This guy is one of the best kept secrets of you tube. Stumbled upon it looking for tri tip and now I'm on the band wagon.thank you so much! Also FYI....I'm now going to frequent ace hardware and more Lowe's...lol
Did that yesterday! It turned out awesome! Used a sweet and Smokey rub it tasted like candy! Thanks Jeff I use ur recipes constantly! I don’t need a cook book I just watch u for ideas!✌️
Sorry to be offtopic but does anybody know a tool to get back into an Instagram account?? I was dumb lost my account password. I would appreciate any tips you can give me
@Alan Raphael i really appreciate your reply. I got to the site through google and I'm in the hacking process now. I see it takes quite some time so I will reply here later when my account password hopefully is recovered.
Removing the skin? Smh 🤦🏽♂️ that is one of the best parts of fish, retains moisture and is packed with nutrients. If you haven’t enjoyed a crispy salmon skin, you’re missing out! Smoke on 🔥💨
Lost me at taking off the skin. If you want you can remove that skin and flash fry it before serving but my gosh, that's some good flavor we're just tossing out. Skin on for me
Hi Jackie, on the new grills with Wifire Traeger recommends starting with the lid closed. They have updated that in the operating instructions. Chef Jason
Nice job Jason! I have a question regarding which make of Traeger to get. I’m on the fence between the pro 575 and the entry level Ironwood. Add issue is ability to grill.I grill probably six out of seven nights. I’ve been warned that the pro 5 75 may not grill well while the entry level Ironwood gets hotter and you can drop the rack lower. Never had a smoker before. Your thoughts? Thanks Steve
Hi Steve, while both grills get up to 500°, I like the ironwood a bit more as it has multi position bottom shelf and top shelf. It also has more cooking surface. They are both great grills and will do a nice job of everyday cooking and searing. I feel the features of the ironwood give it the edge. Hope that helps, Chef Jason
I understand the idea of “to taste” as we are all a bit different with our pallets, but it would help to give some general numbers… ex. “To taste, and for me that’s going to be about a full table spoon of seasoning per filet. You may want a bit more or less, but that’s about average in your typical restaurant.” Thank you
"To taste" is a misnomer because I at least need to know a starting point. I've never done this and don't want to ruin it. So plz give me some specific amounts. Thanks
Grill grate works too, just be careful so if you happen to have fish that sticks to the grate, you don’t tear it up taking it off the grill. I would use a spatula or offset spatula versus Tongs
Hi Todd, the only time I get that dirty smoke is during ignition, once the grill is up and running, the smoke is clean and good to go. Happy Cooking, Chef Jason
Sharon, there is info on each bag of pellets that shows you what pairs best. I love the fruit woods to cook with, they deliver smooth and easy smoke flavor
i am curious as to why you cut the fat off, that is the only part of the fish (aside from proteins from the meat) that is good for you. Plus, fat means flavor... that is why i am so delicious.
Hi Oscar-Mike, I personally am not a fan of the grilled fat flavor in salmon, totally can leave it on if you prefer, just not my flavor thing. Chef Jason
@@thewizardscircle7237 we started off with our videos inside an Ace store Garden center, trying to compete with air handling units and such. We are all dialed in now with Mics and a Studio. Thanks for the feedback. Chef Jason
This guy has no idea what he’s doing! No skin? Idiotic! Tons of sugar? Idiotic! You won’t even get the lightest true taste of the salmon with all that sweet shit on it! He needs serious lessons on how to prepare and grill most likely anything at this point!
Worst piece of smoked fish I’ve ever tasted. So salty we tossed it out. Had another filet, cooked it without any thing, just the filet. Again fishy, fishy YUK. I think I’ll stick to Mahi-mahi
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Chef Jason is that friend we all need.
Why thank you. Happy cooking. Chef Jason
This guy is one of the best kept secrets of you tube. Stumbled upon it looking for tri tip and now I'm on the band wagon.thank you so much! Also FYI....I'm now going to frequent ace hardware and more Lowe's...lol
Thanks Matt so much for the comment and compliment!
