Thanks for sharing Matt, I’m making it this weekend! I did the smoked baked beans and Mac & cheese for the holiday weekend. Amazing just as you said it would be. We prayed and honored our fallen veterans as well 🙏❤️🇺🇸
Love fresh wild Pacific salmon, living in southern BC we're lucky enough to catch our own every fall to put in the freezer. When I eat salmon I like to keep it quite simple with lightly spiced and fresh dill but my favorite way is eat it raw, of course after it's been frozen for minimum 10 days in my freezer.
I'm with you on the Salmon finish temp. I pull mine at 120 and let it carry to about 125 tops. Tender, juicy and full of flavor. I'm looking forward to trying that glaze. Great cook, Matt!
Great way to cook and eat salmon, talking about the belly fat, i catch whitefish and lake trout just north of Toronto, in lake simcoe, ice fishing and i have always kept the belly strips with about 1 inch of meat and then smoked, even some of the old timers i fish with said they didnt eat smoked fish.... till they tried my strips, loads of flavour there, just thought i share that with you
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.
@@MeatChurchBBQ I heard that. I'm a trucker...from Myrtle, Mississippi...down the road from Malcom Reed and Heath Riles. Currently in Austin, TX. Headed to San Antonio. I love running the pits when I'm home. I actually build my own smokers. I'm working on three patents right now. Hopefully, y'all will be using them. 🙏
Coming from the PNW I cry when someone cooks to 145º. Wastes a glorious piece of fish. No more than 125º for me and the missus. Love your row of Willett too. I have a ton, even some old wax tops. Best bourbon IMO.
Made this last night after watching the other video! Did one filet with honey hog and the other with honey hot… the family loved both! Thanks for giving me my new favorite salmon recipe!
We have used both Deez Nutz and Honey Hog. Love them both. The Honey Hog is sweeter, the Deez Nutz is more pecan flavored. And the glaze is spectacular!
I have been making your "Summer Series" Salmon with Honey Hog since day one because I didn't have Deez Nutz at the time. I have had people that "hate" salmon have seconds and thirds! Such a great recipe and an absolute family favorite.
Great video Matt! I totally agree about fishing in BC being absolutely amazing. You treated that spring (chinook) salmon exactly how it should be done and that maple glaze was perfect. I’d never thought of using my paper for fish, great idea! Thanks for sharing!!!
I catch Salmon on Lake Michigan spring through fall and I’m always looking for new recipes. Definitely trying this simple yet delicious recipe soon. Thanks for the awesome seasonings and for producing excellent videos to showcase your products!
Loved all the fishing talk in this one (and of course the food looks great too). I lived in Alaska for a couple years and worked with a fishing charter/campground there for a summer. I’d highly recommend Seward, AK and, specifically, Miller’s Landing’s charter trips if you find yourself there. Hard to beat Alaskan salmon (and rockfish and halibut).
We grilled Copper River salmon tonight on our Traeger using your Honey Hog rub and Maple Butter glaze recipe. AMAZING! We will be grilling this often from now on - thank you so much for this "stupid delicious" recipe! I just ordered Blanton's Bourbon Maple syrup too ... nuff said
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.
Lower smoking temps keeps the albumin away if people dont care for that, 160 on super smoke, glaze 1/2 way and pull @ 130. Letting the salmon sweat with the rub for a 1/2 hour acts like brine that help keep the albumin away also. Honey Hog is amazing on Salmon! Enjoy.
My salmon recipe is very similar, except I glaze with the Bachans Japanese BBQ sauce that I’ve seen on this channel before. It’s fantastic and my wife loves it as well! I also just love that Bachans sauce on all kinds of stuff, so quick shout out to them!
I live on the lower Columbia River and always looking for new salmon recipes on the pellet grill. Thanks for the video. Also, "Straight from the Barrel" Is the only Blanton's worth the hype IMO. Good call Brother!!
And as you drop this dime! I’m having fresh yellow fin tuna for lunch. Straight from OBX!! This past weekend for the wife’s 50th!! I did score some fresh Canadian salmon as well!! Cheers Matt and the all the gang!!
Meet church I am a very very big fan of a really good salmon for sure!!! I will grill my salmon on a brown paper bag cut about a 1/4” wider than the fillet and coat the bag with a high heat oil or even butter and then put my fish on it!! After cooking it to definitely not overcook like you said at a 125 to 130 is my preferred doness then will coat it with a mixture of a BBQ sauce that I make with a bourbon maple syrup of my seriously the very first time I seen a BBQ salmon on the menu at a restaurant I was that definitely doesn’t even sound good!! After trying it I was definitely glad that I was talked into getting it to try for sure!! So delicious for real but I said I could definitely kick it up a notch and after trying it with a bourbon maple syrup and a homemade BBQ sauce that I make and have sold to several restaurants over the years I have definitely found my new favorite way to cook salmon and I have not found one person that has not liked it at all either!!! Definitely have to give it a try for yourself and I promise you that you won’t be mad for trying it either!!! Awesome video buddy!!!!
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?
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!!!
Love your stuff, my girls and I watch quite a bit. Today was the first time I've heard you use GD - 100% your right but it definitely caught me off guard.
