Grilled Belgian Witbier Glazed Salmon on Arteflame

Introduction

This Grilled Salmon with Belgian Witbier Glaze is an explosion of flavor with a perfectly crispy skin and a caramelized, malty beer glaze that seals in the juiciness. Using the Arteflame grill ensures a steakhouse-quality sear on the center grill grate at 1,000°F, then finishes the salmon to perfection on the flat top cooktop. The rich, buttery glaze is infused with citrus and spices, making for a restaurant-worthy dish that's easy to make at home.

Ingredients

• 4 fresh salmon fillets (skin-on)
• 1/2 cup Belgian Witbier
• 3 tbsp unsalted butter (melted)
• 2 tbsp honey
• 2 tbsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• Zest of 1 orange
• 1 tbsp fresh parsley (chopped, for garnish)
• Lemon wedges (for serving)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood on top of the soaked napkins.
3. Light the paper and let the fire establish for about 20 minutes.

Step 2: Prepare the Witbier glaze

1. In a small bowl, whisk together Belgian Witbier, melted butter, honey, Dijon mustard, garlic powder, smoked paprika, salt, pepper, and orange zest.
2. Set aside for basting.

Step 3: Sear the salmon on the center grill grate

1. Pat the salmon fillets dry with a paper towel and season both sides with salt and black pepper.
2. Brush the skin side with melted butter.
3. Place the salmon fillets skin-side down on the center grill grate for 2 minutes to achieve a steakhouse-quality sear.

Step 4: Finish cooking on the flat cooktop

1. Move the seared salmon to the flat cooktop, positioning it near the middle for medium heat.
2. Brush the fillets generously with the Witbier glaze.
3. Cook for 5-7 minutes, flipping once and basting again with the glaze, until the internal temperature reaches 125°F (for a final target of 140°F after resting).

Step 5: Rest and serve

1. Remove salmon from the grill and let it rest for 5 minutes.
2. Garnish with chopped parsley.
3. Serve with lemon wedges and enjoy!

Tips

• Always sear the salmon skin-side down first to get that crispy texture.
• Move the salmon to a cooler section of the cooktop if it's browning too fast.
• Remove the salmon at 125°F as it continues cooking off the grill.
• Pair this dish with grilled asparagus and roasted potatoes for a complete meal.

Variations

• Maple Bourbon Glazed Salmon: Swap the Witbier for bourbon and replace honey with maple syrup for a smoky-sweet twist.
• Spicy Sriracha Glazed Salmon: Add 1 tablespoon of sriracha to the glaze for a spicy kick.
• Garlic Herb Butter Salmon: Omit the beer and make a garlic, parsley, and lemon butter sauce.
• Teriyaki Salmon: Use a teriyaki glaze with soy sauce, sesame oil, and ginger instead of the beer glaze.
• Cajun Blackened Salmon: Coat the salmon in Cajun seasoning and use melted butter for basting instead of the glaze.

Conclusion

Grilling salmon with a Belgian Witbier glaze on the Arteflame grill results in a beautifully caramelized, flavorful dish that will impress your guests. Searing on the center grill grate locks in the juices while the flat cooktop ensures even cooking without burning. Serve with grilled veggies and a refreshing beer for a memorable meal.

Best pairings

• Drink: Belgian Witbier, a crisp white wine, or a citrus-infused cocktail.
• Side dish: Grilled asparagus, roasted potatoes, or a fresh citrus salad.
• Dessert: Lemon tart or vanilla bean ice cream.