Grilled North Dakota Smoked Salmon Fillets

Introduction

This North Dakota-style grilled smoked salmon takes rich, flavorful smoked fillets and elevates them over the blazing heat of the Arteflame grill. With a golden sear, buttery notes, and a creamy dill sauce, you’ll discover just how simple and delicious grilling salmon can be. Using the Arteflame grill's 1,000°F center grate and the perfectly even heat distribution of the flat cooktop, you'll master reverse searing to lock in moisture and boost flavor—all without needing a single pot or oven.

Ingredients

• 4 smoked salmon fillets (North Dakota style, skin-on, approx. 6 oz each)
• 4 tbsp unsalted butter, divided
• 1 tbsp capers, drained
• 1/4 cup fresh dill, chopped
• Juice of 1 lemon
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• Freshly ground black pepper, to taste
• Salt, to taste
• Lemon wedges, for serving

Instructions

Step 1: Fire up the Arteflame Grill

1. Place 3 folded paper napkins in the center of the Arteflame grill.
2. Drizzle vegetable oil over each napkin.
3. Stack dry firewood on top of the oiled napkins in a teepee shape.
4. Light the paper napkins and allow the fire to fully develop, usually about 20 minutes.

Step 2: Prepare the Dill Sauce

1. In a bowl, mix together the sour cream, mayonnaise, lemon juice, dill, salt, and pepper.
2. Stir until fully combined and refrigerate until serving time.

Step 3: Prepare the Salmon Fillets

1. Pat the smoked salmon fillets dry with paper towels.
2. Season lightly with black pepper (smoked salmon already contains salt).
3. Place a half tablespoon of butter on each fillet to melt during grilling.

Step 4: Sear the Salmon

1. Place fillets skin-side down on the center grate of the Arteflame grill for a quick sear—about 1–2 minutes—to crisp the skin and lock in juices.
2. Use a grill spatula to gently turn or move fillets once seared.

Step 5: Reverse Sear on the Flat Cooktop

1. Move salmon fillets to a medium heat zone on the flat cooktop griddle.
2. Add remaining butter around the fish for added richness.
3. Cook fish until the internal temperature reaches 125°F, then remove from the grill (aiming for a final temp of 140°F after resting).

Step 6: Plate and Serve

1. Top each fillet with a spoonful of dill sauce and a few capers.
2. Serve with lemon wedges and optional grilled sides.

Tips

• Use the hotter inner cooktop zone to finish the salmon faster if needed, but avoid placing them back on the center grate to prevent overcooking.
• Always allow the salmon to rest for 5 minutes after grilling before serving to allow the juices to redistribute.
• Taste your dill sauce before serving—it should have a delicate balance of tang and freshness.

Variations

• Maple-Glazed Salmon: Brush smoked salmon with maple syrup before searing and serve with grilled apple slices.
• Spicy Cajun Salmon: Rub smoked salmon with Cajun seasoning and top with grilled jalapeños and lime crema instead of dill.
• Asian-Inspired Salmon: Glaze salmon with a mixture of soy sauce, fresh ginger, and honey—serve with grilled bok choy.
• Lemon-Pepper Crusted Salmon: Crust the salmon with lemon zest and cracked black pepper, pairing with grilled asparagus.
• Herb Butter Salmon: Mix fresh thyme, parsley, and tarragon into softened butter and grill salmon with this herb butter.

Best pairings

• Grilled asparagus with lemon zest
• Grilled baby potatoes with rosemary
• Charred corn on the flat cooktop with butter and paprika
• Chilled glass of dry Riesling or sparkling water with citrus
• Rustic grilled bread, lightly buttered on the flat cooktop

Conclusion

Grilling smoked salmon on the Arteflame transforms it into a mouthwateringly crispy, juicy masterpiece. By reverse searing the fish and using butter instead of oil, you create a beautifully rich flavor profile that compliments the smoke and enhances the natural taste of the salmon.