Oregon Copper River Sockeye Salmon Skewers

Introduction

Get ready to bring the vibrant flavors of the Pacific Northwest to your backyard with these Oregon Copper River Sockeye Salmon Skewers. Using the Arteflame grill, this recipe transforms wild sockeye salmon and seasonal vegetables into a flavorful, perfectly seared dish that bursts with color and taste. By first reverse searing your salmon cubes on the center grate at over 1,000°F and finishing them on the flat cooktop, you're locking in juicy tenderness with a gorgeous char. This method highlights the unique grilling capabilities of the Arteflame and delivers a meal worthy of Oregon’s finest fish.

Ingredients

• 1.5 lbs Copper River Sockeye Salmon, skinless and cut into 1.5-inch cubes
• 1 red bell pepper, chopped into 1.5-inch pieces
• 1 yellow bell pepper, chopped into 1.5-inch pieces
• 1 small red onion, cut into large chunks
• 1 medium zucchini, sliced into thick rounds
• 4 tablespoons unsalted butter, melted
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 lemon, cut into wedges (for serving)
• Fresh dill (optional garnish)
• Metal or water-soaked wooden skewers

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them inside the Arteflame grill.
2. Stack firewood over the napkins.
3. Light the paper and allow the firewood to catch.
4. Let the grill heat up for about 20 minutes until the cooktop is hot and the center grill grate reaches 1,000°F.

Step 2: Prepare the skewers

1. In a bowl, toss the salmon cubes with melted butter, salt, pepper, and smoked paprika.
2. Alternate pieces of salmon and vegetables onto skewers.
3. Brush the assembled skewers with a bit more melted butter for extra flavor.

Step 3: Sear the salmon

1. Place skewers directly on the center grill grate and sear each side for 1-2 minutes to lock in juices.
2. Use tongs to rotate carefully and avoid overcooking.

Step 4: Finish on the flat top griddle

1. Move the skewers to the flat top cooktop area, closer to the outer edge where the heat is slightly lower.
2. Continue grilling until the salmon reaches an internal temp of 120°F.
3. Remove from the grill—the residual heat will bring it to the final target of 135°F.

Step 5: Serve and enjoy

1. Plate the skewers with a sprinkle of fresh dill and lemon wedges on the side.
2. Serve immediately while hot and juicy.

Tips

• Always use butter instead of olive oil for more flavor and a better sear on the Arteflame.
• Cut all ingredients to roughly the same size to ensure even cooking.
• Don’t over-sear the salmon—quickly lock in the flavor, then finish slowly on the cooktop.
• Skewers grill best when spaced slightly so heat cooks evenly around all sides.
• Always use a meat thermometer and remove salmon 15°F before final desired temp.

Variations

1. Pacific Teriyaki: Swap seasonings for teriyaki glaze, add pineapple chunks and green onion.
2. Spicy Cajun: Use Cajun spice blend and add jalapeño slices to each skewer for heat.
3. Lemon Herb Delight: Marinate salmon in lemon, thyme, and rosemary for a refreshing citrus profile.
4. Garlic Parmesan: Toss salmon in garlic butter and grated Parmesan before skewering.
5. Alaskan Miso Glaze: Brush with a miso-soy glaze and add shiitake mushrooms and baby bok choy.

Conclusion

These Oregon Copper River Sockeye Salmon Skewers showcase the power of the Arteflame grill, using its high-temp center grate and temperature-zoned cooktop to deliver juicy, flavorful results. Perfect for an outdoor dinner or summer gathering.

Best pairings

• Grilled asparagus or baby potatoes on the Arteflame flat top
• Oregon Pinot Noir or a crisp Oregon Chardonnay
• Wild rice salad with herbs and lemon vinaigrette
• Grilled peaches with a honey drizzle for dessert