Love this idea. Defiantly going to try. My favorite salmon recipe on the Weber Kettle: - Marinade salmon in Dales Steak Sauce (one full bottle) and brown sugar (heavy sugar) for 1 to 4 hours. - Start coal briquets in chimney until ready. - Dump the coals. - Get Weber Kettle to high temp....let the coals turn white...lid open, vents open. - Place the grate in the position you want to use for cooking and allow it it get hot...about 10 minutes. - With a grill mitt, spin the grate around so the hot-spot is not over direct heat and healthily coat with desired oil (spray oil or mop oil). - Add your salmon flesh side down and immediately turn the grate so the salmon is over direct heat. - Close the grill lid. - After 1-2 minutes, open the lid and flip the salmon to the indirect side of the grill, skin side down, baste with remaining marinade (small amount) and let it cook to desired temp (lid closed)...probably another 3-8 minutes (check every few minutes). Use instant read thermometer to check internal temp. - Cook to desired temp. I like the mid 130's like RY. - Got this idea from a friend that worked at Outback Steakhouse back in the 90's.
My sister-in-law a few years back gifted me some citrus-infused fleur-de-sel from Quebec. I presume the end result would be similar and i can attest its amazing! 😋
I like watching your videos because the food is great and you remind me of my grandpa heikkinen 🤓 he lives out in maine and fishes in the lake by his house
I'm gonna try it on a cedar plank. I think I want my temp to be about 135-140. There will be carryover heat so that seems about right for me. Great video Ry!
Hi Ry! Love your videos! I thought of something that would be helpful. Might be weird but what about a video that shows viewers how to use the Weber kettle to provide a cookout with multiple menu items? Like how to navigate the grill/charcoal with the main protein and additional items such as veggies and sides? Kind of like your outdoor thanksgiving video but using one grill for multiple menu items. That's always a challenge for me. I think a lot of viewers would like this- maybe not.haha. Anyways, keep doing what you're doing and thank you for everything you do- myself and my family benefit from your amazing cooks!
I must try this, I’ve done salmon over direct heat (quick and fast). However, if you cook indirectly, it gives you the chance to throw some smoke on there. Thank you sir.
Indirect cook salmon is such an easy and clutch cook - one of our favorites.
Yup. Quick, easy, and delicious 👍
Just bought 6 pounds of sockeye, perfect timing!
We use John Henry's Pecan Rub and bring to about 130 - 135 and rest. Great meal!
Nice cook! 🔥 probably the easiest I’ve ever watched you do, but very effective, no overnight brine required 😊
We regularly smoke a whole side of salmon after watching your videos. So awesome.
Love this idea. Defiantly going to try.
My favorite salmon recipe on the Weber Kettle:
- Marinade salmon in Dales Steak Sauce (one full bottle) and brown sugar (heavy sugar) for 1 to 4 hours.
- Start coal briquets in chimney until ready.
- Dump the coals.
- Get Weber Kettle to high temp....let the coals turn white...lid open, vents open.
- Place the grate in the position you want to use for cooking and allow it it get hot...about 10 minutes.
- With a grill mitt, spin the grate around so the hot-spot is not over direct heat and healthily coat with desired oil (spray oil or mop oil).
- Add your salmon flesh side down and immediately turn the grate so the salmon is over direct heat.
- Close the grill lid.
- After 1-2 minutes, open the lid and flip the salmon to the indirect side of the grill, skin side down, baste with remaining marinade (small amount) and let it cook to desired temp (lid closed)...probably another 3-8 minutes (check every few minutes). Use instant read thermometer to check internal temp.
- Cook to desired temp. I like the mid 130's like RY.
- Got this idea from a friend that worked at Outback Steakhouse back in the 90's.
Will deffo try your method. Watching from South Africa
Great video, Ry! Thank you!
Looks amazing Ry! I like the maple syrup and lemon zest! Nicely done! Thanks for sharing! Cheers!
I like watching grilling videos while im grilling. Haha
Got a rack of ribs on now...I think Im making salmon tomorrow for lunch...thanks!
My sister-in-law a few years back gifted me some citrus-infused fleur-de-sel from Quebec. I presume the end result would be similar and i can attest its amazing! 😋
Hi Ry, thanks for the Celsius - Fahrenheit conversion.
You’re welcome. I try to remember to do that 😊
This looks so good! Will try as soon as I can :)
Gotta give this one a try Ry! Thnx! ~ Chris
I like watching your videos because the food is great and you remind me of my grandpa heikkinen 🤓 he lives out in maine and fishes in the lake by his house
I have some Coho fillets in the freezer. Caught them this spring on Lake Michigan. Guess what's for dinner tomorrow.
I'm gonna try it on a cedar plank. I think I want my temp to be about 135-140. There will be carryover heat so that seems about right for me. Great video Ry!
Hi Ry! Love your videos! I thought of something that would be helpful. Might be weird but what about a video that shows viewers how to use the Weber kettle to provide a cookout with multiple menu items? Like how to navigate the grill/charcoal with the main protein and additional items such as veggies and sides? Kind of like your outdoor thanksgiving video but using one grill for multiple menu items. That's always a challenge for me. I think a lot of viewers would like this- maybe not.haha. Anyways, keep doing what you're doing and thank you for everything you do- myself and my family benefit from your amazing cooks!
That’s a good idea 👍
Great video
I would like to know how the skin turned out. I love a nice crispy skin. Did it stick to the rack?
Not crispy. I rarely go for crispy as I find it overcooks the lower layer of salmon.
I must try this, I’ve done salmon over direct heat (quick and fast). However, if you cook indirectly, it gives you the chance to throw some smoke on there. Thank you sir.
Hope you enjoy 👍
Yep fish monger should pin bone for you
This was from a market not a monger.
Seems fishy to me... LOL
Great recipe but way too undercooked for me.
That's why I said this is how I like it. You can definitely cook it more. Or less.
@@CookingWithRy yep that's why I said for me also.