Maple-Smoked Montana Salmon Fillets on the Arteflame

Introduction

Nothing captures the flavor of fresh Montana salmon quite like grilling it to perfection on an Arteflame. This maple-smoked salmon fillet is glazed with a rich maple balsamic drizzle, seared on the center grill grate for the perfect crust, and then gently finished on the flat griddle cooktop. The result? A deeply flavorful, juicy salmon that will impress every seafood lover.

Ingredients

• 4 fresh Montana salmon fillets
• 1/4 cup pure maple syrup
• 2 tbsp balsamic vinegar
• 2 tbsp unsalted butter
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 tbsp Dijon mustard
• 1 tbsp fresh chopped dill
• Lemon wedges for serving

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 vegetable oil onto three paper napkins.
2. Place the soaked napkins inside the grill.
3. Stack firewood over the soaked napkins.
4. Light the napkins and allow the grill to heat up for about 20 minutes.

Step 2: Prepare the maple balsamic glaze

1. On the flat cooktop, melt the butter near the center hot zone.
2. Stir in the maple syrup, balsamic vinegar, Dijon mustard, salt, pepper, and smoked paprika.
3. Let the glaze simmer for 2 minutes until slightly thickened.

Step 3: Sear and grill the salmon

1. Lightly season the salmon fillets with salt and pepper.
2. Sear the salmon skin-side up on the center grill grate for about 1 minute to lock in juices.
3. Flip and sear skin-side down for another minute.
4. Move the fillets to the flat griddle cooktop for even cooking.
5. Brush with the maple balsamic glaze and cook until the internal temperature reaches 120°F (for a final temp of 135°F).

Step 4: Finishing touches

1. Remove the salmon from the grill and let it rest for 5 minutes.
2. Sprinkle with fresh dill and serve with lemon wedges.

Tips

• Monitor the heat zones of the Arteflame to prevent overcooking.
• Use butter instead of oil for better flavor.
• Remove the fillets 15°F before your target temp to ensure perfect doneness.

Variations

1. Spicy Chipotle Maple Salmon: Add 1/2 tsp chipotle powder and a pinch of cayenne to the glaze.
2. Garlic Herb Butter Salmon: Replace the maple glaze with a mix of garlic, parsley, lemon, and melted butter.
3. Asian Soy-Maple Salmon: Add soy sauce, ginger, and sesame oil to the glaze for an umami twist.
4. Citrus Honey Glazed Salmon: Substitute maple syrup with honey and add orange zest.
5. Pecan-Crusted Maple Salmon: Coat the fillets with crushed pecans after glazing for added crunch.

Best pairings

• Grilled asparagus and charred lemon
• Butter-glazed sweet potatoes
• Wild rice pilaf
• Roasted Brussels sprouts with bacon
• Chilled Sauvignon Blanc or a light Pinot Noir

Conclusion

Grilling salmon on the Arteflame brings out its rich, smoky flavor while keeping it perfectly juicy. The maple balsamic glaze adds a delicious balance of sweet, tangy, and savory tastes. With the right techniques, anyone can master grilling salmon to perfection!