Ohio Bourbon Glazed Salmon on the Arteflame

Introduction

Sweet, smoky, and buttery, this Ohio Bourbon Glazed Salmon is a flavor-packed dish cooked entirely on the Arteflame grill. The intense heat of the center grill grate locks in salmon's natural juices, while the even sear from the surrounding flat top ensures perfect texture every time. With locally-sourced bourbon and the caramel richness of brown sugar, you’re going to love grilling this elegant yet easy seafood dinner. Let’s fire up that Arteflame and get cooking!

Ingredients

• 4 Atlantic salmon filets (6–8 oz each), skin on
• 1/2 cup brown sugar
• 1/4 cup Ohio bourbon
• 2 tablespoons unsalted butter (plus extra for grilling)
• 1 tablespoon soy sauce
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• Salt and freshly cracked black pepper to taste
• Fresh parsley for garnish (optional)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the napkins in the center of the Arteflame grill basin.
3. Stack firewood over the napkins and light the paper to ignite the firewood.
4. Let the grill heat for about 20 minutes until the center grate reaches 1,000°F and the cooktop is evenly hot.

Step 2: Prepare the Bourbon Glaze

1. In a small saucepan on the flat cooktop, melt 2 tablespoons of butter.
2. Add the brown sugar, bourbon, soy sauce, Dijon mustard, and minced garlic.
3. Stir continuously on medium heat zone until thickened and reduced (about 5–7 minutes).
4. Set aside carefully on a cooler zone of the cooktop.

Step 3: Sear the Salmon

1. Pat salmon filets dry with paper towels and season with salt and pepper.
2. Add a small pat of butter to the center grill grate.
3. Place the salmon filets skin side down directly on the flat cooktop for about 2 minutes to lightly crisp the skin.
4. Then quickly sear each filet flesh side down on the center grill grate for about 1–2 minutes to create a golden crust.

Step 4: Glaze and Finish Cooking

1. Move the seared salmon filets onto a medium heat zone of the flat cooktop, crust side up.
2. Brush generously with the Ohio bourbon glaze.
3. Continue cooking until salmon reaches 120°F internal temperature. Remove from the grill – it will rise to perfect doneness at 135°F as it rests.
4. Brush with extra glaze right before serving.

Step 5: Serve and Garnish

1. Plate the salmon, garnish with fresh parsley if desired, and serve hot.

Tips

• Always remove salmon from the grill when it’s 15°F below target temperature for perfect results.
• Choose a rich Ohio bourbon with caramel or vanilla notes for the glaze.
• Use butter on the cooktop rather than oil for added flavor and a rich, golden sear.
• Clean the flat top with a scraper while warm—it makes post-grill cleanup effortless.
• Cook your side dishes (like asparagus or sweet potatoes) on the outer ring while you grill the salmon.

Variations

1. Honey Bourbon Glazed Salmon: Swap out brown sugar for local Ohio honey for a floral twist.
2. Maple Bourbon Glazed Salmon: Replace brown sugar with pure maple syrup for a deeper, woodsy glaze.
3. Spicy Chipotle Bourbon Salmon: Add 1 tsp chipotle in adobo for a smoky heat in the glaze.
4. Lemon Herb Bourbon Salmon: Add lemon zest and fresh thyme to the glaze for a fresh, herbaceous flavor.
5. Garlic Ginger Bourbon Salmon: Add finely grated ginger and a splash of rice vinegar for an Asian-inspired glaze.

Conclusion

Grilling salmon on the Arteflame brings out incredible flavor and texture that oven cooking simply can’t match. The combination of crispy skin, tender flesh, and that sweet bourbon glaze will elevate your next backyard barbecue into a gourmet experience. Try different glaze variations and make it your signature Arteflame dish!

Best Pairings

• Grilled asparagus with lemon zest
• Charred corn with parmesan butter
• Roasted sweet potato wedges on the Arteflame flat top
• Ohio craft bourbon or a citrusy IPA
• Field greens salad with citrus vinaigrette