New York Maple-Glazed Grilled Salmon

Introduction

There's something unforgettable about the flavor of New York maple syrup caramelizing over freshly seared salmon. With the Arteflame grill, achieving a restaurant-quality crust on your salmon is simple and satisfying. This recipe shows you how to cook a rich, smoky, maple-glazed grilled salmon dish entirely on the Arteflame grill – no pots, pans, or oven required. Just pure open flame, intense sear, and the full-bodied flavor of upstate New York in every bite.

Ingredients

• 4 fresh salmon fillets (skin on, about 6 oz each)
• 1/2 cup pure New York maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1/2 tsp smoked paprika
• Kosher salt (to taste)
• Freshly ground black pepper (to taste)
• 3 tbsp unsalted butter (for grilling)
• Fresh thyme (optional for garnish)

Instructions

Step 1: Prep the Arteflame Grill

1. Pour vegetable oil over three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the napkins and light them.
3. Let the fire burn for about 20 minutes until the center grate reaches approximately 1,000°F and the surrounding cooktop is hot.

Step 2: Prepare the Glaze

1. In a small bowl, whisk together maple syrup, Dijon mustard, soy sauce, apple cider vinegar, and smoked paprika.
2. Set aside for glazing during cooking.

Step 3: Sear the Salmon

1. Season salmon fillets generously with salt and black pepper.
2. Add a thin layer of butter to the hot center grill grate.
3. Place the salmon fillets skin-side up on the center grate and sear for 1–2 minutes to lock in the juices.

Step 4: Move to Flat Griddle Cooktop

1. After searing, flip the salmon skin-side down and move it to the flat top griddle surrounding the center grate.
2. Brush the tops of the salmon with the maple glaze.
3. Let the salmon cook slowly in its own juices for another 8–10 minutes, brushing with additional glaze every 2–3 minutes.

Step 5: Finish and Rest

1. Remove salmon from the grill when the internal temperature reaches 120°F (for a final desired temp of 135°F).
2. Let rest for 5 minutes. Garnish with fresh thyme if desired.

Tips

• Always sear meat on the hottest part of the grill to lock in juices.
• Use butter instead of oil for a richer flavor and more even browning.
• The Arteflame griddle's heat zones allow perfect doneness—cook near the edge for low-and-slow, or near the center for a faster sear.
• Don’t skip the resting time—this helps redistribute the juices inside the salmon and keeps it moist.
• Clean the Arteflame by scraping with a spatula while still warm—easy and no mess.

Variations

1. Spicy Maple Salmon: Add 1 tsp sriracha or crushed red pepper flakes to the glaze for a spicy kick.
2. Lemon Herb Maple Salmon: Mix lemon zest and fresh chopped parsley into the glaze for a bright herbal flavor.
3. Bourbon Maple Salmon: Add 1 tbsp bourbon to the glaze to complement the smokiness of the grill.
4. Garlic Maple Salmon: Stir in 2 cloves of finely minced garlic to the glaze for a savory punch.
5. Maple-Miso Glazed Salmon: Swap the soy sauce for white miso paste to give the glaze an umami depth.

Best Pairings

• Grilled asparagus or zucchini on the Arteflame flat top
• Smoked sweet potatoes with rosemary butter
• Wild rice cooked on a griddle-safe pan with garlic and herbs
• Crisp New York Riesling or cold local craft lager
• Maple-glazed grilled peaches with vanilla bean ice cream for dessert

Conclusion

With the powerful searing capabilities of the Arteflame grill and the rich sweetness of New York maple syrup, this glazed salmon recipe brings gourmet quality right to your backyard. Simple, flavorful, and cooked entirely on the grill, it’s grilling at its finest.