Iowa Grilled Cedar Plank Salmon on the Arteflame

Introduction

Experience the rich, smoky flavors of fresh salmon grilled to perfection on a cedar plank over an open flame. Using the Arteflame grill, this method ensures a beautifully seared and tender salmon fillet, absorbing the aromatic essence of the cedar while sizzling in its own juices. Follow this guide to achieve restaurant-quality results right in your backyard.

Ingredients

• 4 fresh salmon fillets (skin-on)
• 1 large cedar plank (soaked in water for at least 1 hour)
• 4 tbsp unsalted butter, melted
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 tbsp fresh dill, chopped
• Lemon slices for garnish

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them inside the Arteflame grill.
2. Stack firewood over the soaked napkins and light the paper.
3. Let the fire build up; the grill will be ready in about 20 minutes.

Step 2: Prepare the seasoning

1. In a small bowl, mix the melted butter, minced garlic, lemon juice, salt, pepper, smoked paprika, and fresh dill.
2. Brush the mixture generously over each salmon fillet.

Step 3: Place the cedar plank and salmon on the grill

1. Place the soaked cedar plank onto the flat cooktop of the grill, closer to the center for medium-high heat.
2. Let the plank heat for about 2 minutes until it starts to smoke slightly.
3. Carefully place the seasoned salmon fillets onto the cedar plank, skin-side down.

Step 4: Grill the salmon

1. Cover the salmon loosely with an aluminum foil tent to help retain some heat.
2. Grill for about 12-15 minutes or until the internal temperature reaches 125°F (for medium doneness).
3. Remove from the grill when the internal temperature is 15°F below the desired doneness, as it will continue cooking after being removed.

Step 5: Serve and enjoy

1. Garnish with lemon slices and additional fresh dill.
2. Serve immediately while hot, and enjoy the naturally infused cedar-smoked flavor.

Tips

• Soak the cedar plank for at least one hour to prevent it from catching fire.
• For extra flavor, soak the plank in white wine or apple cider instead of water.
• Use a meat thermometer to ensure perfect doneness without overcooking.
• If the plank charred too much, lightly mist it with water while grilling.
• Pair the salmon with grilled vegetables or rice for a complete meal.

Variations

1. Spicy Honey Salmon: Add 1 tbsp of honey and 1 tsp of cayenne pepper to the butter mixture for a sweet and spicy glaze.
2. Maple Dijon Salmon: Replace the lemon juice with 1 tbsp Dijon mustard and 1 tbsp maple syrup for a tangy, sweet twist.
3. Garlic Herb Salmon: Mix in thyme and rosemary along with the dill for an herbaceous flavor infusion.
4. Teriyaki Glazed Salmon: Replace butter with 3 tbsp of teriyaki sauce and add sesame seeds for a flavorful Asian-inspired dish.
5. Mediterranean Salmon: Sprinkle crumbled feta cheese and sliced olives over the salmon before grilling for a Mediterranean touch.

Conclusion

Grilling salmon on an Arteflame grill on a cedar plank guarantees a tender, smoky, and flavor-packed meal every time. Whether you try the classic version or one of the delicious variations, this method enhances the natural taste of the salmon while locking in its juicy goodness.

Best pairings

• Grilled asparagus with a garlic butter glaze
• Rosemary roasted potatoes
• Wild rice pilaf
• Grilled corn on the cob with herb butter
• A crisp white wine like Sauvignon Blanc