Michigan Grilled Salmon with Maple Dijon Glaze

Introduction

Fire up your Arteflame grill for an incredible Michigan-inspired salmon dish! This Grilled Great Lakes Salmon with Maple Dijon Glaze delivers the perfect combination of smoky, sweet, and tangy flavors while keeping the salmon moist and flavorful. The high heat of the center grill grate creates an irresistible sear that locks in juices, and then we use the flat cooktop to bring the salmon to perfection. Get ready for an unforgettable grilling experience!

Ingredients

• 4 salmon fillets (6 oz each)
• 1/4 cup Michigan maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp melted butter
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the oiled napkins on the grill base.
3. Stack firewood over the napkins and light them.
4. Allow the fire to burn for 20 minutes until the griddle cooktop is heated and ready for grilling.

Step 2: Prepare the Glaze

1. In a small bowl, mix the Michigan maple syrup, Dijon mustard, melted butter, garlic powder, salt, and black pepper.
2. Whisk until well combined.

Step 3: Sear the Salmon

1. Brush the salmon fillets generously with the Maple Dijon glaze.
2. Place the salmon fillets skin-side up on the center grill grate for a quick sear (about 1-2 minutes).

Step 4: Finish Cooking on the Flat Cooktop

1. Move the salmon fillets to the flat cooktop, skin-side down.
2. Brush more glaze onto each fillet.
3. Let the salmon cook for about 6-8 minutes until it reaches an internal temperature of 130°F.

Step 5: Rest and Serve

1. Remove the salmon when it reaches 130°F, as it will continue to cook after being removed from the grill.
2. Let the salmon rest for 5 minutes.
3. Garnish with fresh parsley and serve immediately.

Tips

• For best results, use cedar or hickory wood for a subtle smoky flavor.
• Always remove salmon from the grill when it’s 15°F below the desired final temperature.
• Use butter instead of oil on the Arteflame griddle for richer flavor.
• The Arteflame’s different heat zones allow for optimal cooking control—adjust accordingly.
• Pair this dish with grilled seasonal vegetables for a complete meal.

Variations

1. Spicy Maple Dijon Salmon: Add 1 tsp crushed red pepper flakes to the glaze for a kick.
2. Garlic Herb Salmon: Replace the mustard with minced garlic and chopped thyme.
3. Smoky Bourbon Maple Salmon: Add 1 tbsp bourbon to the glaze for a smoky depth.
4. Honey Mustard Salmon: Substitute honey for maple syrup for a lighter sweetness.
5. Lemon Herb Salmon: Add zest and juice of one lemon for a citrus twist.

Best Pairings

• Grilled asparagus or Brussels sprouts
• Roasted sweet potatoes
• A crisp, chilled glass of Riesling
• Buttery garlic bread
• A fresh garden salad

Conclusion

Grilling salmon on the Arteflame grill using the high-heat searing method guarantees a flavorful, moist, and perfectly cooked dish. This Michigan-inspired recipe highlights the natural sweetness of maple syrup and the tang of Dijon mustard in every bite. Enjoy the process and savor the unbeatable taste of flame-grilled salmon!