My wife and I were just talking about trying seafood on the pellet smoker, then I run across this video. Some kind of divine intervention there. Can't wait to try this one.
I just made this recipe. I am not a big salmon fan but my neighbor gave me some after his Alaskan fishing trip. It turned out perfect. I used the honey hog rub and the butter and maple syrup. Amazing experience from the rub to the maple to the salmon coming through at the end. Thanks Mr Pittman. Everything I cook after watching your videos has turned out amazing!!!
I tried this recipe and it worked out great! My only change would be using a spice that wasn’t so much on the sweeter side. Adding pepper made a world of difference!
For my glaze, I used the same pan I had cooked my garlic butter in for my oysters, and then I added the spicy hot honey and some maple syrup. That was delicious and for the seasoning I just did lemon pepper and a sweet habanero barbecue slightly sprinkled on top.I just have to say it was absolutely delicious. Thank you for the video.
Thanks for this video Matt, I’ve been hot smoking my Salmon to 125 degrees for years because at 145 the fish was just a piece of wood, nervous about safety, but I feel better now that I see a pro using the same technique. Keep up the good work 👏🏼!
This was a fabulous recipe. Easy enough that even I didn't screw it up. I used much less glaze... that much as you can see just runs off everywhere. Thanks Matt for an easy way to smoke salmon!
I tried this and found the fillet was already well over-temp at the 25-minute mark so keep a closer eye on it. I used Meat Church's "Honey BBQ Bacon" rub. The taste was quite good and not too dry despite the temperature. Pro tip: Make the glaze on the spot like Matt does; I made mine early and by the time I went to apply it the butter had coagulated at the top and I had to get it all mixed up again. For a full-size fillet I cut Matt's glaze recipe in half and that was STILL more than I needed (1/2-cup syrup + 1/4 stick butter).
Did you find the flavor to be too sweet? I like the idea of cutting down on the syrup but am wondering if I should keep the same amount of butter. Thanks for the tips btw!
I leave the salmon on the butcher paper but slide it on to a cookie sheet for the maple butter step. That way there's no mess on my patio or in the smoker. No sticky icky
the moistest part of that fish is the belly section, skip that back you were munching on. yup, 120 to 125 degrees gives you a great fish without being over cooked and dry.
Did it taste like moist cooked salmon or could you taste the smoke? I usually brine my salmon slab overnight for at least 8 hrs and then smoke it on my Rec Tec RT-700 at 200 for about 2.5 hrs.
And here I was planning on skipping going to our lake house on Cedar Creek Lake this weekend because of the heat. Now all I can think of is heading down and firing up the smoker.
Good job on the salmon cook Matt! Your glaze is close my go to formula, except I like to add a shot or three of good Bourbon to the maple & butter, and reduce it down while the salmon cooks. It's a killer glaze. Good on chicken and pork as well.
Definitely a better way to go as the glaze doesn’t caramelize much in 5-10 minutes at that temp. I cut the syrup in half and splashed in some Knob Creek smoked maple bourbon. Good action!
Made this tonight! Answering the previous concern, the salmon will actually stick to the butcher paper when it's done. That's ok though. You cut your piece and take a sharp knife across the underside. It's amazing. Great taste. Thanks Matt! The deez nuts is definitely a great seasoning for this
Matt, we just moved out to CC and I've been paddling around on the yak, trying to follow my nose to your dock. If you see a bright red 12' kayak coming by, I'll take any scraps you toss at me :)
Simple but one of my go-to Traeger recipes. I get nothing but raves from family and friends. Only thing I change is I do it at 225 degrees on supersmoke mode.
Great vid Matt and nice to see a seafood recipe for a change! Now I like your choice of glaze here. But I was wondering if you have a savory type of glaze as an option that you've tried with this? Again love to see more seafood options for smoking! Be well
Matt, you make me miss the lakehouse everytime I see you cooking out there, but I love what you guys have done to the place, and the new boat house is awesome!
What an EPIC View !! love that recipe and process! It works so well on the Traeger ! Also excited to see more of the summer grilling videos drop. That Mill Scale is DAMN SEXY !
Made this recipe a couple weeks back, wife said it was the best piece of salmon she’d ever have. Any suggestions on preventing skin from sticking to butcher paper? Anyone else have this problem? Matt, any suggestions?
@@curtycurt69 Dickson BBQ has it, and a bunch of other websites. $15 a shaker basically anywhere, and many ship free over a certain amount. Gospel BBQ has it also. I'm in NS and there's a bunch of stores here with it.
I have such a man crush on Matt. I wish I could make the living he makes doing what he does! Matt just cooked this recipe tonight. It was awesome! I love how simple and concise your recipes are that produce such a tasty return! You make me a hit in my home!
