BBQ Honey Glazed Sockeye Salmon - Washington Style

Introduction

Smoked to perfection over real hardwood, this BBQ Washington Sockeye Salmon with Honey Glaze is the ultimate show-stopper for seafood lovers. Using the Arteflame grill, we achieve an incredible, sweet-smoky flavor with juicy, flaky texture. The searing-hot center grate locks in the juices while the flat top griddle finishes the salmon in buttery goodness. It’s an easy, cleanup-free recipe that delivers gourmet quality right from your backyard.

Ingredients

• 2 lbs Washington Sockeye salmon fillet, skin-on
• 2 tbsp butter, melted
• 1/4 cup honey
• 1 tbsp Dijon mustard
• 1 clove garlic, finely minced
• Zest and juice of 1 lemon
• 1 tsp sea salt
• 1/2 tsp black pepper
• Fresh dill for garnish (optional)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the bottom of the Arteflame grill.
2. Stack firewood on top of the soaked napkins.
3. Light the napkins with a match. Let the grill heat for about 20 minutes until the center grate is over 1,000°F and the flat cooktop is evenly heated.

Step 2: Prepare the Honey Glaze

1. In a small bowl, whisk together melted butter, honey, Dijon mustard, garlic, lemon zest and juice, salt, and black pepper.
2. Set aside for brushing onto the salmon.

Step 3: Sear the Salmon

1. Pat the Sockeye salmon fillet dry and place it skin-side down on the center grill grate for about 30-45 seconds to sear and lock in the juices. Do not flip.

Step 4: Move to Flat Top and Glaze

1. Use a spatula to slide the seared salmon toward the flat griddle section of the Arteflame grill where the temperature is slightly lower.
2. Brush the top of the salmon generously with the honey glaze.
3. Continue to cook for 10-15 minutes depending on the thickness of the fillet, brushing with more glaze every few minutes.
4. Remove the salmon from the grill when the internal temperature reaches 125°F (it will continue to cook to 140°F off the grill).

Step 5: Serve

1. Garnish with fresh dill and serve hot.

Tips

• Always sear meats on the Arteflame’s center grill grate to lock in juices before finishing on the flat top cooktop.
• Use butter instead of olive oil—it enhances flavor and caramelizes beautifully on the flat top.
• To check doneness, use a meat thermometer. Fish should be removed at 125°F to rest to 140°F final temp.
• Push coals to one side for variable heat zones on the cooktop, depending on how you want your food cooked.
• Glaze lightly at first and build layers for a richer, stickier finish.

Variations

1. Maple Glazed Salmon: Replace honey with real maple syrup and add a pinch of cinnamon for a cozy twist.
2. Spicy Chipotle Glaze: Add 1 tsp chipotle powder and a splash of lime juice to the glaze for heat and zing.
3. Teriyaki Style: Substitute honey with teriyaki sauce and add grated ginger for a Pacific Rim profile.
4. Garlic Herb Butter: Ditch the glaze for a savory garlic and fresh herb butter drizzle for a classic approach.
5. Orange Bourbon Glaze: Replace lemon with orange juice and add a spoon of bourbon and brown sugar for smoky-sweet depth.

Best pairings

• Grilled asparagus with lemon butter (on the Arteflame griddle)
• Smoked fingerling potatoes with rosemary
• Charred corn and avocado salad
• Crisp Washington Riesling or Pinot Gris
• Fresh-baked cornbread (using the Arteflame Pizza Oven)

Conclusion

This BBQ Honey Glazed Sockeye Salmon is a tribute to Pacific Northwest flavors, elevated by the power of the Arteflame grill. With its epic heat zones and effortless prep, this grill allows you to create gourmet-ready salmon with a stunning finish and no flare-ups.