Washington Grilled Sockeye Salmon with Garlic Butter

Introduction

There’s nothing quite like the flavor of fresh-caught Washington Sockeye Salmon kissed by an open flame. This recipe highlights the natural richness of the salmon using a simple garlic-herb butter baste to maximize flavor, all done to perfection on the Arteflame Grill. The high-temp center grate creates a steakhouse-quality sear, locking in moisture, while the steel flat top griddle finishes the fish gently and evenly. This impressive dish delivers restaurant-level results in your own backyard—no lid, no oven, just fire and precision. It’s grilling the way it should be—and tastes even better!

Ingredients

• 4 fresh Washington Sockeye Salmon fillets (6 oz each)
• 1/2 cup unsalted butter, melted
• 4 cloves garlic, minced
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• Zest of 1 lemon
• Juice of 1/2 lemon
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• Lemon slices, for garnish

Instructions

Step 1: Fire Up the Arteflame Grill

1. Place three paper napkins in the center fire pit of your Arteflame grill and pour a small amount of vegetable oil over them.
2. Stack firewood over the soaked napkins and light the paper with a match or lighter.
3. Allow the fire to build and heat the grill for 20 minutes. The center grate will reach 1,000°F, and the surrounding flat cooktop will provide graduated heat zones—perfect for precision grilling.

Step 2: Prepare the Garlic Herb Butter

1. In a bowl, combine melted butter, minced garlic, chopped parsley, dill, lemon zest, lemon juice, salt, and black pepper. Mix well until fully combined.

Step 3: Sear the Salmon

1. Place salmon fillets skin-side up on the center grill grate for 1-2 minutes until a golden sear forms.
2. Use a wide spatula to carefully flip the salmon.

Step 4: Finish on the Flat Top

1. Move the seared salmon to the flat cooktop near the center for higher heat, or further outward for lower heat.
2. Baste with the garlic herb butter while it cooks, allowing the butter to melt and sizzle into the fish.
3. Cook until the internal temperature of the salmon reaches 120°F for medium doneness. Remove the salmon when it hits 115°F—carryover cooking will bring it up perfectly.

Step 5: Plate and Serve

1. Transfer the salmon to plates and garnish with fresh lemon slices and a final drizzle of garlic butter.

Tips

• Use wild-caught Washington Sockeye Salmon for best flavor and sustainability.
• Always preheat your Arteflame Grill for accurate cooking zones.
• Basting during cooking adds flavor and prevents drying out.
• Let the salmon rest for 5 minutes after removing from the grill to redistribute juices.
• Use a good quality instant-read thermometer for perfect results every time.

Variations

1. Maple Glazed Salmon: Replace garlic butter with a maple syrup, soy sauce, and Dijon mustard glaze for a sweet-savory twist.
2. Spicy Cajun Salmon: Mix Cajun seasoning into the butter and top with grilled jalapeños for smoky heat.
3. Asian-Inspired Salmon: Use miso paste, sesame oil, soy sauce, and ginger in the butter base for a UMAMI-packed flavor.
4. Herb-Crusted Salmon: Press a mix of chopped thyme, rosemary, and tarragon onto the fish before grilling for a fragrant herb crust.
5. Garlic Lemon Pepper: Add fresh cracked lemon pepper seasoning and extra lemon zest to boost citrusy punch in every bite.

Best pairings

• Grilled asparagus or broccolini with a butter glaze
• Fire-roasted baby potatoes with rosemary
• Wild rice or quinoa salad with lemon vinaigrette
• Chardonnay or Sauvignon Blanc
• Fresh arugula salad with shaved Parmesan and lemon dressing

Conclusion

With the power and versatility of the Arteflame Grill, grilling Washington Sockeye Salmon becomes both an art and a joy. The blazing-hot center sears the fish perfectly, while the flat top griddle allows continued cooking without overexposure to direct flame. This simple yet elegant garlic butter salmon recipe will impress your family and guests alike—every time.