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!!!
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 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!
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 👏🏼!
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.
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.
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!
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.
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
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.
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.
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 :)
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!
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!
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!
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
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.
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
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!
@@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.
PNW guy here so I do a fair amount of salmon. Will be trying this for sure. My go to is soy, local hot honey, coconut sugar, and sriracha. I marinate for at least 6 hours and then basically do the same as you did no my Traeger. A family favorite. Works great on steelhead as well, maybe even better than salmon. Looking forward to this series.
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.
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?
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 !
This series kickin' off with Salmon is amazing!
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!
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 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!
As an Alaskan you have inspired me to give this a try and see how my fellow Alaskans enjoy it.
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!
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 👏🏼!
Lobster, crab/stone crab, scallops, tuna, red snapper, grouper you name it keep the ideas coming!😋
Love it.
Absolutely love this recipe, the shirt and this channel. "I know what I'm about, Son." - Ron Swanson
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.
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
Love grilled salmon. Thanks for this video.
Boy that salmon looks great. Throwing my Alaskan wild salmon we caught last week on my Traeger right now! Appreciate you Meat Church family! 🙏🏻
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.
Salmon is the heat. I bet this is going to be good
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!
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
I grew up in that lake. So many fun memories.
Super cool!
Thanks Mat. Love your recipes. My wife loves the barbeque meatloaf. We did a sweet and sour version. Both are fantastic.
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
Nothing like deez nuts on salmon 😂 I'm super jealous of that cooking set up you got waterside, you are straight chillin 😎
Thanks Matt you never disappoint, thumbs up from Australia
I was there when you taught it in Sweden. Came here for a refresher
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.
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.
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
My first time doing salmon on the Traeger. Came out great.
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
Mathew, good job. I'm proud of you.
Ron Swanson is my spirit animal
Same!
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!
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!
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.
I'm new to smoking and cooking on my Traeger. Thanks for all the tips its helped a lot!
Honey, butter, brown sugar, bourbon for a glaze. Yum.
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!
That looks delicious! Thanks for the inspiration Matt.
Made this tonight. Amazingly good. Thanks Matt!
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
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!
I’m eating by myself today.
Camera guy: 👁️👄👁️
Missed opportunity to call that rub Beez Nuts......think about it 🤣🤣
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.
I don't have butcher paper. Will foil work?
Maple syrup always a winner salmon chicken and pork
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 afraid to smoke fish without a plank. Guess I don't have to be. That looks amazing!
Awesome 👍. Also, using the dock cleats for handles on the cutting board is genius!
Your guys stuff is so awesome I keep coming back for my recipes for my family!!
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
Making this tonight, can't wait to try it!
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
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!
Yup.. I know what I'm making this weekend🤤
Hey Mr. Matt what's ya favorite as far as fillets of salmon and do you prefer skin on or off?
That'll be great after a day of salmon fishing here in the Pacific Northwest
Awesome can’t wait to try it!
He is wearing a Ron Swanson Hawaiian shirt. Legend.
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.
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 juss grilt up sum salmons lass nite. Looks good. 👍 eat. More. Meat.
I have to agree with the temp of your suggestion. I have found for my taste I like taking it to 130
I'd love to see this with white fish like Cod.
Your film set here was freaking me out the whole time. I kept thinking, what if everything just fell into the water? 😅
Now thats an outdoor kitchen...
I’ve been using the brown sugar bourbon pellets and it makes me food smell amazing and taste amazing
I bet!
For the love of everything holy Matt! Tell me more regarding those pineapples behind you!
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.
Trying this one tonight!
Rockin RSVLTS today!! Love the shirt! Ron Swanson’s Shirt of Greatness!
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
I have some honey hog so I am totally making this tonight!!
We eat salmon once a week, and now Deez Nuts is the only way we season it anymore!
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
I like your Traeger Terraki Salmon recipe
Got the makings for some salmon tacos
Just tried this. This is delicious!!!
Beautiful backdrop bro.
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!
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.
PNW guy here so I do a fair amount of salmon. Will be trying this for sure. My go to is soy, local hot honey, coconut sugar, and sriracha. I marinate for at least 6 hours and then basically do the same as you did no my Traeger. A family favorite. Works great on steelhead as well, maybe even better than salmon. Looking forward to this series.
Sounds tasty!
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.
Wow I can almost taste it! Looks amazing!
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 bought that shirt. Had to have it
Okay this is on my "We gotta try this " list... COWBOY Bone in steaks for this weekend 🙂
“I ain’t mad at it”, lol…. Doing this today for game day, we’ll see how it goes.
Good ol’ Speeder Creek Lake.
Haha yep!!!
Sweden, Portland Oregon
Thanks Matt, looks delicious!
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 !
Would love to learn how to smoke salmon and cheese on my Oklahoma Joe's Bronco!
the "white bubbles" like he mentions that come out of cooked fish actually isn't fat its albumen - which is a protein. interesting fact.
I AINT MAD AT IT!!😂
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.
Yessss - making this tonight
Put on at 275, set probe at 130....but that temp in 20 mins....left on for longer
are we removing the bottom skin before cooking?