Oregon Smoked Chinook Salmon Steaks on Arteflame

Introduction

Few things capture the flavor of the Pacific Northwest like smoked Chinook salmon, especially when prepared on the Arteflame grill. This recipe brings out the rich, buttery texture of thick Oregon Chinook salmon steaks using the perfect reverse sear method to lock in moisture and deliver layers of smokey, delicious complexity. The Arteflame grill’s high-heat center grate and radiant flat cooktop make it the ideal tool for this gourmet grilling experience.

Ingredients

• 4 thick Chinook (King) salmon steaks, skin on
• 2 tbsp sea salt
• 1 tbsp cracked black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• Zest of 1 lemon
• 3 tbsp melted butter (preferably unsalted)
• 1 tbsp finely chopped fresh dill (optional)
• Lemon wedges for serving

Instructions

Step 1: Light the Arteflame grill

1. Pour a small amount of vegetable oil onto three paper napkins.
2. Place the napkins in the center of the Arteflame grill base.
3. Stack dry firewood over the napkins.
4. Light the napkins and let the fire burn for about 20 minutes until the grill is hot and the center grate reaches over 1,000°F.

Step 2: Prepare the salmon

1. Pat the salmon steaks dry with paper towels to remove moisture.
2. In a small bowl, mix sea salt, black pepper, smoked paprika, garlic powder, and lemon zest.
3. Brush both sides of the salmon steaks with melted butter.
4. Sprinkle the seasoning mix evenly on both sides of the fish.

Step 3: Sear the salmon

1. Place each salmon steak directly on the center grate for a quick sear—about 1 minute per side—to lock in the juices.
2. Turn using a fish spatula to avoid tearing the steaks.

Step 4: Smoke and finish on the flat cooktop

1. Move the seared salmon steaks from the center grate to the inner zone of the Arteflame flat griddle cooktop.
2. Position them near the center for higher heat, or closer to the edge for lower, slower cooking depending on thickness.
3. Let the salmon cook in its own juices until internal temperature reaches about 130°F for a target of 145°F final temp.
4. Optionally, sprinkle chopped dill on each steak during the final minutes for an herby finish.

Step 5: Rest and serve

1. Remove the salmon steaks from the griddle when internal temperature is around 130°F.
2. Let rest for 5–10 minutes, allowing them to reach the final temperature of 145°F.
3. Serve with fresh lemon wedges and your favorite grilled vegetables.

Tips

• Reverse sear gives you a perfect crust without overcooking the middle.
• Butter adds flavor and helps create a beautiful golden finish.
• Use a meat thermometer to avoid overcooking the delicate salmon.
• Arteflame’s flat top allows you to cook sides like asparagus, potatoes, or squash simultaneously without burning.
• Always rest the meat before slicing to retain juices.

Variations

1. Maple Glazed Chinook: Brush with a mix of maple syrup and Dijon mustard for a sweet-savory twist.
2. Asian-Inspired Salmon: Marinate in soy sauce, ginger, garlic, and sesame oil before grilling.
3. Zesty Cajun Salmon: Swap spices for a Cajun blend and serve with grilled corn.
4. Lemon Herb Garlic: Use fresh rosemary, thyme, and minced garlic with lemon zest and butter.
5. Chili-Lime Chinook: Rub with chili powder, cumin, and finish with fresh lime juice.

Conclusion

This Oregon-inspired smoked Chinook salmon recipe shines on the Arteflame grill. With perfectly seared exteriors and moist, smoky interiors, it’s a highlight of outdoor cooking. Whether serving up a summer dinner or entertaining friends, this reverse-seared masterpiece is sure to impress.

Best pairings

• Grilled asparagus with lemon butter
• Roasted fingerling potatoes with rosemary
• Grilled corn with cotija cheese and lime
• Dill cucumber salad
• Oregon Pinot Gris or IPA