Grilled Salmon - Part 1 of 6 Summer Grilling Series

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  • Опубліковано 20 вер 2024

КОМЕНТАРІ • 300

  • @chriskwilas1330
    @chriskwilas1330 3 роки тому +18

    This series kickin' off with Salmon is amazing!

  • @RLTechWeb
    @RLTechWeb 3 роки тому +6

    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.

    • @MeatChurchBBQ
      @MeatChurchBBQ  3 роки тому +4

      Big brother is always listening. 😁

  • @keithtrosen7954
    @keithtrosen7954 Рік тому +7

    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!!!

    • @rickylopez2011
      @rickylopez2011 3 місяці тому

      are we removing the bottom skin before cooking?

    • @rumpelstiltskn5574
      @rumpelstiltskn5574 18 днів тому

      ​@@rickylopez2011...never take off the skin!

  • @andrewthielmann5342
    @andrewthielmann5342 3 роки тому +3

    Absolutely love this recipe, the shirt and this channel. "I know what I'm about, Son." - Ron Swanson

  • @mikeforce72
    @mikeforce72 3 роки тому +3

    As an Alaskan you have inspired me to give this a try and see how my fellow Alaskans enjoy it.

  • @roywilliams7740
    @roywilliams7740 Рік тому +5

    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!

  • @GS-vm8gb
    @GS-vm8gb 3 роки тому +8

    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.

    • @MeatChurchBBQ
      @MeatChurchBBQ  3 роки тому +6

      I really appreciate that. May not get the same clicks as big red meat but it’s important to me!

  • @matthewenerson2095
    @matthewenerson2095 3 роки тому +2

    Lobster, crab/stone crab, scallops, tuna, red snapper, grouper you name it keep the ideas coming!😋

  • @BigPowerAL
    @BigPowerAL 2 роки тому +1

    Boy that salmon looks great. Throwing my Alaskan wild salmon we caught last week on my Traeger right now! Appreciate you Meat Church family! 🙏🏻

  • @EndNuclearAgenda21
    @EndNuclearAgenda21 3 місяці тому

    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.

  • @JorgeGonzalez-sm9ld
    @JorgeGonzalez-sm9ld 3 роки тому +4

    Love grilled salmon. Thanks for this video.

  • @michaelk426
    @michaelk426 3 роки тому +5

    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 👏🏼!

  • @bretkoesser
    @bretkoesser 3 роки тому +5

    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!

  • @blueenglishstaffybreeder6956
    @blueenglishstaffybreeder6956 3 роки тому +1

    Thanks Matt you never disappoint, thumbs up from Australia

  • @withlittleman
    @withlittleman 3 роки тому +1

    Salmon is the heat. I bet this is going to be good

  • @JamieCarter-wv8rp
    @JamieCarter-wv8rp 5 місяців тому

    Thanks Mat. Love your recipes. My wife loves the barbeque meatloaf. We did a sweet and sour version. Both are fantastic.

  • @Dapper422
    @Dapper422 2 роки тому

    I grew up in that lake. So many fun memories.

  • @mkellogg100
    @mkellogg100 Рік тому +1

    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).

    • @liamcasey2001
      @liamcasey2001 Рік тому

      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!

  • @SaintAugustine3906
    @SaintAugustine3906 2 місяці тому +1

    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

  • @AntsBBQCookout
    @AntsBBQCookout 3 роки тому +17

    Nothing like deez nuts on salmon 😂 I'm super jealous of that cooking set up you got waterside, you are straight chillin 😎

  • @pastordlype
    @pastordlype 3 роки тому +1

    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!

  • @braddixon3338
    @braddixon3338 3 роки тому +2

    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.

  • @C-Swede
    @C-Swede Рік тому

    I was there when you taught it in Sweden. Came here for a refresher

  • @sleezybananaslug5165
    @sleezybananaslug5165 2 роки тому

    I'm new to smoking and cooking on my Traeger. Thanks for all the tips its helped a lot!

