How to Grill King Salmon on a Weber Kettle

We're diving into the world of grilling King Salmon on the Weber Kettle with a trusty cast iron pan. This isn't just another recipe; it's your ticket to BBQ greatness. From selecting the perfect King Salmon fillet to achieving that impeccable sear, follow these steps to create a mouthwatering feast that'll impress everyone at your next cookout.

• CHARCOAL

• CHARCOAL CHIMNEY

• CAST IRON PAN

Perfect King Salmon on the Weber Kettle: Cast Iron Grilling Secrets!https://www.youtube.com/watch?v=IzcLMoD0H2wStrap in, grill aficionados and flame masters, 'cause you're about to embark on a culinary thrill ride with the king of the river—King Salmon—right on your Weber Kettle Grill, armed only with your trusty cast iron pan. This ain't just another recipe; it's your ticket to the big leagues of backyard BBQ, where the smoke is sweet, and the flavors are bold. We're diving deep into the secrets of searing and smoking that'll transform a simple piece of salmon into a feast worthy of pitmaster praise. From selecting the perfect slab of fish to mastering the heat of your Weber, every step is packed with tips and tricks that'll elevate your grilling game to legendary status.

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Perfect King Salmon on the Weber Kettle: Cast Iron Grilling Secrets!

Yield: 5-6

Author: Delmarva Backyard

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Embark on a culinary adventure as we reveal the art of cooking King Salmon to perfection using a cast iron pan on the Weber Kettle Grill. This video is a treasure trove for seafood lovers and grill enthusiasts alike, offering step-by-step instructions to achieve that impeccable sear and juicy interior on your King Salmon.

Ingredients

• 1 Full Wild Caught King Salmon Filet (or Wild Sockeye) Skin On
• Extra Virgin Olive Oil
• SPG (60% Salt; 35% Pepper; 5% Garlic Powder)
• Dill Weed
• 2 Tbsp Unsalted butter
• Balsamic Glaze (reduced Balsamic Vinegar)

Instructions

1. Select the King: Hunt down the darkest orange King Salmon (or Sockeye) you can find. You want that whole half fillet, as evenly thick as possible, to ensure the cook is as smooth as your BBQ sauce.
2. Trim for Greatness: Eyeball those edges and trim off any skinny pieces. Why? Because we ain't here to char our treasures; we're here to feast.
3. Slice it Nice: Carve that fillet into 2-3 inch pieces, keeping 'em thick and even. Uniformity is key in the pitmaster's kingdom.
4. Prep the Skin: Pat the skin dry and give it a love tap of Extra Virgin Olive Oil. This ain't just for health; it's for that golden sear we all crave.
5. Seasoning Time: Hit it with SPG (Salt, Pepper, Garlic) because simplicity reigns supreme. Then, crown it with a sprinkle of Dill Weed, letting it warm up to room temp, mingling those flavors.
6. Fire Up the Weber: Set up your Weber Kettle for a dual-zone cookout, aiming for a royal temperature of 350°F (177°C). This is where the magic happens.
7. Butter & Oil in the Cast Iron: Drop two Tbsp of butter and a Tbsp of Olive Oil into your cast iron pan. Let it sit on the Weber, getting hot but not burnt. This combo is your flavor shield.
8. Salmon, Meet Pan: Once that pan's hotter than a Texas summer—over 350°F (177°C)—place your salmon skin side up. Yes, you heard it, let that flesh touch the fire first.
9. Watch and Learn: Keep your eyes peeled as that salmon cooks. Once it's halfway done, escort the pan to the cooler realm of the grill. Aim for an internal temp of 130°F (54°C), but it's the color that's your true guide. When it's looking like a sunset on the grill, flip it to finish skin side down for that crispy finish.
10. Top with Balsamic Glaze and Enjoy!

Notes

If the Salmon doesn't sizzle when you place it in the pan, take it back out and wait until the pan comes up in temperature.

Cook in rounds if you pan isn't real big. Don't over crowd your pan.

Additional Tips

• Proper Heat Control: Ensure your Weber Kettle maintains a consistent temperature of 350°F for even cooking.

• Preheat the Pan: Make sure your cast iron pan is thoroughly preheated before placing the salmon to achieve the perfect sear.

• Skin Side Up: Start by cooking the salmon skin side up for a crispier finish.

• Resting Time: Let the salmon rest for a few minutes after grilling to allow the juices to redistribute.

• Serve with Style: Garnish with fresh dill and a drizzle of balsamic glaze for an elegant presentation.

As we wrap up this grilling saga, slingin' King Salmon on the Weber Kettle with our trusty cast iron by our side, I hope you're walking away not just with a recipe that's gonna knock the socks off anyone lucky enough to get a taste, but also with that fire in your belly—that pitmaster passion that makes us wanna light up the grill come rain, shine, or anything in between. Working with cast iron on that Weber isn't just cooking; it's an art form, a dance with fire and smoke that brings out the best in that majestic King Salmon, giving you that perfect sear and juicy goodness every time.

FAQ Section

Q: Can I use a different type of fish for this recipe? A: Yes, you can substitute King Salmon with Sockeye or Coho Salmon for similar results.

Q: What if I don't have a cast iron pan? A: You can use any heavy-bottomed, oven-safe pan, but cast iron is recommended for the best sear.

Q: How do I know when the salmon is done? A: The salmon is done when it reaches an internal temperature of 130°F and has a nice golden sear on the outside.

Q: Can I add other seasonings? A: Absolutely! Feel free to experiment with your favorite herbs and spices to customize the flavor.

Q: How do I prevent the salmon from sticking to the pan? A: Ensure the pan is properly preheated and coated with oil and butter before adding the salmon.