Honey Lime Salmon Smoked On The Weber Kettle
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- เผยแพร่เมื่อ 9 ก.พ. 2025
- Salmon is a great choice for some hot and fast smoking on the Weber Kettle. In just a little over 30 minutes, after applying a delicious Honey Lime Glaze, I had a 1 pound filet of Salmon to enjoy.
Honey Lime Glaze Ingredients
3 TBSP Lime Juice
2 TBSP Honey
1 tsp Cracked Black Pepper
Citrus Jalapeno Sauce Ingredients
3 TBSP Lime Juice
1 TBSP Lemon Juice
4 TBSP Jalapeno Sauce From Trader Joe’s (or equivalent)
2 TBSP Mayonnaise
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#cooking #grilling #salmon
This was delicious and very fast and easy. I left the grocery store with my supplies for this cook around 5pm, and had dinner ready by 6:30. The jalapeño-lime drizzle was the star of the show.
Ry, this recipe has a special place in my heart. I'm from the Pacific north west and salmon is a big part of that. Being in the military for the last 19 years, I have not been home in some time. This reminds me of home. Thank you!
Best salmon I ever had was in Alaska on an island after a whale watching cruise. I simply can't describe it, it was so good :)
@@CookingWithRy thank you again for watching my rib video. Meant a lot
A little trick I use when doing skin on filets. I cut a piece of a plain brown paper bag just big enough for the filet. When it's done cooking, run a spatula underneath the filet and you can slide it right off the skin. The skin welds itself to that paper, and you can just toss the whole thing out. Works every time.
Good idea!
Tried this for Father’s Day and it was probably the best salmon I’ve had. Didn’t have a Trader Joe’s near so made my own. Cooked 1lb of jalapeños under the broiler with drizzled oil and then removed the skin and seeds, leaving some seeds for spice. Then cooked 15 cloves of garlic under the broiler. Blended all that goodness in a blender with 1/4 cup cilantro and 1tsp salt. From there used 4 Tbsp of that blended goodness with the lemon, lime, and Mayo in your recipe and it turned out fabulously! Thanks for sharing!
I did this just this evening I used a bit more honey and added several pats of butter for last half of the cook. It was amazing. Thank you again.
Holy Moses Ry this was delicious. The best salmon any of my guests had tasted. Smokiness, glaze, drizzling sauce came together in a symphony of happiness. Thank you!
I dont comment as often as I should! I've been with you for quite some time, and recently it's been laid on my heart to reach out to others. So I'd like to let you know that your efforts are appreciated. Your uploads give my mind a nice reprieve and inspire me to rekindle my passion for cooking. So, thank you for your passion and commitment to your own happiness, it's inspiring!
Thank you so much. Cooking is one of those things that just relaxes me. It really brings me joy making food for myself and others :)
@@CookingWithRy me too, I appreciate the reminder!
Quick, easy, tasty and healthy. That looked like a great flavor profile for that salmon on both the honey/lime glaze and the jalapeño/lemon dressing. Sounds like a must try for me. Thanks again for another great recipe, Ry!
Glad you enjoyed it :)
Great recipe. A new classic in my house. Thank you so much Ry.
Bro!!!! Your whole methods and recipes AND the finished products are so excellent!!!! And easy to follow! Cheers!!
Thanks! I appreciate the kind words :)
@@CookingWithRy no way! Thank you!!! Following your methods got my EX back to being potential MRS!!! she loved the salmon AND the party wings recipe!!! Keep cooking my bro!
We made this for dinner tonight and served it with wild rice and grilled asparagus. The salmon was very good. The one thing we did differently was with the sauce. We added 8 more tablespoons of mayonnaise. It did cut the heat of the jalapeño sauce, which you may or may not like. The benefit was that it thickened the sauce up. Everyone at dinner agreed that this recipe was a keeper.
Awesome! Yeah, you've gotta make things work for you :)
I cooked this salmon last night and it came out flaky and tasty and a tad smoky. Thanks for the recipe!
I found that the glaze flavor didn't come through very strong after cooking. I didn't have Jalapeno sauce...so I spiced up the sauce with some cayenne. I did have trouble keeping the kettle up at 300 F as I was using previously used charcoal. But I just cooked a little longer until I got to 145f internal temp. You live and learn
Trying this this weekend. Love your videos. Great recipes as always.
Thanks so much!
Great video and great guidance for a quick and fun smoke on the Weber (my first and only grill and smoke mate). That glaze is great and pushes me out of my rut of doing salmon mostly pan seared, or grilled with lemon. Thanks Ry
I love the straight to the point approach!! Please keep making these great videos and awesome recipes 😋🍻
Love your videos I’ve done the ribs, brisket, and one more of your recipe, now it’s time for some seafood
I do a hot smoked salmon which really does take on the smoke.
Pack salmon overnight without skin (8 hours ish) in salt and sugar which draws out a lot of water.