  • @couldntcareless2602
    @couldntcareless2602 3 роки тому +4

    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

  • @petethehandyman9185
    @petethehandyman9185 3 роки тому +5

    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

    • @jbw5150
      @jbw5150 3 роки тому

      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.

    • @petethehandyman9185
      @petethehandyman9185 3 роки тому

      @@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

  • @Brandon-bm6he
    @Brandon-bm6he 3 роки тому +20

    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.

  • @907jl
    @907jl Рік тому +2

    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.

    • @kevinrowe3272
      @kevinrowe3272 8 місяців тому +1

      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!

  • @Goodcitizen12
    @Goodcitizen12 2 роки тому

    Mathew, good job. I'm proud of you.

  • @guybowers9094
    @guybowers9094 3 роки тому +1

    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

  • @scorpiogt6
    @scorpiogt6 3 роки тому +1

    Made this tonight. Amazingly good. Thanks Matt!

  • @tomfarmer8257
    @tomfarmer8257 3 роки тому +2

    That looks delicious! Thanks for the inspiration Matt.

  • @christinagarcia-mendoza2797
    @christinagarcia-mendoza2797 10 місяців тому

    My first time doing salmon on the Traeger. Came out great.

  • @buccaneers52274
    @buccaneers52274 Рік тому

    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

    • @buccaneers52274
      @buccaneers52274 Рік тому

      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

  • @scotttucker9613
    @scotttucker9613 3 роки тому +6

    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 :)

    • @txpyroguy817
      @txpyroguy817 3 роки тому

      LOL ive been trying to find him on CC as well!

  • @Tommy-T-Bone
    @Tommy-T-Bone 3 роки тому

    Awesome 👍. Also, using the dock cleats for handles on the cutting board is genius!

  • @knockoutslap
    @knockoutslap 5 місяців тому

    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.

  • @justinllewellyn5822
    @justinllewellyn5822 2 роки тому

    Your guys stuff is so awesome I keep coming back for my recipes for my family!!

  • @EL_VIZUALZ
    @EL_VIZUALZ 3 роки тому

    I have not been able to find a recipe for salmon that I like, but this one here might be the one!

  • @sena8895
    @sena8895 3 роки тому +1

    Now that's how you do in the U S of A!!!! Matt!!!! MERICA!!!! 🇺🇸

    • @405_Rips
      @405_Rips 3 роки тому

      i ‘fished’ out your comment looking for an answer. ‘drowning’ in sorrows because nobody answered yet.

  • @offrodnolefmr7445
    @offrodnolefmr7445 3 роки тому

    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

  • @Justin-tp3lr
    @Justin-tp3lr 3 роки тому

    Yup.. I know what I'm making this weekend🤤

  • @civsully1740
    @civsully1740 3 роки тому +5

    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

  • @MatthewJBrown19
    @MatthewJBrown19 Рік тому

    Missed opportunity to call that rub Beez Nuts......think about it 🤣🤣

  • @Legenderek71
    @Legenderek71 3 роки тому +3

    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!

  • @marknrebecca8742
    @marknrebecca8742 Рік тому

    Making this tonight, can't wait to try it!

  • @SEAfreak23
    @SEAfreak23 Рік тому

    This recipe turned out amazing and it was super simple!!!

    • @jakefitch6877
      @jakefitch6877 Рік тому

      Did you make it with or without the skin on

    • @SEAfreak23
      @SEAfreak23 Рік тому +1

      @@jakefitch6877 Skin on. The fish and the skin separated very easily

    • @jakefitch6877
      @jakefitch6877 Рік тому

      @@SEAfreak23 Thanks!

  • @fatherfryer202
    @fatherfryer202 Рік тому

    god damn , ilove this cooking channel. PERFECT!!