Hi I am from Sweden and I love your channel for the great content. I just found out that I can order your rubs in Sweden GREAT!! But I hear you say that you teaching BBQ in Sweden?? Where? Cheers from Sweden
Been doing the garlic salmon recipe from Traeger in their app since purchasing a 575. Very similar to this. I prefers more savory personally. We preheat a long cast iron skillet in the grill on high and put the salmon on parchment before hitting the cast iron. Easy and perfect every time. Will try the lower temp next time though.
I have a piece of salmon and I was about to marinate it with a teriyaki but after watching this I am pulling out my Heath Riles Pecan Rub and making that glass you just made. It looked so goodI wanted to eat now.
Cripes, I thought your cook station was in the water at first. That would have been cool. I only eat battered and deep fried fish, but I make smoked salmon for family and friends all the time. That looks good though, I might try it.
This evening I made this and was pretty happy with it with a couple of exceptions. First, I will cook it just a bit higher next time - 130? - and I would like to get some more smoke into it. How do you suggest I do that? Should I put the salmon in while the grill is coming up to temperature? That seems to be when I get the most smoke. Thanks for any help!
This series kickin' off with Salmon is amazing!
My wife and I were just talking about trying seafood on the pellet smoker, then I run across this video. Some kind of divine intervention there. Can't wait to try this one.
Big brother is always listening. 😁
I just made this recipe. I am not a big salmon fan but my neighbor gave me some after his Alaskan fishing trip. It turned out perfect. I used the honey hog rub and the butter and maple syrup. Amazing experience from the rub to the maple to the salmon coming through at the end. Thanks Mr Pittman. Everything I cook after watching your videos has turned out amazing!!!
are we removing the bottom skin before cooking?
@@rickylopez2011...never take off the skin!
Absolutely love this recipe, the shirt and this channel. "I know what I'm about, Son." - Ron Swanson
As an Alaskan you have inspired me to give this a try and see how my fellow Alaskans enjoy it.
I tried this recipe and it worked out great! My only change would be using a spice that wasn’t so much on the sweeter side. Adding pepper made a world of difference!
That was great! You just inspired me to try something different. It’s great you are doing the summer grilling series. Looking forward to seeing more.
I really appreciate that. May not get the same clicks as big red meat but it’s important to me!
Lobster, crab/stone crab, scallops, tuna, red snapper, grouper you name it keep the ideas coming!😋
Love it.
Boy that salmon looks great. Throwing my Alaskan wild salmon we caught last week on my Traeger right now! Appreciate you Meat Church family! 🙏🏻
For my glaze, I used the same pan I had cooked my garlic butter in for my oysters, and then I added the spicy hot honey and some maple syrup. That was delicious and for the seasoning I just did lemon pepper and a sweet habanero barbecue slightly sprinkled on top.I just have to say it was absolutely delicious. Thank you for the video.
Love grilled salmon. Thanks for this video.
Thanks for this video Matt, I’ve been hot smoking my Salmon to 125 degrees for years because at 145 the fish was just a piece of wood, nervous about safety, but I feel better now that I see a pro using the same technique.
Keep up the good work 👏🏼!
This was a fabulous recipe. Easy enough that even I didn't screw it up. I used much less glaze... that much as you can see just runs off everywhere. Thanks Matt for an easy way to smoke salmon!
Thanks Matt you never disappoint, thumbs up from Australia
Salmon is the heat. I bet this is going to be good
Thanks Mat. Love your recipes. My wife loves the barbeque meatloaf. We did a sweet and sour version. Both are fantastic.
I grew up in that lake. So many fun memories.
Super cool!
I tried this and found the fillet was already well over-temp at the 25-minute mark so keep a closer eye on it. I used Meat Church's "Honey BBQ Bacon" rub. The taste was quite good and not too dry despite the temperature. Pro tip: Make the glaze on the spot like Matt does; I made mine early and by the time I went to apply it the butter had coagulated at the top and I had to get it all mixed up again. For a full-size fillet I cut Matt's glaze recipe in half and that was STILL more than I needed (1/2-cup syrup + 1/4 stick butter).
Did you find the flavor to be too sweet? I like the idea of cutting down on the syrup but am wondering if I should keep the same amount of butter. Thanks for the tips btw!
I leave the salmon on the butcher paper but slide it on to a cookie sheet for the maple butter step. That way there's no mess on my patio or in the smoker. No sticky icky
Nothing like deez nuts on salmon 😂 I'm super jealous of that cooking set up you got waterside, you are straight chillin 😎
Used this recipe for my first attempt at fish on my new pellet grill... it was a HUGE success! I definitely ain't mad about it! Thanks so much!
the moistest part of that fish is the belly section, skip that back you were munching on. yup, 120 to 125 degrees gives you a great fish without being over cooked and dry.
