New Hampshire Maple-Mustard Grilled Salmon

Introduction

This New Hampshire Maple-Mustard Glazed Salmon uses fresh Atlantic salmon fillets grilled on the Arteflame for a juicy, flavorful, and perfectly seared dish. Inspired by the classic New England love for maple syrup, the natural sweetness is balanced with the punch of Dijon mustard, all caramelized to perfection over open flame. The Arteflame grill lets you get that steakhouse-style sear while locking in the juices. Learn to create a delicious and visually impressive salmon entrée entirely on the Arteflame – no oven and no pans needed!

Ingredients

• 4 fresh Atlantic salmon fillets, skin on
• 3 tbsp real New Hampshire maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 1 tbsp melted unsalted butter (plus extra for grill surface)
• 1 tsp apple cider vinegar
• 1/2 tsp garlic powder
• Salt and fresh ground black pepper to taste
• Fresh chopped dill or parsley for garnish (optional)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a bit of vegetable oil onto three paper napkins and place them in the grill bowl of your Arteflame.
2. Stack small pieces of firewood in a teepee shape above the napkins.
3. Light the paper and let the fire build. Allow about 20 minutes for the cooktop and center grill grate to come up to temperature.

Step 2: Prepare the glaze

1. In a small bowl, mix the maple syrup, Dijon mustard, whole grain mustard, melted butter, apple cider vinegar, garlic powder, salt, and pepper.
2. Set aside for brushing during grilling.

Step 3: Sear the salmon

1. Brush the grill grate with a bit of butter.
2. Place the salmon fillets skin-side up on the center grill grate for a hard sear – about 2 minutes, until grill marks appear.
3. Flip salmon skin-side down and sear for another 2 minutes.

Step 4: Finish on the griddle

1. Move the fillets from the center grate to the flat top griddle towards the edge for lower heat cooking.
2. Brush the tops generously with the maple-mustard glaze.
3. Cook the salmon to an internal temperature of 130°F (it will reach 145°F as it rests).
4. Brush with additional glaze during cooking if desired.

Step 5: Rest and garnish

1. Remove salmon from the grill and allow to rest for 5 minutes.
2. Sprinkle fresh herbs over the top if using. Serve hot!

Tips

• Always remove salmon from the grill when it's 15°F below target temperature – it will continue to cook as it rests.
• Sear meat on the center grate to lock in juices, then finish cooking on the flat top griddle using the reverse sear method.
• Use butter over oil for more flavor and a perfect sear.
• The Arteflame's flat cooktop griddle heats differently across zones – use the outer edge for gentler cooking.
• Clean up is virtually nonexistent if you scrape the surface once it cools slightly after grilling.

Variations

1. Spicy Maple Chipotle Salmon: Add chipotle powder or adobo sauce to the glaze for a smoky heat.
2. Herb-Crusted Salmon: Mix chopped fresh rosemary and thyme into the glaze for an herby twist.
3. Orange-Mustard Glazed Salmon: Use orange juice and zest in place of maple syrup for a citrus burst.
4. Asian-Inspired Glazed Salmon: Substitute maple with hoisin sauce and add a splash of soy sauce and grated ginger.
5. Honey-Mustard Glazed Salmon: Replace maple syrup with New Hampshire raw honey for a smoother sweet finish.

Best pairings

• Grilled asparagus or broccolini on the Arteflame
• Smoky grilled corn with herb butter
• Chilled wild rice and cranberry salad
• White wine like Chardonnay or Sauvignon Blanc
• Lemon-infused sparkling water for a non-alcoholic option

Conclusion

Grilling salmon on the Arteflame offers unmatched smokey flavor, unmatched ease, and that perfect restaurant-style sear at home. This New Hampshire Maple-Mustard Glazed Salmon is an elegant yet simple dish that’s sure to impress. Master this technique and adapt it with your favorite variations all year round.