Grilled salmon is a staple in the Meat Church Household. Salmon has so many great benefits; it is rich in Omega-3 fattys acids plus it is a great source of protein and B vitamins. This salmon is seasoned with our popular Honey Hog which has a natural sweetness from the honey powder. It is finished with a delicious Blanton’s barrel aged maple syrup +butter glaze that will turn salmon naysayers into believers.
In true Meat Church fashion, we are gonna make this taste amazing with an optional glaze at the end that has been a huge hit when teaching BBQ from Oregon to Sweden.
Recipe:
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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gall dern, Matt! fish and bourbon – nuff said. thanks for another fun show.
Catching the freshest salmon! 😂😂😂
What is that Weller with the tube front and center!?
I've been using Honey Bacon BBQ with salmon a lot. Yellow mustard binder, and little added smoked paprika. Fantastic.
I made this recipe last night and I will just be honest and say none of us liked it whatsoever. Sweetness and fish don’t go together for me personally. Best of luck with the dishes that y’all make.
So easy and excellent!
My mouth is watering just reading the Video title.
On a separate note please reach out to Matt Carriker @ Demolition Ranch, he is in dire need of a collab. He just bought a new smoker and has no idea how to use it. HELP please.
Matt I enjoy your video but it impossible for me to buy your rubs in France. Can you give me an advice to buy it?
Link up with Matt from demo ranch! Would be a cool colab!
I see that you are not brining the Salmon before you smoke/cook it?
Just made this but in the oven, was still delicious. Will definitely make again
Can I do this recipe in the oven and use regular maple syrup?
Gonna ask a crazy question…..what kind of gloves do you use to be able to pull hot food off the grill??? Ive watched a bunch of your videos since I got a Traeger but cant seem to find gloves like you use. They all seem to be large bulky kind of gloves.
Let's see them Whilletts!
I need that bourbon bar so hard to get stuff like that locally tho
Cool shirt 👍🏻
I am a pellet grill rookie…..I need a good recommendation on what brand I need to buy. I really want a “made in the USA” grill but those seem to be crazy expensive and at least 8 week delivery time. And where do you buy the black gloves that allow you to pick up hot meat?
Great work. Where do you fish in CA. Charter recommendations?
I absolutely love smoked/grilled fresh fish. Salmon and trout are my favorite. They have to be wild caught or the flavor is just not there. Awesome video my friend!!!
What a heck of a bourbon collection! I had to pause and admire it all! 😂 I love my Meath church glen!
Bourbon collection 🔥 salmon is simple and yet so flavorful. Salmon is almost a weekly meal in my house and it’s fantastic off the smoker.
Plane and simply AWESOME!👍
Ultimate Tater flex moment showing that whiskey bar!! 🤣.
The best part was; “Ah, Damn…I’m tellin’ you!” 😂 Looked amazing.
Glad you come, and visit us, Matt. Welcome!
And, what a darn fine cook of salmon to boot. I'm sure many more were had fresh off the hook!
I do mine with cajun rub mesquite and molasses. Or rub it sown with mayonnaise with ginger , Teragon and garlic.
We dont have barrel aged maple syrup here in canada. As funny as it sound. Do you think i could mix real bourbon with maple syrup to make a glase???
Recipe sounds amazing! What do I have to do to go fishing with you up in Canada? lol
Just got this recipe and stopped off to pick up a filet. My first bite was …..Aww damn, that is, I'm telling you……
I cook a lot of salmon, got to try your glaze, looks awesome. I will have to order the syrup. Sure would like to get a couple of the bourbon glasses !!
I’m going to try this when I get back from an AK fishing trip. Can also you do a recipe for halibut?
Looks money. And you're absolutely right about the 125-130F IT, plus there's the carry over
I have some salmon I caught last October, I was just thinking about thawing out and smoking. I have a bottle of Cask & Crew Walnut Toffee whiskey I wanted to make a glaze out of. I think that would taste great over some Honey Hog.
Thanks for your Videos Matt. Your making a griller /smoker / weekend hero in my kids eyes, out of me.
I have done a lot of salmon in a griddle but have not tried it on a pellet smoker. The glaze looks awesome.
Chef Jean-Pierre (wonderful teacher) taught me to cook to 125⁰, years ago. Glad to see others following. Chef Jean also has a butter poached salmon recipe…….Lawd Hammercy.
Salmon is gross, sorry
That bourbon bar, though! 😳😍🥰
We love salmon so gonna do this!
Ha nice one Matt. I've got bourbon bar envy now for sure!
This is a great video, love the salmon prep, and the Blaton's is top shelf!
Glad to see the g shock make a come back!