Japanese Cedar Plank Salmon Teriyaki on Arteflame Grill

Introduction

Experience the rich, smoky essence of salmon teriyaki grilled to perfection on a cedar plank using the Arteflame grill. This method locks in the fish’s juices while creating an incredible caramelized teriyaki glaze. Paired with the even heat distribution of the Arteflame flat top, this technique gives you a gourmet-quality dish right in your backyard. Follow this step-by-step guide to achieve perfectly grilled salmon every time.

Ingredients

• 4 salmon fillets
• 1 cedar plank, soaked in water for 1 hour
• 2 tbsp unsalted butter
• 1/2 cup soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 1 tbsp cornstarch mixed with 2 tbsp water
• 2 tbsp sesame seeds
• 2 green onions, sliced

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood on top of the soaked napkins.
3. Light the napkins and allow the firewood to catch.
4. Heat for about 20 minutes until the flat cooktop reaches the optimal grilling temperature.

Step 2: Prepare the Teriyaki Glaze

1. On the flat cooktop griddle, melt 1 tbsp of butter near the warm outer edge.
2. Add soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil.
3. Stir for 2-3 minutes until fragrant.
4. Mix cornstarch with water and stir it into the sauce until it thickens.

Step 3: Prepare the Cedar Plank and Salmon

1. Soak the cedar plank in water for at least 1 hour to prevent burning.
2. Dry the salmon fillets and brush them with a thin layer of the teriyaki glaze.
3. Place the soaked cedar plank on the flat cooktop near the outer edge to start warming up.

Step 4: Grill the Salmon on the Arteflame Cooktop

1. Place the salmon fillets on the warmed cedar plank.
2. Move the plank towards the center of the cooktop but not directly over the hottest area.
3. Let the salmon cook for 12-15 minutes, basting occasionally with teriyaki glaze.
4. Remove the salmon when the internal temperature reaches 120°F (it will continue cooking after removal to reach 135°F).

Step 5: Finish and Serve

1. Garnish the salmon with sesame seeds and sliced green onions.
2. Serve hot with your favorite side dishes.
3. Enjoy perfectly grilled Japanese-style salmon teriyaki.

Tips

• Always soak the cedar plank thoroughly to prevent flames from charring it too much.
• Use fresh, high-quality salmon for the best flavor and texture.
• Brushing the fish with extra glaze while grilling enhances the sweetness and caramelization.
• For a smoky twist, add a small amount of fruitwood to the fire.
• Serve with a side of grilled vegetables cooked on the Arteflame griddle.

Variations

• Spicy Teriyaki: Add 1 tsp of sriracha or red pepper flakes to the teriyaki sauce for heat.
• Citrus Infused: Add 2 tbsp of orange juice for a fruity, tangy kick.
• Miso Teriyaki: Stir in 1 tbsp of white miso paste for a savory umami depth.
• Garlic Butter Teriyaki: Increase the butter in the glaze for a rich, luxurious taste.
• Ginger Scallion Teriyaki: Add extra fresh scallions and finely chopped ginger for an aromatic boost.

Best Pairings

• Steamed Jasmine Rice
• Grilled Bok Choy or Asparagus
• Pickled Ginger and Cucumber Salad
• Miso Soup
• Cold Soba Noodles

Conclusion

With the Arteflame grill, you can achieve restaurant-quality salmon teriyaki with rich smokiness and perfect caramelization. The cedar plank keeps the salmon moist while allowing it to absorb all the delicious teriyaki flavors. With these simple steps, you'll impress everyone at your next grilling session!