Oregon Hazelnut-Crusted Grilled Salmon

Introduction

This Oregon Hazelnut-Crusted Grilled Salmon recipe brings together the rich flavor of wild salmon and the crunchy texture of crushed Oregon hazelnuts. Grilled to perfection on the Arteflame grill using the reverse sear method, this dish locks in flavor and moisture while achieving a golden, nutty crust. Perfect for outdoor cooking, it’s a fantastic showcase of local ingredients and the power of high-heat grilling.

Ingredients

• 4 wild salmon fillets (6 oz each, skin on)
• 1 cup Oregon hazelnuts, finely crushed
• 2 tablespoons Dijon mustard
• 2 tablespoons unsalted butter, melted
• Salt and freshly ground black pepper, to taste
• Freshly chopped parsley (optional, for garnish)
• Lemon wedges (for serving)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a bit of vegetable oil onto three paper napkins.
2. Place the oil-soaked napkins in the center of the Arteflame grill basin.
3. Stack dry firewood over the napkins and light the paper.
4. Let the fire build for about 20 minutes until the center grill grate reaches 1,000°F and the flat top griddle is fully heated.

Step 2: Prepare the Hazelnut Crust

1. Finely crush the Oregon hazelnuts in a food processor or by hand using a rolling pin (inside a zip bag).
2. In a small bowl, mix the melted butter with Dijon mustard to form a smooth paste.
3. Pat salmon fillets dry and season with salt and pepper.
4. Brush the top of each fillet with the mustard-butter mixture.
5. Press the crushed hazelnuts onto the tops of the fillets to form a crust.

Step 3: Reverse Sear the Salmon

1. Start by placing the salmon fillets crust-side up on the flat cooktop griddle, close to the hotter center area.
2. Grill for about 5-6 minutes until the hazelnuts begin to toast and the fillets are halfway cooked.
3. Use a spatula to gently flip each fillet and place them crust-side down on the center grill grate for a high-heat sear (about 60 seconds) to lock in the juices and toast the nuts.
4. Carefully move the fillets back to a cooler zone of the flat griddle, crust-side up, and finish cooking to desired doneness (internal temp of 130°F for medium; remove at 115°F to allow carryover cooking).

Step 4: Rest and Serve

1. Transfer the salmon fillets to a plate and let rest 5 minutes.
2. Sprinkle with chopped parsley and serve with lemon wedges.

Tips

• Use skin-on salmon fillets to hold the shape and moisture during grilling.
• The center grill grate of the Arteflame produces a steakhouse sear—perfect for finishing off the fish crust.
• If your hazelnuts start to darken too quickly, move the fillets to a cooler griddle zone.
• Always remove the salmon when it’s 15°F below target temp—carryover cooking finishes the job.
• Use butter for its richer, nuttier flavor versus olive oil—it complements the hazelnut crust beautifully.

Variations

• Herb-Crusted Salmon: Add fresh chopped rosemary, thyme, and basil into your hazelnut crust for an herby profile.
• Sweet & Spicy Crusted Salmon: Mix a tablespoon of honey and 1/2 tsp cayenne pepper into the mustard-butter base for a sweet-heat twist.
• Parmesan-Hazelnut Crusted Salmon: Add 1/4 cup finely grated Parmesan to the crushed hazelnuts for a cheesy, golden crust.
• Maple-Dijon Crust: Swap butter with maple syrup in the mustard mix and use smoked hazelnuts for a deeper, richer flavor.
• Lemon-Garlic Hazelnut Salmon: Add 1 clove of minced garlic and 1 tsp lemon zest into the hazelnut mixture for zesty brightness.

Conclusion

This Hazelnut-Crusted Grilled Salmon is a gourmet-level meal made simple, thanks to the Arteflame grill’s design. The textures and flavors marry beautifully—from the smoky sear to the nutty crust and tender salmon beneath. It's an impressive dish that showcases the best of Oregon ingredients combined with outdoor grilling perfection.

Best pairings

• Grilled asparagus or broccolini on the Arteflame flat top
• A citrusy white wine like Oregon Pinot Gris or Sauvignon Blanc
• Grilled sweet corn topped with a herb butter
• A crisp arugula and fennel salad with lemon vinaigrette
• Rustic grilled bread slices for serving and soaking up juices