugar on the fillets before searing for a sweet-smoky finish.
4. Asian-Style Sturgeon: Mix soy sauce, ginger, and sesame oil and brush over the fillets as a glaze during final cook.
5. Blackened Cajun Sturgeon: Rub fillets with Cajun spice blend before the sear for bold, spicy flavor.

Best pairings

• Grilled asparagus with lemon zest (prepared on the Arteflame flat top)
• Butter-seared fingerling potatoes with rosemary
• Dry Washington riesling or chardonnay
• Charred corn on the cob with chili-lime butter
• Fresh green salad with vinaigrette

Conclusion

Grilling Columbia River sturgeon on the Arteflame brings out the rich textures and clean flavors of this Pacific Northwest delicacy. Using reverse searing ensures juicy, perfectly cooked fish with a beautiful crust and buttery lemon finish. The Arteflame makes each step simple, delicious, and cleanup-free—just fire, flavor, and fresh air enjoyment.