Lower temp for cooking....around 150-160 for 2 hours
Then brush on an orange marmalade & whisky glaze 2 or 3 times over the course of another 30 minutes.
I tend to use a smoking packet which I make by putting brown sugar, rice, cinnamon stick, orange peel and some soaked wood chips into a tin foil packet. This is done on an offset rather than kettle.
I am going to try this at home this week. Bought a used electric smoker as my first smoker
I love smoked salmon! I may have to do some this weekend and used it for eggs benedict this weekend! Love the video!
Thanks!
Just tried this tonight, came out perfect! We can't get jalapeño sauce in my country so I used extra mayo and a few good dashes of green tabasco to approximate, came out good.
Sounds great!
Hi RY great recipe easy to prepare that honey n lime glaze is absolutely delicious with salmon well done.
Thank you :)
nice to see some fish on the weber, looks wonderful !
Thanks!
So simple, so beautifully presented, so yummy! Guess what's for dinner here, oh and love the jalapeno sauce from Trader Joe's 👍
Yeah it's good stuff :)
Fantastic cook Ry. You can definitely taste the difference between Sockeye (wild salmon) and farm raised. Sam's club sells both here in Florida. While visiting Alaska, the salmon running the streams were 2-3 feet long.
Yeah I had some fantastic salmon in Alaska :)
Found the recipe im using tonight for dinner! Thanks Ry.
Glad you enjoyed it :)
Man it pisses me off when I see people down vote your videos. They're so good and you have more finesse than any other bbq youtuber
Also not a fish guy but this video has made me want to try it again, nice work as always
LOL. Thanks so much. There are always going to be a few :)
Wow Ry that fish looks amazing. I think it also would have gone great with some cilantro in that sauce. Cilantro really accompanies lime but I just know that jalapeño took it to the next level. Great job man
Thanks!
I found that the lime slices insulated the salmon and it was more raw underneath than where the lime slices were not positioned. I tried it again without the lime slices and it came out better for me. The marinate plus the drizzle was plenty of added flavor for me.
Good job brother...Thank u 4 the tips!!
That was an awesome cook bro I'm at glaze you put on there and then that sauce afterwards oh man yeah I know what I'd be on for the whole day after that absolutely fantastic
Thanks!
This looks fantastic! I do something similar with lime and blood oranges. 2 thumbs up
Blood Oranges are a REALLY good idea!
@@CookingWithRy yeah it adds something special. It may be worth trying out. Hope you like it!
Thanks for another great video. What can be used as a sub for the jalapeño sauce? Thanks.
Really any sauce you like. Make it your own creation 👍
Looks so good!
Thanks!
Looks amazing and of course your video is making me hungry again. Try this soon. 😊
Looks delicious! Have you ever tried this recipe on your pit barrel cooker? Thanks!
No, not on that 😊
This man grills
Great looking fish
thank you so much for this video. I have some frozen wild salmon my sister sent me from Ak i am going to have to try this
Love how you cook
Thank you :)
I tried this recipe on a piece of salmon that was half as large as yours, but what I would call “chubby”. I’d was thicker than yours proportionately. Like you, I targeted 145 but got up to 149. I was surprised to find that the center was rather raw. I think the lime slices insulated the salmon and caused this rawness. My assessment is that the glaze is citrus-y enough and that the lime slices, while very attractive, don’t add much. Next time I’m going to leave them off and apply the glaze at the 15 minute mark. It’s hard to glaze with the lime slices on top. I also think I’ll set the temp to 325 or 350 to create more of a crust outside. The jalapeño sauce is super! Goes great on veggies too.
Looks delicious. I'm making chili lime cod on the grill tonight!
I love cod. Great choice :)
Another awesome recipe, I prefer 155-160. To each his own. Keep the vids coming!
Looks great and fairly easy to make! Love grilled salmon and that Jalapeno sauce sounds awesome! Curious, will you possibly be trying cold smoking on future seafood cooks?
I have plans to convert an older electric smoker over to cold smoking, so probably down the road I'll do some cold smoking. Cheese first, most likely :)
@@CookingWithRy Good call!
I'm amazed that someone can not like this recipe. It looks great and I'll try it soon. What is the tan box on your kitchen counter. It is to the right of your refrigerator. I always look for it in your videos and look at your pictures on the frig.
The tan box is actually a sign my daughter made for me that has my channel name on it :)
Wow, looks like salmon is in my future. Great job buddy.
Thank you :)
Awesome, i'm gonna try it this weekend :)
Hope it turns out great for you :)
Damn! I’ve got to make this!
One of my favorites to smoke looks delicious RY
Thank you :)
I just ate and im hungry again. 👍👍👍
You should have brined the fish before smoking with salt and brown sugar.
Anyway I like your cooking, it's from your heart by your heart.
Keep the fantastic work on.