  • @rmagala
    @rmagala 3 роки тому +1

    Ron Swanson is my spirit animal

  • @shawngillogly6873
    @shawngillogly6873 3 роки тому

    I've been afraid to smoke fish without a plank. Guess I don't have to be. That looks amazing!

  • @tommyvtexantrogden2682
    @tommyvtexantrogden2682 3 роки тому

    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 !

  • @petethehandyman9185
    @petethehandyman9185 3 роки тому +1

    Awesome can’t wait to try it!

  • @tommywallis631
    @tommywallis631 3 роки тому

    Dayum! That looks fantastic! 👊🙌

  • @davercountingcigars
    @davercountingcigars 3 роки тому

    Love that salmon. Omg. At first it looked like you were standing in the water. LOL.

  • @Lemonvr103
    @Lemonvr103 Рік тому +1

    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?

    • @j.t.morris1664
      @j.t.morris1664 Рік тому

      Smoked this today and it was amazing. However, the skin stuck to the butcher paper, too. Bummed because we really enjoy the skin

    • @dannytavakol285
      @dannytavakol285 8 місяців тому

      Dont use the butcher paper. Just set it on the grill without the paper

  • @kylejones4149
    @kylejones4149 4 місяці тому +1

    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?

  • @jeepfanatic5103
    @jeepfanatic5103 3 роки тому

    I’ve been using the brown sugar bourbon pellets and it makes me food smell amazing and taste amazing

  • @matthewfarrell34
    @matthewfarrell34 3 роки тому +2

    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.

  • @shippermd
    @shippermd 11 місяців тому +1

    I don't have butcher paper. Will foil work?

  • @frank-efingerz127
    @frank-efingerz127 3 роки тому +1

    I juss grilt up sum salmons lass nite. Looks good. 👍 eat. More. Meat.

  • @lila-qz6fz
    @lila-qz6fz Рік тому

    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.

  • @dennisharding5493
    @dennisharding5493 3 роки тому

    Wow I can almost taste it! Looks amazing!

  • @HughsReviews
    @HughsReviews 3 роки тому

    Rockin RSVLTS today!! Love the shirt! Ron Swanson’s Shirt of Greatness!

  • @zondorecords
    @zondorecords 3 роки тому

    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.

  • @curtycurt69
    @curtycurt69 3 роки тому

    Oh Matt, your videos never let me down. I wish I could get you spices in Canada. :(

    • @peterconrad861
      @peterconrad861 3 роки тому

      They're sold all over the place here in Canada, and they're not even that expensive.

    • @curtycurt69
      @curtycurt69 3 роки тому

      @@peterconrad861 Hey, I'm ON. Where do you get it? I can't find it anywhere

    • @peterconrad861
      @peterconrad861 3 роки тому

      @@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.

  • @TuckerDale89
    @TuckerDale89 Рік тому

    Maple syrup always a winner salmon chicken and pork

  • @fuzzzone2330
    @fuzzzone2330 3 роки тому

    Trying this one tonight!

  • @jedibricks5271
    @jedibricks5271 3 роки тому

    Just tried this. This is delicious!!!

  • @nowhere2hide648
    @nowhere2hide648 Рік тому +1

    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!

  • @varistybc
    @varistybc 3 роки тому

    I have to agree with the temp of your suggestion. I have found for my taste I like taking it to 130

  • @Paintbl99
    @Paintbl99 2 роки тому

    Yessss - making this tonight

  • @compunurse
    @compunurse 2 роки тому

    Honey, butter, brown sugar, bourbon for a glaze. Yum.

  • @ooppsful
    @ooppsful 3 роки тому +1

    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

  • @smitty7592
    @smitty7592 3 роки тому

    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.

