Grilled Alaskan Salmon on the Arteflame Grill

Introduction

There's nothing quite like a perfectly grilled Alaskan salmon fillet, especially when cooked on the Arteflame grill. By using the reverse searing method, we lock in moisture and infuse the fish with the smoky, crispy finish that makes it absolutely irresistible. The marinade of lemon, garlic, and herbs enhances the natural flavors of Alaskan salmon and when grilled over an open flame, the result is a dish that's both stunning and delicious. With no need for pots or pans, we cook everything directly on the Arteflame for a pure, flame-grilled taste.

Ingredients

• 4 fresh Alaskan salmon fillets (about 6 oz each)
• 2 tablespoons butter, melted
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon fresh chopped dill
• 1 teaspoon fresh chopped parsley
• 1/2 teaspoon paprika
• Zest of 1 lemon

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the soaked napkins in the center of the Arteflame grill.
3. Stack firewood on top of the oiled napkins.
4. Light the paper napkins and allow the fire to get going.
5. Wait about 20 minutes until the grill reaches searing temperatures.

Step 2: Prepare the Marinade

1. In a small bowl, mix melted butter, lemon juice, garlic, salt, black pepper, dill, parsley, paprika, and lemon zest.
2. Brush the marinade generously over both sides of the salmon fillets.
3. Let the fillets sit for about 10 minutes to absorb the flavors.

Step 3: Sear the Salmon on the Center Grill Grate

1. Place the salmon fillets skin-side down on the center grill grate, which is over 1,000°F.
2. Sear for about 30-45 seconds to create a crispy outer layer.
3. Flip the salmon carefully and sear the other side for another 30-45 seconds.

Step 4: Finish Cooking on the Flat Cooktop

1. Move the seared salmon fillets to the flat cooktop griddle surrounding the center grate.
2. Cook for an additional 4-6 minutes, depending on thickness, until the internal temperature is about 125°F (for a final doneness of 140°F).
3. Remove the salmon from the grill when the temperature reaches 125°F, as it will continue cooking off the heat.

Step 5: Rest and Serve

1. Let the salmon rest for about 5 minutes before serving.
2. Garnish with additional fresh herbs and a wedge of lemon.
3. Serve immediately and enjoy!

Tips

• Allowing the salmon to marinate for at least 10 minutes enhances its flavor.
• Always remove salmon from the grill about 15°F before the desired temperature.
• Use firewood with mild smoke flavor, like alder or oak, to enhance the taste.
• Cook vegetables on the outer edges of the flat cooktop at a lower heat zone.
• For extra smokiness, add wood chips directly to the fire.

Variations

1. Spicy Cajun: Replace the lemon juice and herbs with Cajun seasoning and a teaspoon of hot sauce.
2. Honey Glazed: Add 1 tablespoon of honey to the butter mixture for a sweet, caramelized glaze.
3. Garlic Butter Parmesan: Sprinkle grated Parmesan on the fillets before serving.
4. Asian Style: Use soy sauce, ginger, and sesame oil in place of lemon and herbs for an Asian twist.
5. Maple Mustard: Mix Dijon mustard with maple syrup for a tangy-sweet glaze.

Conclusion

Grilling Alaskan salmon on the Arteflame grill brings out its smoky, buttery flavors while keeping the inside juicy and tender. The reverse searing method ensures each fillet has a crispy exterior while remaining moist and flavorful. Try different variations and pairings to create your perfect grilled salmon dish.

Best Pairings

• Grilled asparagus with a squeeze of lemon
• Charred sweet potatoes for a smoky sweetness
• Grilled bread brushed with butter and garlic
• A crisp, refreshing white wine like Sauvignon Blanc
• Light quinoa salad with cucumber and feta