Introduction

Fire up your Arteflame grill and get ready for a caramelized, smoky masterpiece. This Kansas-inspired Brown Sugar and Bourbon Grilled Salmon is packed with sweet, savory, and smoky flavors that lock in juicy tenderness. Using the Arteflame grill to reverse sear the salmon ensures the perfect texture and taste. Get ready to impress your guests with one of the most flavorful grilled salmon recipes you'll ever make!

Ingredients

• 4 salmon fillets (6 oz each, skin on)
• 1/4 cup bourbon
• 1/4 cup brown sugar
• 2 tbsp unsalted butter, melted
• 1 tbsp whole grain mustard
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• Chopped fresh parsley, for garnish
• Lemon wedges, for serving

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the grill.
3. Stack firewood over top of the napkins and light them.
4. Let the grill heat up for about 20 minutes until the cooktop is evenly hot.

Step 2: Make the bourbon glaze

1. In a small bowl, mix the bourbon, brown sugar, melted butter, whole grain mustard, soy sauce, smoked paprika, salt, black pepper, and garlic powder.
2. Whisk until the brown sugar dissolves and the ingredients form a smooth glaze.

Step 3: Sear the salmon

1. Brush the salmon fillets generously with the bourbon glaze.
2. Place the fillets skin-side up on the center grill grate for 1-2 minutes to sear.
3. Flip the fillets skin-side down and sear for another 1-2 minutes to lock in the juices.

Step 4: Finish cooking on the flat cooktop

1. Move the fillets to the flat griddle cooktop, placing them in a medium-heat zone.
2. Brush with additional glaze while they finish cooking.
3. Cook for 4-6 minutes, until the salmon reaches an internal temperature of 130°F.
4. Remove from the grill and let it rest to come up to 145°F before serving.

Step 5: Garnish and serve

1. Sprinkle chopped parsley over the salmon fillets.
2. Serve with lemon wedges for a fresh citrus finish.

Tips

• To prevent sticking, lightly butter the griddle cooktop before placing the salmon.
• Remove the salmon when the internal temp is 130°F; it will continue cooking off the grill.
• For extra smokiness, add a small wood chunk to the fire just before grilling.
• Always reverse sear for even cooking and caramelization.

Variations

1. Spicy Honey Glazed Salmon: Swap bourbon for honey and add 1/2 tsp cayenne pepper.
2. Maple Dijon Salmon: Replace brown sugar with maple syrup and mustard with Dijon.
3. Garlic Herb Butter Salmon: Use garlic butter instead of glaze, adding fresh rosemary and thyme.
4. Teriyaki Glazed Salmon: Substitute bourbon and brown sugar with teriyaki sauce and sesame seeds.
5. Cajun Blackened Salmon: Coat in Cajun seasoning instead of the glaze and serve with lime.

Conclusion

Grilling salmon on the Arteflame ensures a rich, caramelized crust while keeping the inside perfectly moist. The reverse sear method locks in flavor, delivering a steakhouse-quality finish. Try different variations to keep this dish exciting every time!

Best Pairings

• Grilled asparagus with lemon butter
• Charred corn on the cob
• Smoked mashed sweet potatoes
• Light, citrusy white wine or bourbon cocktail