Smoked Shad Fillets on Arteflame Grill - Oregon Style

Introduction

Smoked Columbia River Shad is a beloved traditional dish from the Pacific Northwest, especially here in Oregon. This recipe uses the Arteflame Grill to create moist, flavorful shad fillets with that perfect gentle smoked taste and crispy sear. Thanks to the Arteflame’s unique high-heat center grill grate and evenly-heated flat top cooktop, we can slow-smoke and finish these fillets to perfection—all without any lid or oven. Whether you're looking to impress guests or treat yourself to a true Oregon specialty, this smoked shad recipe delivers big flavor with minimal effort and cleanup.

Ingredients

• 4 Columbia River Shad fillets, boned and skin-on
• 2 tablespoons kosher salt
• 1 tablespoon brown sugar
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 4 tablespoons unsalted butter
• 1 lemon, sliced into rounds
• 1 bunch fresh dill (optional for garnish)
• Vegetable oil (for lighting the Arteflame grill)
• 3 paper napkins
• Hardwood firewood (oak or fruitwood preferred)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the oiled napkins in the fuel bowl of the Arteflame Grill.
3. Stack dry firewood above the napkins.
4. Light the paper and allow the fire to build for about 20 minutes, until a hot, clean-burning bed of coals forms.

Step 2: Prepare the Shad Fillets

1. In a small bowl, mix kosher salt, brown sugar, black pepper, and smoked paprika.
2. Rub the mixture evenly over both sides of the shad fillets.
3. Let the fillets rest at room temperature for 10 minutes to absorb the seasoning.

Step 3: Smoke-Cook the Fillets

1. Place the fillets skin-side down on the cooler outer area of the flat top cooktop.
2. Add a few slices of lemon on top of each fillet and a dab of butter.
3. Slow-smoke for about 20–25 minutes, occasionally basting with melted butter if desired.

Step 4: Sear Gently to Finish

1. Slide each fillet closer to the inner, hotter area of the cooktop to give it a gentle crisping on the skin side.
2. Avoid placing fish directly over the center grate flame to prevent burning.
3. When the internal temperature reaches 125°F, remove the fillets. Final temp should reach 140°F as they rest.

Step 5: Garnish and Serve

1. Top with additional lemon or freshly chopped dill before serving.

Tips

• The Arteflame's raised outer edge lets juices baste the fish as it cooks for moist, perfectly crisped skin.
• Add smoking wood chips like cherry or alder for an extra depth of authentic wood-fired flavor.
• Use a fish spatula to easily handle fillets without breaking them apart.
• Always remove meat or fish from the grill when it’s about 15°F below target—carryover heat will finish the job.
• Butter enhances the natural flavor of shad and crisps the skin perfectly—avoid using oil.

Variations

1. Spicy Chipotle Shad: Add ground chipotle and a dash of cumin to the rub for a smoky-spicy twist.
2. Citrus Herb Shad: Replace paprika with lemon zest and fresh thyme for a bright, herbal finish.
3. Garlic Butter Shad: Add minced garlic to the butter and finish with parsley for a rich, savory note.
4. Maple Glazed Shad: Glaze with a mix of maple syrup and Dijon toward the end of cooking for a sweet-savory glaze.
5. Ginger Soy Shad: Marinate the fillets briefly in soy sauce, grated ginger, and sesame oil before grilling for Asian-inspired flavor.

Conclusion

With the Arteflame Grill and a few key ingredients, you can master traditional Pacific Northwest-style smoked Columbia River Shad right in your backyard. The even cooking of the flat top and juicy finish delivered by the reverse sear promise a dish that looks and tastes like it came from a professional smokehouse. This Oregon classic is reimagined with modern grilling style—simple, flavorful, and unforgettable.

Best Pairings

• Grilled asparagus or broccolini on the Arteflame flat surface
• Buttered baby potatoes with dill from the cooler outer ring
• Chilled Oregon Pinot Gris or dry Riesling
• Grilled lemon wedges or pickled onions for garnish