Grilled Arctic Char Recipe
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Jump to RecipeThis grilled arctic char recipe is simple and flavorful, with hearty and flaky artic char fish coated in a fantastic spice rub and grilled to perfection. One of our favorite grilled fish recipes, this arctic char is easy to make and goes well with many side dishes!
Start by coating your arctic char with a mustard and spice rub and tossing it on the grill. Sear the top first, the flip the fish and cook skin-side down until tender and flaky!
Want more modern seafood recipes? Try our bang bang salmon, Mexican tuna salad, and our favorite tzatziki shrimp recipe!
Arctic char is our of our favorite fish to grill – it’s thick and hearty, and is a cold water fish similar to salmon. We get it from our local fish market on the coast (the perks of living in New England!) but you can find it at Whole Foods, or your local fish monger.
Artic char is an oily fish, and when cooked perfectly it flakes perfectly like Atlantic salmon. It’s great on a charcoal grill, a grill pan, or even baked in the oven on a sheet pan.
I like brushing a little olive oil and adding a sweet teriyaki sauce mix with brown sugar for a tasty crust. Serve this arctic char with antipasto chopped salad and cilantro cornbread for a hearty meal!
Why This Recipe Works
- It’s easy to make, hearty, and tastes great!
- This arctic char is perfect on a charcoal grill, gas grill, or cooked indoors on a grill pan.
- Serve any time of year, it’s a great alternative to salmon.
- Versatile – any type of glaze or spice blend works great!
One of the Best Grilled Fish Recipes
We got a Big Green Egg grill which has been a game-changer, it’s by far the best charcoal grill we’ve ever owned. It cooks arctic char perfectly, makes incredible kabobs and stir fry, and we even bake bread on it!
I like to grill the char directly on stainless steel grate, however you can use grilling planks if desired. There are a few grill accessories that we love: our plancha grill pan which is great for veggies and stir fries, and a Dutch oven pot which I use to bake bread in while the oven is hot. We also get good use out of our meat thermometer which we always use to check the internal temperature of meats.
Browse through all our Big Green Egg grilling recipes for more great grilling ideas.
Ingredients You’ll Need
- Arctic char fillets – we start by grilling the char flesh side down to give it a nice crust, then flip it and cook it skin-side down to finish it off.
- Brown Sugar – or you can use a maple or honey glaze.
- Whole Grain Mustard – the best thing for a really nice flavor and texture. Using a really good mustard makes all the difference, and I like to coat the entire surface of the salmon with it.
- Soy Sauce
- Fresh Lemon Juice – or lemon zest
- Sea Salt & Black Pepper
Substitutions and Variations
- You can change up the spices on the char to suit your tastes! Try it with olive oil, lemon, and some fresh herbs like dill or parsley.
- Skip the brown sugar, or you can swap in a natural sweetener like maple syrup, honey, or agave.
- For a gluten free version, substitute the soy sauce for a gluten-free one or use tamari or gluten free coconut aminos instead.
How To Grill Arctic Char
- Prep the grill – light charcoal at the bottom of the grill, add a cast iron pan, and allow the grill to heat up to 500 degrees Fahrenheit.
- Meanwhile, place the arctic char steaks on a plate with the skin side down.
- In a mixing bowl, add the olive oil, whole grain mustard, brown sugar, soy sauce, fresh lemon juice, and mix well to combine. Brush the top of the char fillets with the mixture with a clean brush or spoon.
- Once the grill reaches temperature, open the lid, and place the char flesh-side down on the grates or grill pan. Close the lid of the grill. Allow char to grill for 2 minutes until the top is crisp. Flip the char and grill for an additional 6-8 minutes until it is cooked through and reaches an internal temperature of 145 degrees Fahrenheit (always check using a meat thermometer). The thinner edges will cook quicker, so make sure you measure the temperature in the thicket part of the char fillet.
- Remove char from grill pan, and serve on a big platter, with a little salt and pepper and any remaining lemon.
Recipe FAQs
Start by searing the top of the fish (flesh side down) on the grill for 1-2 minutes until browned. Flip the fish and grill skin side down for an additional 6-8 minutes, or until the char is fully cooked.
You can grill char with the skin off or on, but I prefer to leave it on as it keeps the flesh together on the grill, and the fillet doesn’t fall apart as the fish is flipped or moved during cooking.
Yes, however make sure to fully thaw the char before grilling or cooking. You can refrigerate frozen char fillets overnight, or run them under cold water to thaw before cooking. Fully thawing your fish ensures that it will cook or grill evenly throughout the fillet.
Expert Tips
- Like salmon, arctic char fillets can have small bones in them. Be sure to check for any bones before you cook, even if the fillets have been ‘deboned’ beforehand. Remove any bones with tweezers.
- Serve arctic char over Thai wheat noodle salad, with copycat Trader Joe’s Greek chickpeas, or with tortillas for fish tacos with a tasty mango salsa!
More Modern Seafood Recipes
- Miso Salmon Recipe Without Sake
- How to Grill Shrimp Without Skewers
- Honey Old Bay Salmon
- Tuna Salad with Greek Yogurt
- Salmon Orzo Recipe with Spinach and Lemon
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Grilled Arctic Char
Equipment
- Grill
- Grill Pan
Ingredients
- 4 6-ounce arctic char fillets about 1/2 lb each, bones removed and skin on
- 2 tablespoons olive oil
- 1 tablespoon whole grain mustard
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce use tamari for a gluten free version
- 1 lemon plus extra for garnish
- 1/4 teaspoon each salt and black pepper or more to taste
Instructions
- Prep the grill – light charcoal at the bottom of the grill, add a cast iron pan, and allow the grill to heat up to 500 degrees Fahrenheit.
- Meanwhile, place the arctic char fillets on a plate with the skin side down.
- In a mixing bowl, add the olive oil, whole grain mustard, brown sugar, soy sauce, fresh lemon juice, and mix well to combine. Brush the top char with the mixture with a clean brush or spoon. Top with salt and pepper.
- Once the grill reaches temperature, open the lid, and place the char flesh-side down on the grates or grill pan. Close the lid of the grill. Allow char to grill for 2 minutes until the top is crisp. Flip the char and grill for an additional 6-8 minutes until it is cooked through and reaches an internal temperature of 145 degrees Fahrenheit (always check using a meat thermometer). The thinner edges will cook quicker, so make sure you measure the temperature in the thicket part of the char fillet.
- Remove char from grill pan, and serve on a big platter, with a little salt and pepper and any remaining lemon.
Notes
Substitutions and Variations
- You can change up the spices on the char to suit your tastes! Try it with olive oil, lemon, and some fresh herbs like dill or parsley.
- Skip the brown sugar, or you can swap in a natural sweetener like maple syrup, honey, or agave.
- For a gluten free version, substitute the soy sauce for a gluten-free one or use tamari or gluten free coconut aminos instead.
Nutrition
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