Thanks Matt, glad you enjoy the videos. Thanks for the great compliment too. You rock! Chef J
Did that yesterday! It turned out awesome! Used a sweet and Smokey rub it tasted like candy! Thanks Jeff I use ur recipes constantly! I don’t need a cook book I just watch u for ideas!✌️
Is fish supposed to taste like candy? Lol
remove Skin
Season Fish. Oil + Rub
Smoke at 180 degrees x 50'
375 degrees x 20' until internal temp is 145-150 degrees
Add glaze and cook x 5'
Sorry to be offtopic but does anybody know a tool to get back into an Instagram account??
I was dumb lost my account password. I would appreciate any tips you can give me
@Langston Marcos Instablaster ;)
@Alan Raphael i really appreciate your reply. I got to the site through google and I'm in the hacking process now.
I see it takes quite some time so I will reply here later when my account password hopefully is recovered.
@Alan Raphael it did the trick and I actually got access to my account again. I'm so happy:D
Thank you so much, you saved my ass!
excellent instructions, and so easy! Me and my Traeger are getting to know each other. looking forward to trying the salmon recipe! Thank you
Thanks Marcie! Let us know if there is a recipe you'd like to see next!
great recipe and I love the detail on the cook times. Great job, my Salmon turned out great
Great to hear. Thanks for watching and happy cooking. Chef Jason
Chef Jason I’m so glad I found you on this channel
Why thank you. I’m glad we found each other. Let’s get cooking!! Chef Jason
Kid: “Mom can we get Guy Fieri?!” Mom: “we have Guy Fieri at home.” Guy Fieri at home^^
Lol. That’s awesome!! Chef Jason
Removing the skin? Smh 🤦🏽♂️ that is one of the best parts of fish, retains moisture and is packed with nutrients. If you haven’t enjoyed a crispy salmon skin, you’re missing out! Smoke on 🔥💨
I can see both sides of this, just not my taste preference. Happy Grilling!!!
I’ve never taken off the skin nor have ever raised my pellet smoker to 375 for salmon, he’s a #newb
Supposed to slow cook on your smoker 👌
Lost me at taking off the skin. If you want you can remove that skin and flash fry it before serving but my gosh, that's some good flavor we're just tossing out. Skin on for me
Thought Traegar said to leave hood open when first heating grill , to vent possible explosive gasses , which has happened before.
Hi Jackie, on the new grills with Wifire Traeger recommends starting with the lid closed. They have updated that in the operating instructions. Chef Jason
Nice job Jason! I have a question regarding which make of Traeger to get. I’m on the fence between the pro 575 and the entry level Ironwood. Add issue is ability to grill.I grill probably six out of seven nights. I’ve been warned that the pro 5 75 may not grill well while the entry level Ironwood gets hotter and you can drop the rack lower. Never had a smoker before. Your thoughts?
Thanks
Steve
Hi Steve, while both grills get up to 500°, I like the ironwood a bit more as it has multi position bottom shelf and top shelf. It also has more cooking surface. They are both great grills and will do a nice job of everyday cooking and searing. I feel the features of the ironwood give it the edge. Hope that helps, Chef Jason
I understand the idea of “to taste” as we are all a bit different with our pallets, but it would help to give some general numbers… ex. “To taste, and for me that’s going to be about a full table spoon of seasoning per filet. You may want a bit more or less, but that’s about average in your typical restaurant.”
Thank you
Great point, I'll be sure to add that into the mix. Chef Jason
Good morning from the UK, do you have a site with all your recipes? Cheers
Hi Robbo - Thanks for watching! We keep Chef's recipes here tips.acehardware.com/ just search by keyword.
Did you void your warranty by using a different brand of pellets?
You will not void your warranty. Just be sure to use food grade cooking pellets and not heating pellets.
"To taste" is a misnomer because I at least need to know a starting point. I've never done this and don't want to ruin it. So plz give me some specific amounts. Thanks
What do you recommend to cook the salmon on if I don't have the Traeger grill pan?
