Washington Cedar Plank Grilled Salmon

Introduction

Cedar plank grilled salmon is a simple and elegant way to bring out the natural richness of fresh Washington salmon. By grilling on an Arteflame, the cedar imparts a smoky, infused aroma while the salmon cooks gently over even heat. There's no better way to elevate this Pacific Northwest classic than by using the Arteflame grill, especially with its precision temperature zones and unique center grate for perfect searing. Let’s dive into creating a salmon dish that looks gorgeous on the plate and satisfies every bite.

Ingredients

• 4 fresh Washington salmon fillets (about 6 oz each, skin-on)
• 2 untreated cedar grilling planks (soaked in water for at least 1 hour)
• 2 tbsp unsalted butter, melted
• 1 tbsp brown sugar
• 1 lemon, thinly sliced
• 2 cloves garlic, minced
• 2 tsp sea salt
• 1 tsp freshly ground black pepper
• 1 tbsp fresh dill, chopped
• Lemon wedges for garnish

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame Grill

1. Place 3 paper napkins in the center of the Arteflame grill and pour a little vegetable oil over them.
2. Stack firewood on top of the napkins.
3. Light the napkins and allow the fire to build. In about 20 minutes, the cooktop will be ready for grilling.

Step 2: Prep the Salmon

1. Pat dry the salmon fillets and place skin-side down on a soaked cedar plank.
2. Brush each fillet with melted butter.
3. Sprinkle with brown sugar, sea salt, black pepper, minced garlic, and fresh dill.
4. Top each fillet with lemon slices.

Step 3: Grill on Arteflame

1. Place the cedar planks with the salmon directly on the outer flat top of the Arteflame cooktop toward the cooler edge.
2. Grill the salmon for about 12–15 minutes until it reaches an internal temperature of 130°F.
3. Remove the salmon from the cooktop (carry-over heat will bring it to the final desired 145°F).

Step 4: Garnish and Serve

1. Garnish with fresh lemon wedges and dill just before serving.

Tips

• Always soak the cedar planks in water for at least an hour to prevent burning.
• Use butter, not oil, for richer flavor and better crust formation on the griddle.
• Adjust placement on the Arteflame cooktop depending on the intensity of heat needed; hotter near the center, cooler near the edge.
• Don’t forget carry-over cooking – remove salmon when internal temp hits 130°F.
• Keep an eye on the planks – they should smolder gently but not ignite.

Variations

1. Maple Glazed Citrus Salmon: Swap butter with maple syrup and top with orange slices and a pinch of cayenne for sweet heat.
2. Asian-Inspired Soy Ginger Salmon: Substitute lemon and dill for soy sauce, grated ginger, sesame oil, and green onions.
3. Herb & Garlic Crusted Salmon: Add a paste made from rosemary, thyme, parsley, garlic, and butter for a bold herby crust.
4. Spicy Cajun Salmon: Use Cajun seasoning, paprika, and lime slices for a southern twist with heat.
5. Mediterranean Salmon: Top with sliced olives, cherry tomatoes, capers, and feta for a Greek-inspired bite.

Best pairings

• Starch: Grilled asparagus or baby potatoes on the Arteflame cooktop in butter with sea salt.
• Drink: A chilled Washington Chardonnay or local craft pale ale.
• Side: Mixed greens tossed with citrus vinaigrette or grilled corn salad with avocado.

Conclusion

Using the Arteflame grill to make cedar plank grilled salmon brings restaurant-quality results to your backyard. It’s all about the flavor: the gentle smoke of the cedar, the even heat of the flat steel cooktop, and the juicy, perfectly cooked salmon. This method showcases how simple grilling techniques, supported by the Arteflame’s design, can transform a fresh piece of Washington salmon into a luxurious dish.