Cedar Plank Utah Salmon on Arteflame Grill

Introduction

Cedar Plank Utah Salmon is a fusion of rustic outdoor grilling and fresh, zesty flavors. When paired with the power of the Arteflame grill, this dish becomes a showstopper. The high-heat center grate gives you the ability to sear like a pro, while the flat top cooktop finishes your salmon to perfection without ever burning it. This recipe highlights how easy and delicious grilling can be when using the Arteflame and a few high-quality ingredients.

Ingredients

• 4 fresh salmon fillets (skin-on, about 6 oz each)
• 2 untreated cedar planks (soaked in water for 2 hours)
• 1/2 cup unsalted butter, melted
• 2 garlic cloves, finely minced
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper, to taste
• Lemon slices, for garnish

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a small amount of vegetable oil onto three paper napkins.
2. Place the napkins in the center of the grill base and stack firewood over them.
3. Light the napkins to ignite the firewood. Let the grill heat for about 20 minutes until the center grate reaches over 1,000°F and the flat cooktop griddle is evenly hot.

Step 2: Prepare the Herb Butter

1. In a small bowl, combine melted butter, minced garlic, lemon zest, lemon juice, chopped dill, and parsley.
2. Stir well and set aside.

Step 3: Season the Salmon

1. Pat the salmon fillets dry with paper towels.
2. Season both sides with salt and pepper.
3. Brush generously with the herb butter.

Step 4: Grill the Salmon on Cedar Planks

1. Place the soaked cedar planks directly onto the Arteflame flat top cooktop near the center heat zone, not directly over the flame.
2. Let the planks heat up for 1-2 minutes, then flip them.
3. Place the salmon fillets skin-side down on the hot side of the planks.
4. Brush again with the herb butter.
5. Cover loosely with foil tent if necessary to help trap heat (since there’s no lid).
6. Let cook on the flat top for 12-15 minutes, depending on thickness. Salmon is perfect when its internal temp reaches 125°F (remove it at 110°F to rest and let it rise).

Step 5: Finish and Serve

1. Remove the cedar-planked salmon from the grill when the internal temperature is 15°F below your target.
2. Let rest for about 5 minutes to finish cooking and retain moisture.
3. Garnish with lemon slices and freshly chopped herbs before serving.

Tips

• Use a digital thermometer to avoid overcooking salmon.
• Placing a thin layer of lemon slices underneath the salmon adds moisture and flavor.
• Always soak the cedar planks for at least 2 hours to prevent burning.
• Brushing with butter instead of oil adds richness and enhances browning.
• For extra smoke flavor, sprinkle a few wood chips near the edge of the fire.

Variations

• Maple Glazed Utah Salmon: Swap the herb butter with a maple syrup, Dijon mustard, and soy sauce glaze for a sweet-tangy twist.
• Spicy Southwest Utah Salmon: Add chili powder, cumin, and smoked paprika to the butter and top with chopped cilantro and lime juice.
• Garlic Parmesan Utah Salmon: Mix grated Parmesan and crushed garlic with the butter, and finish with a squeeze of lemon.
• Asian-Inspired Utah Salmon: Use sesame oil instead of butter and brush with a mix of soy sauce, ginger, and honey.
• Cajun-Style Utah Salmon: Rub the fillets with Cajun seasoning and finish with a drizzle of melted butter and lemon juice.

Conclusion

This Cedar Plank Utah Salmon recipe is a bold, beautiful way to grill salmon with powerful flavor and delicate texture. The Arteflame lets you cook restaurant-quality dishes with ease outdoors while creating unforgettable meals with little cleanup. Whether you're grilling for a weeknight dinner or a backyard gathering, this is a go-to recipe you’ll return to often.

Best pairings

• Grilled asparagus with lemon butter on the griddle
• Charred corn on the cob brushed with herb butter
• Smoky grilled potatoes tossed in garlic and parsley
• Light white wines like Pinot Grigio or Sauvignon Blanc
• Fresh green salad with citrus vinaigrette