I was there when you taught it in Sweden. Came here for a refresher
I'm new to smoking and cooking on my Traeger. Thanks for all the tips its helped a lot!
I ain’t here to help you lose weight 🤣🤣
My favorite line on this channel. I’m not a fish eater but this looks good
Made it today on my rec tec, changed the rub to a habenero,citrus and the glaze was honey,brown sugar and butter,everyone raved! Thanks for the tips
Did it taste like moist cooked salmon or could you taste the smoke? I usually brine my salmon slab overnight for at least 8 hrs and then smoke it on my Rec Tec RT-700 at 200 for about 2.5 hrs.
@@jbw5150 it wasn’t real smokey but it had some smoke flavor,but the seasoning and the glaze was most of the flavor , I’d make it again
And here I was planning on skipping going to our lake house on Cedar Creek Lake this weekend because of the heat. Now all I can think of is heading down and firing up the smoker.
Nice flex
@@MoffyProductions Flex if you can.
Good job on the salmon cook Matt! Your glaze is close my go to formula, except I like to add a shot or three of good Bourbon to the maple & butter, and reduce it down while the salmon cooks. It's a killer glaze. Good on chicken and pork as well.
Definitely a better way to go as the glaze doesn’t caramelize much in 5-10 minutes at that temp. I cut the syrup in half and splashed in some Knob Creek smoked maple bourbon. Good action!
Mathew, good job. I'm proud of you.
Never been one to eat fish but my wife and daughter love salmon so I'm planning to do a surprise dinner for them using this recipe
Made this tonight. Amazingly good. Thanks Matt!
That looks delicious! Thanks for the inspiration Matt.
My first time doing salmon on the Traeger. Came out great.
Made this tonight! Answering the previous concern, the salmon will actually stick to the butcher paper when it's done. That's ok though. You cut your piece and take a sharp knife across the underside. It's amazing. Great taste. Thanks Matt! The deez nuts is definitely a great seasoning for this
Adding to what i said, the butcher will not affect your cook at all. It really helps the process actually. The grill stays clean and it's easy cleanup
Matt, we just moved out to CC and I've been paddling around on the yak, trying to follow my nose to your dock. If you see a bright red 12' kayak coming by, I'll take any scraps you toss at me :)
LOL ive been trying to find him on CC as well!
Awesome 👍. Also, using the dock cleats for handles on the cutting board is genius!
Simple but one of my go-to Traeger recipes. I get nothing but raves from family and friends. Only thing I change is I do it at 225 degrees on supersmoke mode.
Your guys stuff is so awesome I keep coming back for my recipes for my family!!
I have not been able to find a recipe for salmon that I like, but this one here might be the one!
Now that's how you do in the U S of A!!!! Matt!!!! MERICA!!!! 🇺🇸
i ‘fished’ out your comment looking for an answer. ‘drowning’ in sorrows because nobody answered yet.
Dad gum I love your new digs and the water side kitchen. My wife has always wanted me to find different ways to cook her salmon. Dead on
Yup.. I know what I'm making this weekend🤤
Great vid Matt and nice to see a seafood recipe for a change! Now I like your choice of glaze here. But I was wondering if you have a savory type of glaze as an option that you've tried with this? Again love to see more seafood options for smoking! Be well
Missed opportunity to call that rub Beez Nuts......think about it 🤣🤣
Matt, you make me miss the lakehouse everytime I see you cooking out there, but I love what you guys have done to the place, and the new boat house is awesome!
Making this tonight, can't wait to try it!
This recipe turned out amazing and it was super simple!!!
Did you make it with or without the skin on
@@jakefitch6877 Skin on. The fish and the skin separated very easily
@@SEAfreak23 Thanks!
god damn , ilove this cooking channel. PERFECT!!
Ron Swanson is my spirit animal
Same!
I've been afraid to smoke fish without a plank. Guess I don't have to be. That looks amazing!
What an EPIC View !! love that recipe and process! It works so well on the Traeger ! Also excited to see more of the summer grilling videos drop. That Mill Scale is DAMN SEXY !
Awesome can’t wait to try it!
Dayum! That looks fantastic! 👊🙌
Love that salmon. Omg. At first it looked like you were standing in the water. LOL.
Made this recipe a couple weeks back, wife said it was the best piece of salmon she’d ever have. Any suggestions on preventing skin from sticking to butcher paper? Anyone else have this problem? Matt, any suggestions?
Smoked this today and it was amazing. However, the skin stuck to the butcher paper, too. Bummed because we really enjoy the skin
Dont use the butcher paper. Just set it on the grill without the paper
I just did this at 275 for 20 minutes and it blasted my fillet. Temp was 140 and fat pooring out. What did I do wrong?