  • @damienalvarez2957
    @damienalvarez2957 Рік тому

    Your film set here was freaking me out the whole time. I kept thinking, what if everything just fell into the water? 😅

  • @michaelalvarez846
    @michaelalvarez846 3 роки тому

    Saw video much earlier tried looking for it and was gone. Glad it's back

    • @MeatChurchBBQ
      @MeatChurchBBQ  3 роки тому +1

      Accidentally scheduled at midnight 😂

    • @michaelalvarez846
      @michaelalvarez846 3 роки тому

      @@MeatChurchBBQ::::awesome I was one of the lucky ones hahaha. Great vid and have a good day

  • @jimbolduc6729
    @jimbolduc6729 2 роки тому

    For the love of everything holy Matt! Tell me more regarding those pineapples behind you!

  • @SMKreitzer1968
    @SMKreitzer1968 3 роки тому

    Thanks Matt, looks delicious!

  • @cropduster5695
    @cropduster5695 2 роки тому

    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.

  • @mel_2506
    @mel_2506 3 роки тому

    Now thats an outdoor kitchen...

  • @BrianWilliams21706
    @BrianWilliams21706 3 роки тому

    That'll be great after a day of salmon fishing here in the Pacific Northwest

  • @bigmike11676
    @bigmike11676 3 роки тому

    Beautiful backdrop bro.

  • @jsmart33
    @jsmart33 2 роки тому

    Did this today, but used Honey Hog cuz that’s what I had. It was AWESOME.

    • @VivaLaVixster
      @VivaLaVixster 2 роки тому

      Did you glaze it?

    • @jsmart33
      @jsmart33 2 роки тому

      @@VivaLaVixster sure did, loved the glaze.

  • @ChrisPBacon710
    @ChrisPBacon710 Рік тому

    the "white bubbles" like he mentions that come out of cooked fish actually isn't fat its albumen - which is a protein. interesting fact.

  • @frankkottwitz6279
    @frankkottwitz6279 Рік тому

    Got the makings for some salmon tacos

  • @dacowboys01
    @dacowboys01 3 роки тому

    Wow looks awesome I personally don't like salmon. But the wife does will definitely make that for her. Nice vid

  • @robbygraham03
    @robbygraham03 Рік тому

    Enjoy life love it

  • @chrissutton8344
    @chrissutton8344 3 роки тому

    Damn dude that looks delicious.... Going to try this recipe

  • @Amocoru
    @Amocoru Рік тому

    I'd love to see this with white fish like Cod.

  • @decoy562
    @decoy562 7 місяців тому +1

    I’m eating by myself today.
    Camera guy: 👁️👄👁️

  • @Ironknuckle100
    @Ironknuckle100 Рік тому

    He is wearing a Ron Swanson Hawaiian shirt. Legend.

  • @carlsage2495
    @carlsage2495 3 роки тому

    Hell yeah gonna try it 👍🏻

  • @flopperstopper1
    @flopperstopper1 3 роки тому +1

    Hey Mr. Matt what's ya favorite as far as fillets of salmon and do you prefer skin on or off?

  • @dingo5208
    @dingo5208 3 роки тому

    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.

    • @OlesonMD
      @OlesonMD 3 роки тому

      You can beer-batter salmon and deep fry! Yes, It's wicked good!

  • @stexdoug4707
    @stexdoug4707 3 роки тому

    I like your Traeger Terraki Salmon recipe

  • @flightsimguides
    @flightsimguides 7 місяців тому

    “I ain’t mad at it”, lol…. Doing this today for game day, we’ll see how it goes.

  • @cbennett6004
    @cbennett6004 3 роки тому

    Put on at 275, set probe at 130....but that temp in 20 mins....left on for longer

  • @jaytyler3076
    @jaytyler3076 Рік тому

    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!

  • @DukeGamingShorts
    @DukeGamingShorts 3 роки тому +1

    I want to know more about that rig that the pineapples are hanging from. Want to see that in action.

    • @MeatChurchBBQ
      @MeatChurchBBQ  3 роки тому

      Mill Scale Fire Table - tune in next week to see it in action.

  • @TheRealCobraBurnout
    @TheRealCobraBurnout 3 роки тому

    looked good