🐟 How to Grill King Salmon on a Weber Kettle

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When it comes to grilling fish, King Salmon is the crown jewel — rich, buttery, and built for smoke. But when you drop it in a cast iron pan over glowing charcoal on a Weber Kettle? That’s when you take it from great to downright legendary.

This cook is all about control — steady heat, perfect timing, and a sizzling hot pan. You’re not just cooking fish here; you’re creating flavor at every turn. Whether you’re out back with a cold drink or showing off your grill game at a weekend cookout, this is the kind of recipe that reminds people why you’re “the grill guy.”

The Story Behind the Recipe

I’ve grilled salmon a hundred ways — on planks, in foil, straight on the grate — but nothing gives me the same satisfaction as doing it cast iron style over charcoal.

That heavy pan on the Weber Kettle traps heat like a furnace and caramelizes the salmon’s surface while the charcoal adds a whisper of smoke that makes each bite unforgettable. I first tried it one summer evening on a whim, and now it’s my go-to every time wild King hits the fish counter.

It’s fast, dramatic, and about as primal as backyard cooking gets.

Why You’ll Love This Recipe ❤️

🔥 Smoky Cast Iron Flavor: Combines seared edges with subtle charcoal smoke.
🐟 Rich, Wild King Salmon: Fatty enough to stay juicy, even over high heat.
🍳 Easy on the Weber Kettle: No fancy tools — just a pan, some coals, and timing.
🍋 Simple Ingredients, Big Payoff: Clean seasoning lets the salmon shine.
🎣 Perfect for Weeknight or Weekend Feasts: Quick to prep, easy to master.

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

🕒 Prep Time: 20 min 🔥 Cook Time: 30 min ⏳ Total Time: 50 min 🍽 Serves: 5–6

Ingredients

  • 1 full Wild Caught King Salmon Fillet (or 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

1️⃣ Select the King
Find the darkest orange King or Sockeye salmon fillet you can. Look for even thickness across the fillet — that’s key for a consistent cook.

2️⃣ Trim for Greatness
Trim off the thinner belly or tail edges. They’ll overcook before the thicker center finishes, and we’re after even perfection, not crispy fish chips.

3️⃣ Slice It Nice
Cut your salmon into 2–3 inch sections, keeping them thick and uniform. Equal size = even cooking.

4️⃣ Prep the Skin
Pat the skin dry and brush lightly with olive oil. Dry skin is how you get that crispy sear that crackles when you bite into it.

5️⃣ Season Simply
Sprinkle the salmon generously with SPG and a pinch of dill weed. Let it sit out until it reaches room temp — that’s when flavors start waking up and working their way in.

6️⃣ Fire Up the Weber
Set up your Weber Kettle for dual-zone cooking — coals on one side, empty space on the other.
Aim for a steady 350°F (177°C). If you’re using a chimney starter, get those briquettes red-hot before dumping.

7️⃣ Heat the Cast Iron
Place your cast iron pan directly over the hot side of the grill. Add 2 Tbsp butter and a little olive oil. You want it hot — like 350°F+ — before that salmon even thinks about touching it.

8️⃣ Salmon, Meet Fire
Start with the skin side up. That flesh-to-iron contact is where the sear magic happens. Let it cook until it’s about halfway done — you’ll see the color creeping up the side.

9️⃣ Finish and Flip
Slide the pan to the cooler side of the grill and flip the salmon skin side down. Cook until your internal temp hits 130°F (54°C). The skin should be crisp, and the top should glisten like a sunset.

🔟 Glaze and Serve
Drizzle with balsamic glaze right before serving. The tangy sweetness cuts through the richness perfectly. Serve it hot and fresh — this is salmon at its best.

Additional Tips 💡

🔥 Heat Check: If your salmon doesn’t sizzle when it hits the pan, the pan’s not ready.
🍳 Don’t Crowd the Pan: Cook in batches if you need to. Overcrowding kills the sear.
🌿 Rest Before Serving: Give it 3–5 minutes off the heat to let juices settle.
🍋 Finishing Touch: A squeeze of fresh lemon brightens the whole dish.
🐟 Bonus: Try adding a few wood chips over the coals for a light smoke.

Why This Recipe Works

Cooking salmon on cast iron over charcoal gives you the best of both worlds — the high heat for that golden crust and the wood smoke that seeps into every flake. The butter adds richness, while the balsamic glaze finishes it with just the right touch of acidity.

FAQ Section

Q: Can I use another type of fish?
A: Absolutely. Sockeye and Coho both work great — just adjust your timing since they’re thinner.

Q: What if I don’t have a cast iron pan?
A: Use any heavy-bottomed, grill-safe pan, but cast iron holds and distributes heat best.

Q: How do I know when it’s done?
A: At 130°F internal, it should flake easily and look opaque but still juicy inside.

Q: Can I add more flavor?
A: Try a squeeze of lemon, a pinch of chili flakes, or even a little maple glaze before serving.

Q: How do I keep it from sticking?
A: Hot pan, plenty of oil and butter, and dry fish skin — that’s the trio for a perfect release.

🔧 Recommended Gear

  • Charcoal – The soul of Weber cooking. Go for natural lump or premium briquettes.

  • Charcoal Chimney – Fast, even lighting without lighter fluid.

  • Cast Iron Pan – Essential for that sear and heat control.

  • Thermapen ONE – For pinpoint internal temp accuracy.