Swedish Cedar-Plank Grilled Salmon on Arteflame

Introduction

Discover the rich, smoky flavor of Swedish cedar-plank grilled salmon, cooked to perfection on the Arteflame grill. Searing the salmon on the center grill grate at 1,000°F locks in the juices before finishing it on the flat griddle cooktop. Infused with butter and fresh herbs, this dish offers a perfectly even sear with no burning. Cooking on a cedar plank enhances the flavor with a subtle smokiness, giving the salmon a truly gourmet touch.

Ingredients

• 4 salmon fillets (6 oz each)
• 1 cedar plank (soaked in water for at least 1 hour)
• 4 tbsp unsalted butter, melted
• 2 cloves garlic, minced
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, sliced
• 1 tbsp Dijon mustard
• 1/2 tsp smoked paprika

Instructions

Step 1: Get the Arteflame grill ready for grilling

• Pour some vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
• Stack firewood over the oil-soaked napkins and light the paper napkins.
• Allow the fire to build for about 20 minutes until the grill reaches optimal cooking temperature.

Step 2: Prepare the salmon

• Pat the salmon fillets dry with a paper towel.
• Mix the melted butter, garlic, dill, parsley, salt, black pepper, Dijon mustard, and smoked paprika in a bowl.
• Brush the butter mixture generously over each salmon fillet.

Step 3: Sear the salmon on the center grill grate

• Place the salmon fillets skin-side down on the center grill grate for about 1 minute to get a nice sear.
• Flip the fillets and sear for another 30 seconds to 1 minute.

Step 4: Finish cooking on the cedar plank

• Transfer the salmon fillets onto the soaked cedar plank.
• Place the cedar plank on the flat cooktop griddle, positioning it closer to the center for higher heat.
• Lay lemon slices on top of each fillet.
• Let the salmon cook until it reaches an internal temperature of 125°F for medium-rare or 130°F for medium.
• Remove the salmon from the grill as it will continue cooking another 15°F after removal.

Tips

• Soak the cedar plank in water for at least an hour to prevent burning.
• Searing the salmon locks in the juices while the plank infuses it with a subtle smoky taste.
• Use a meat thermometer to check doneness and remove the salmon from the grill 15°F before target temperature.

Variations

1. Swedish Mustard Glaze: Add 2 tbsp of Swedish honey mustard for a tangy sweetness.
2. Maple Glazed Cedar Salmon: Replace butter with maple syrup for a caramelized finish.
3. Spicy Swedish Salmon: Add 1/2 tsp cayenne pepper for a kick.
4. Garlic Parmesan Crusted Salmon: Top fillets with minced garlic and grated Parmesan before grilling.
5. Nordic Herb-Infused Salmon: Use tarragon and thyme for a herbal aroma.

Conclusion

Swedish cedar-plank grilled salmon on the Arteflame grill gives you a perfect balance of smoky flavor and rich, buttery texture. By searing it first on the center grill grate for a flavorful crust, and then finishing it gently on the cooktop, you achieve a beautifully juicy salmon. Whether for a weekday dinner or a special gathering, this dish is both easy and impressive.

Best pairings

• Roasted baby potatoes with dill and butter
• Grilled asparagus with lemon zest
• Swedish cucumber salad
• Chilled white wine (Chardonnay or Sauvignon Blanc)
• Creamy dill sauce on the side