Massachusetts Maple Planked Salmon on the Arteflame Grill

Introduction

Grilled salmon takes on a whole new depth of flavor when cooked on a cedar plank, perfectly seared and glazed with rich Massachusetts maple syrup. The Arteflame grill allows for an expert-level sear at 1,000F on the center grate before finishing the salmon on the flat cooktop, ensuring a juicy, tender texture with mouthwatering caramelization. This method locks in the sweet and smoky essence of the dish, bringing out the natural flavors of fresh salmon paired with the deep richness of real maple syrup.

Ingredients

• 1 large salmon fillet (about 2 lbs), skin on
• 1 cedar plank, soaked in water for at least 1 hour
• 1/4 cup pure Massachusetts maple syrup
• 2 tbsp unsalted butter, melted
• 1 tbsp Dijon mustard
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 clove garlic, minced
• 1 tbsp fresh lemon juice
• Fresh chopped parsley for garnish

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood over the oil-soaked napkins.
3. Light the napkins and let the fire grow; the grill will be ready in about 20 minutes.

Step 2: Prepare the Maple Glaze

1. In a small bowl, combine the maple syrup, melted butter, Dijon mustard, sea salt, black pepper, smoked paprika, minced garlic, and lemon juice.
2. Stir well and set aside.

Step 3: Sear the Salmon

1. Once the Arteflame grill is ready, place the salmon fillet skin-side down onto the center grill grate for about 1 minute to get a quick sear.
2. Carefully move the seared salmon onto the pre-soaked cedar plank.

Step 4: Cook the Salmon on the Cedar Plank

1. Place the cedar plank with the salmon on the Arteflame flat cooktop, positioning it closer to the center for higher heat.
2. Brush the salmon generously with the prepared maple glaze.
3. Allow the salmon to cook for about 15-20 minutes, brushing with more glaze every 5 minutes.

Step 5: Finish and Serve

1. When the salmon reaches an internal temperature of 130F, remove it from the grill. The salmon will continue cooking to 145F after being removed.
2. Garnish with fresh chopped parsley and serve immediately.

Tips

• Soaking the cedar plank for at least an hour prevents charring and helps infuse the salmon with smoky flavor.
• Use a meat thermometer to ensure perfect doneness.
• Searing the salmon first locks in the juices and enhances flavor.
• Use real Massachusetts maple syrup for the best taste.

Variations

1. Spicy Maple Salmon: Add 1/2 tsp cayenne pepper to the glaze for extra heat.
2. Herb-Infused Maple Salmon: Mix in 1 tbsp of fresh thyme and rosemary to the glaze.
3. Asian-Style Maple Salmon: Replace Dijon mustard with soy sauce and add 1 tsp grated ginger.
4. Honey Garlic Maple Salmon: Replace half the maple syrup with honey and increase garlic to two cloves.
5. Bourbon Maple Salmon: Add 1 tbsp bourbon to the glaze for a rich, smoky twist.

Best Pairings

• Grilled asparagus
• Roasted sweet potatoes
• Garlic butter rice
• Crisp white wine (such as Sauvignon Blanc)
• Fresh summer salad with citrus dressing

Conclusion

Grilling salmon on a cedar plank using the Arteflame grill brings out incredible flavor, combining rich Massachusetts maple syrup with the smoky aroma of the wood. This method ensures an evenly cooked, slightly crispy, and juicy salmon fillet perfect for any occasion. Enjoy this incredible dish with your favorite sides!