I’ve been using the brown sugar bourbon pellets and it makes me food smell amazing and taste amazing
I bet!
The Salmon looks great but more importantly, where did you get the shirt?
Ace Hardware (where I buy my Meat Church rubs), here I come.
I don't have butcher paper. Will foil work?
I juss grilt up sum salmons lass nite. Looks good. 👍 eat. More. Meat.
Make sense to put a paper and fish on a tray before applying the glaze as the smoke is already in. Prevent from making a mess of your grill.
Wow I can almost taste it! Looks amazing!
Rockin RSVLTS today!! Love the shirt! Ron Swanson’s Shirt of Greatness!
Came back to watch this video for a 10th time. I'm doing a couple of salmon filets tonight on the BGE. Hopefully they turn out good.
Oh Matt, your videos never let me down. I wish I could get you spices in Canada. :(
They're sold all over the place here in Canada, and they're not even that expensive.
@@peterconrad861 Hey, I'm ON. Where do you get it? I can't find it anywhere
@@curtycurt69 Dickson BBQ has it, and a bunch of other websites. $15 a shaker basically anywhere, and many ship free over a certain amount. Gospel BBQ has it also. I'm in NS and there's a bunch of stores here with it.
Maple syrup always a winner salmon chicken and pork
Trying this one tonight!
Just tried this. This is delicious!!!
I have such a man crush on Matt. I wish I could make the living he makes doing what he does! Matt just cooked this recipe tonight. It was awesome! I love how simple and concise your recipes are that produce such a tasty return! You make me a hit in my home!
Thanks for the feedback my man!!!
-Matt
I have to agree with the temp of your suggestion. I have found for my taste I like taking it to 130
Yessss - making this tonight
Honey, butter, brown sugar, bourbon for a glaze. Yum.
Hi I am from Sweden and I love your channel for the great content. I just found out that I can order your rubs in Sweden GREAT!! But I hear you say that you teaching BBQ in Sweden?? Where? Cheers from Sweden
Been doing the garlic salmon recipe from Traeger in their app since purchasing a 575. Very similar to this. I prefers more savory personally. We preheat a long cast iron skillet in the grill on high and put the salmon on parchment before hitting the cast iron. Easy and perfect every time. Will try the lower temp next time though.
Your film set here was freaking me out the whole time. I kept thinking, what if everything just fell into the water? 😅
Saw video much earlier tried looking for it and was gone. Glad it's back
Accidentally scheduled at midnight 😂
@@MeatChurchBBQ::::awesome I was one of the lucky ones hahaha. Great vid and have a good day
For the love of everything holy Matt! Tell me more regarding those pineapples behind you!
Thanks Matt, looks delicious!
I have a piece of salmon and I was about to marinate it with a teriyaki but after watching this I am pulling out my Heath Riles Pecan Rub and making that glass you just made. It looked so goodI wanted to eat now.
Now thats an outdoor kitchen...
That'll be great after a day of salmon fishing here in the Pacific Northwest
Beautiful backdrop bro.
Did this today, but used Honey Hog cuz that’s what I had. It was AWESOME.
Did you glaze it?
@@VivaLaVixster sure did, loved the glaze.
the "white bubbles" like he mentions that come out of cooked fish actually isn't fat its albumen - which is a protein. interesting fact.
Got the makings for some salmon tacos
Wow looks awesome I personally don't like salmon. But the wife does will definitely make that for her. Nice vid
Enjoy life love it
Damn dude that looks delicious.... Going to try this recipe
I'd love to see this with white fish like Cod.
I’m eating by myself today.
Camera guy: 👁️👄👁️
He is wearing a Ron Swanson Hawaiian shirt. Legend.
Hell yeah gonna try it 👍🏻
Hey Mr. Matt what's ya favorite as far as fillets of salmon and do you prefer skin on or off?
Cripes, I thought your cook station was in the water at first. That would have been cool. I only eat battered and deep fried fish, but I make smoked salmon for family and friends all the time. That looks good though, I might try it.
You can beer-batter salmon and deep fry! Yes, It's wicked good!
I like your Traeger Terraki Salmon recipe
“I ain’t mad at it”, lol…. Doing this today for game day, we’ll see how it goes.
Put on at 275, set probe at 130....but that temp in 20 mins....left on for longer
This evening I made this and was pretty happy with it with a couple of exceptions. First, I will cook it just a bit higher next time - 130? - and I would like to get some more smoke into it. How do you suggest I do that? Should I put the salmon in while the grill is coming up to temperature? That seems to be when I get the most smoke. Thanks for any help!
I want to know more about that rig that the pineapples are hanging from. Want to see that in action.
Mill Scale Fire Table - tune in next week to see it in action.
looked good