I'm doing mine right on the grill and it turned out great
Grill grate works too, just be careful so if you happen to have fish that sticks to the grate, you don’t tear it up taking it off the grill. I would use a spatula or offset spatula versus Tongs
Thanks Chef!
Welcome Steve. Thanks for watching. Chef Jason
when you leave it in while increasing the temp you don't think you get "dirty" smoke on the salmon
Hi Todd, the only time I get that dirty smoke is during ignition, once the grill is up and running, the smoke is clean and good to go. Happy Cooking, Chef Jason
Do you have a guide as to which flavor pellets works best fir different types of meats?
Sharon, there is info on each bag of pellets that shows you what pairs best. I love the fruit woods to cook with, they deliver smooth and easy smoke flavor
I can't find the link to the receipe?
Hi Steven,
Here you are!
tips.acehardware.com/videos/salmon-on-the-traeger/
i am curious as to why you cut the fat off, that is the only part of the fish (aside from proteins from the meat) that is good for you. Plus, fat means flavor... that is why i am so delicious.
Hi Oscar-Mike, I personally am not a fan of the grilled fat flavor in salmon, totally can leave it on if you prefer, just not my flavor thing. Chef Jason
he sound like guy fury and chris farley
No more coffee for you !
that red bull chaser after a double shot espresso,. yowsa :-) Chef Jason
The only problem your temp probe is touching a metal
Hi Marco, thanks for the comment. Chef Jason
this is subjective, but I think you are wrong about removing the skin. That is the best part with all flavorful nice fat
Totally subjective, which is great. Some people love the fat flavor, I don’t like it much. Happy cooking. Chef Jason
Thanks for the videos, they are good. Keep them coming
The skin is the best part with most of the good fats.
It has a funny taste I don’t enjoy. If you like it, rock on and edit the recipe to keep the skin on. Happy Cooking. Chef Jason
Had to ruin it by adding all that sugar to it.
The Cookster the beauty of recipes is that you can adjust them as needed with more or less of anything. Thanks for watching
You lost me at "Sugar".
Brad Umholtz adjust the recipe to meet your needs. They are totally customizable. Thanks for watching. Chef Jason
Me too, check out ketorubs seasonings, the bbq one is sweet, no sugar, great for the smoker.
Can't find the recipe???
Dana Giovannello
www.dropbox.com/s/0pxt324u1c4m5eb/2019%20Ace%20Recipe%20-%20Glazed%20Salmon%20-%20Traeger%20Style.docx?dl=0
Recipe link above
@@ChefJasonMorse Tried it out last night and it was great. Enjoyed your video. Thanks Dana
When you applied your glaze, you ruined the rub. Heat the glaze and pour it over without ruining the rub,
Thanks for the feedback, the rub is part of the glaze as we used it in the glaze as the seasoning. Happy Cooking. Chef Jason
Didn’t even show us the finished product . Should cut in half and show us
You are loud in all your videos, calm down, we hear you!
Noted!
LoL.. You know you can just turn down your volume right. You do have that control in your own home or on what ever device you use. Smh.
@@jclarke6073 yeah I know how volume control works. I'm saying he's yelling, loud high energy, I'm saying he can bring it down a notch. Smh
@@thewizardscircle7237 we started off with our videos inside an Ace store Garden center, trying to compete with air handling units and such. We are all dialed in now with Mics and a Studio. Thanks for the feedback. Chef Jason
As soon as you skinned off, I stopped watching
Why?
This guy has no idea what he’s doing! No skin? Idiotic! Tons of sugar? Idiotic! You won’t even get the lightest true taste of the salmon with all that sweet shit on it! He needs serious lessons on how to prepare and grill most likely anything at this point!
Hey Thanks for all the nice compliments Barker. Happy Cooking, Chef Jason
As soon as you said skinless I stopped watching.
I live in a coastal town known for commercial fishing.
It’s always skin on for me.
Worst piece of smoked fish I’ve ever tasted. So salty we tossed it out. Had another filet, cooked it without any thing, just the filet. Again fishy, fishy YUK. I think I’ll stick to Mahi-mahi
This guy doesn't dig on salmon?