Vermont Maple Dijon Grilled Salmon

Introduction

This Vermont Maple Dijon Grilled Salmon brings together the rich sweetness of maple syrup with the tangy bite of Dijon mustard, seared to perfection on the Arteflame Grill. The high-heat center grill grate locks in juices for a crispy crust, and the flat cooktop finishes the salmon to tender, flaky perfection. You’ll get amazing taste and presentation straight off the grill—no ovens or pans required.

Ingredients

• 4 salmon fillets (6 oz each, skin-on)
• 2 tablespoons pure Vermont maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon unsalted butter (melted)
• 1 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• Lemon wedges (for serving)
• Fresh chopped 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: Fire up the Arteflame Grill

1. Pour a light coating of vegetable oil on three paper napkins and place them in the center of your Arteflame Grill.
2. Stack dry firewood over the napkins in a teepee shape.
3. Light the napkins and allow the firewood to burn until you have a strong flame and consistent heat. This takes about 20 minutes.

Step 2: Prepare the Maple-Dijon Glaze

1. In a small bowl, whisk together Vermont maple syrup, Dijon mustard, melted butter, garlic powder, salt, and black pepper.
2. Set aside half of the glaze for serving later.

Step 3: Glaze and Sear the Salmon

1. Brush the top of each salmon fillet generously with the glaze.
2. Place the salmon fillets skin-side down on the center grill grate to sear at 1,000°F for 1–2 minutes.
3. Use a wide spatula to carefully flip the fillets and sear the glazed side for another 1–2 minutes.

Step 4: Finish Cooking on the Flat Cooktop

1. Transfer the seared fillets to the flat cooktop around the edge for indirect heat cooking.
2. Cook until the salmon reaches an internal temperature of 130°F (remove at 130°F to rest to a final temp of 145°F).
3. Use the various temperature zones to avoid overcooking—slide the fillets outward for lower heat if needed.

Step 5: Garnish and Serve

1. Brush with the reserved glaze just before removing from the grill.
2. Serve with lemon wedges and a sprinkle of chopped parsley.

Tips

• Always preheat your Arteflame Grill to get the cooking surface just right.
• Searing on the center grate creates a flavor-packed crust—don’t skip this step!
• Use an instant-read thermometer for perfect doneness.
• Butter brings out the glaze’s richness better than oil.
• Let the salmon rest for 5 minutes before serving to let the juices redistribute.

Variations

1. Spicy Vermont Maple Salmon: Add 1 teaspoon of sriracha or chipotle chili powder to the glaze for a spicy-sweet flavor.
2. Lemon Herb Dijon Salmon: Add chopped rosemary and thyme to the glaze and skip the maple syrup for a more savory version.
3. Orange Maple Dijon Salmon: Swap maple syrup for orange marmalade and add orange zest for a bright citrus note.
4. Bourbon Maple Glazed Salmon: Add 1 tablespoon of bourbon to the glaze mixture for a smoky finish.
5. Honey Dijon Vermont Salmon: Substitute maple syrup with local Vermont honey for a slightly different sweetness.

Best pairings

• Grilled asparagus or zucchini ribbons on the flat cooktop
• Charred new potatoes with butter and herbs
• A crisp glass of chilled Sauvignon Blanc
• Rustic artisan bread grilled with butter
• Apple and arugula slaw finished on the cooktop for a light crunch

Conclusion

Grilling Vermont Maple Dijon Salmon on the Arteflame isn't just about cooking; it’s about creating an experience. With bold flavors, a perfect sear, and no mess, this dish brings gourmet grilling to your backyard.