I tend to not like brined fish. Just a personal choice :)
Great taste
I grill salmon often on my gas grill. I put it on foil, cook it and it slides right off. How do you remove the fish from the grill grates without it breaking apart?
That's my only concern with this cook.
A couple spatulas usually do the trick and get it all off in one piece :)
@@CookingWithRy Wow, quick response. Thanks! Heading to the store in a few minutes and cooking for dinner this evening.
@@Threedog1963 I've also just set it on a piece of foil cut to the shape of the fish, similar to what you described :)
The salmon is fatty. When cooked enough so the fat runs out clear, I'm ready for it. Beautiful preparation and presentation. Appealing to the eyes for certain.
Looking really good 👍
Did you paste it while it was cooking?
I'll definitely give it a try this week
I'm going camping this weekend and would love to hear your suggestion for a "hobo pack" I can throw on the coals. (Foil pack all-in-one)
Salmon works great for that. Just pick your portion, throw in some lemon slices, butter, and seasonings that you like. I would seal it tight and place it very near the coals but not right on them. Keep some lemons handy to squeeze on when the salmon is done, probably in about 20-30 minutes depending on how hot your coals are. Also some capers added when it's done are great if you like those :)
@@CookingWithRy thanks Ry! Keep it up, I'm watching!
Looks pretty amazing. This could be the best way to me to eat more fish
Ry, what do you do to chase the fishy smell out of your kettle, after doing a fish cook?
I don't find salmon to be too bad, and just letting the coals go after the fish is off seems to do a pretty good job of baking any residue down :)
Nice! What charcoal are you using these days Ry?
Mostly Kingsford Blue, and some Weber.
@@CookingWithRy okay I noticed the charcoal had no markings on it. I didn't recognize it.
Yeah that was the Weber stuff. It was on sale a few months ago for an insanely low price.
I heard, was told, or read somewhere that if you do fish in a smoker, you'll only ever be able to do fish in that smoker because of the smell or because it will do something to the smoker. Have you noticed that after doing fish that anything else smoked tasted off?
I've never found that to be an issue. I just let the coals burn on after the fish is done and give the grate a good scraping. I've also used copper grill mats which keep the fish from contacting grill grates. Now, if I did a bunch of fish continually, then I can see some build up of that flavor being possible, but I do fish only every couple of months. But maybe I can use that reasoning to explain to my wife why I need another kettle--the fish kettle :)
I grew up on fresh copper river red salmon and halibut from the gulf of Alaska. If you ever get up that way, let me know and I'll tell you where the spots to eat are at :) Nice salmon cook! Smoke on 👉 💨
-Jonathan
The best salmon I ever had was on an island in Alaska at a lodge. Can't remember the name. It was smoked maple glazed salmon as big as my leg. Just outstanding ;)
@@CookingWithRy That's my favorite way to eat it. There's a seasonal outdoor place in Fairbanks called the Alaska Salmon Bake that serves grilled salmon, deep fried halibut, and prime rib buffet. The salmon is cooked over open hardwood fire pits and finished with an amazing sweet brown sugary glaze that'll make your tongue slap your brains out. I could drink the stuff. Makes me homesick just talkin about it. Lemme know if you ever wanna meet up there for a personalized tour :)
DATE NIGHT!!!!! perfect! any idea of a good wine to go with this one?
As a non-drinker, I know my wife would recommend a nice Chardonnay :)
Great job, glad to hear that I’m not the only one who doesn’t enjoy salmon skin! I find mod most fish skin too fishy! Just me I guess.
Am I seeing an entire length of pin bones not removed?
No I removed them. Those are just the little fatty deposits that sometimes show as you pull them out.
can that be used on ribs
The honey lime glaze? Not sure the flavor would show through except for the sweetness since salmon has a pretty delicate flavor and that pork in ribs bursts with its own flavor :)
Cooking With Ry thanks
Another great video and once again I’m left with a growling stomach! Would love to see you add your lighting method to each video. How many coals did you light to start the cook to hit your target temp, etc. etc. and what you might do differently next time if you don’t hit your target temp.
If it's as good as it looks it's defiantly not wrong to eat the whole filet
LOL. I did end up sharing :)
Ry, thanks for the video. Can you make a video of a suckling pig without the rotisserie attachment?
Keep up the good work
I'd love to do a pig at some point :)
@@CookingWithRy jejeje thanks
Lol yes it is wrong to eat it yourself especially when there in front of you looking at you. 😂😋
Nice. You could have kicked it up a notch by adding a little soy and coriander (cilantro) but looked good nonetheless.
Yeah I was trying to stick close to the citrus notes. A lot of possibilities for additional flavor for sure :)
Sometimes ya gotta say WTF, ( what the fork ).
This is not "smoked salmon." This is grilled salmon.
You put smoke on salmon it’s smoked. You can cold or hot smoke. It’s pretty common.
No hickory on fish imo. Stick to any of the fruit woods.