Great job Matt. You get two thumbs up from this Alaskan for not overcooking your salmon!!! That's pretty much my go to glaze as well, stick of butter, cup of good maple syrup, and a shot or two of Knob Creek. Will have to give Honey Hog a try this summer. I normally just go SPG, but I can see where HH would go well with salmon. I like the butcher paper idea too. Bet your dog loved the drippings on the floor! :)
He owns Meat Church so of course he’s going to promote his products. Honey Hog really is as good as he said. I put it on a pork butt and probably ate 4lb of it in 3 days. I have 4 of their seasonings and they’re all great. Honey Hog and Holy Gospel are my favorites. Holy Cow on Smash Burgers too!
We do have great seafood in Canada. Maple syrup is a fantastic match with it. Also, hardware stores will sell untreated cedar planks, and they can cut them for you. Cedar planked salmon is awesome. That salmon looks great. Cheers, Matt! 👍🏻👍🏻✌️
Howdy Matt! Come bring the family to Kelowna BC, it’s in the OKANAGN VALLEY. We’ve got world class skiing, fishing, beaches, lakes, wineries, chefs, and golf!! 45min flight from Vancouver we’d love to have you pay us a visit.
My favorite way of cooking salmon is in my wood-fired "pizza oven". My wife let me buy it if I promised to use it for more than pizzas. I have stayed out of divorce court by cooking a lot of salmon in it. I'm always looking for new ways to glaze salmon so this recipe will be my next venture.
Good stuff! I’ve never been a big fan of salmon, but maybe it’s because it’s been over cooked. I’ll try it soon with this recipe and cook it to 130ish. Thanks for the quality content!
Did you cook it with the skin on? It looked like you did, but i wasn't positive. Looks amazing as always. I use your rubs alot and haven't found any that we didn't like.
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 !!
Have been doing the large filets with a sweet chili sauce, will definitely do the Blanton’s. Matt you do such a great job on anything you produce. Keep on smoking brother.
The best salmon I ever made I pulled at 125, no regrets. I do tend to go for heavier smoke without a sweet glaze though. But I don't plan to ever cook beyond 130 tops.
Matt - Meat Church is my 100% go to in Seattle WA from DD Meats! Headed to Toronto in a week, I couldn't catch the name of your pal Danny's steakhouse in Toronto?
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.
Im only missing 3 letters to complete my blantons bottle collection but they are hard to get love it though especially for an old fashion with a smoke orange and grilled orange slice, smoked simple syrup too
I can hear the Aggie Yell Leaders now, hooting it up for that salmon cook, looks awesome. Next time your up here and catch a nice size chinook, take it home, cover all of it in a 1/4 inch of salt for about 18 hours, then rinse and put in cold water for an hour, remove and pat dry, put uncovered in the fridge over night, then cold smoke over maple for a couple of hours. Best damn lox I've ever had.
Luckily I don't have to fly to Canada or Alaska for fresh caught salmon I love 10 miles north of the Columbia River separating Washington state from Oregon right now we have the Spring Chinook Salmon Run so I'll definitely try this recipe. On a side note , over Memorial Day weekend in Fort Bragg California just north of Mendocino they have what they advertise as the world's largest salmon barbecue
Also for wild caught salmon Please pull off at 120. It will raise to about 125. It doesn’t have the fat content to tolerate 130 or more. Store bought may be ok at 130-135 But wild caught will be too dry.
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So glad you mentioned the cooking temps. 145 is so wrong and ruins salmon. Awesome work as always Matt! 🔥
100%
122 is my sweet spot. So good
I read somewhere 120 for wild, 130 for farm. Wild is leaner, that’s why lower temperatures. Either way the fish will flake.
Thanks for sharing Matt, I’m making it this weekend!
I did the smoked baked beans and Mac & cheese for the holiday weekend.
Amazing just as you said it would be. We prayed and honored our fallen veterans as well 🙏❤️🇺🇸
Awesome.
Love the homage to British Columbia - where I live, and love. Great fishing on lakes and on ocean. Love the meat church arsenal.
I have done a lot of salmon in a griddle but have not tried it on a pellet smoker. The glaze looks awesome.
It's so easy.
Love fresh wild Pacific salmon, living in southern BC we're lucky enough to catch our own every fall to put in the freezer. When I eat salmon I like to keep it quite simple with lightly spiced and fresh dill but my favorite way is eat it raw, of course after it's been frozen for minimum 10 days in my freezer.
I'm with you on the Salmon finish temp. I pull mine at 120 and let it carry to about 125 tops. Tender, juicy and full of flavor. I'm looking forward to trying that glaze. Great cook, Matt!
PERFECT
Great way to cook and eat salmon, talking about the belly fat, i catch whitefish and lake trout just north of Toronto, in lake simcoe, ice fishing and i have always kept the belly strips with about 1 inch of meat and then smoked, even some of the old timers i fish with said they didnt eat smoked fish.... till they tried my strips, loads of flavour there, just thought i share that with you
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.
JP is the man. Good buddy. I also have a butter poached salmon video on this channel.
@@MeatChurchBBQ I heard that. I'm a trucker...from Myrtle, Mississippi...down the road from Malcom Reed and Heath Riles. Currently in Austin, TX. Headed to San Antonio. I love running the pits when I'm home. I actually build my own smokers. I'm working on three patents right now. Hopefully, y'all will be using them. 🙏
I've been using Honey Bacon BBQ with salmon a lot. Yellow mustard binder, and little added smoked paprika. Fantastic.
Coming from the PNW I cry when someone cooks to 145º. Wastes a glorious piece of fish. No more than 125º for me and the missus. Love your row of Willett too. I have a ton, even some old wax tops. Best bourbon IMO.
100%!!! LOVE WIllett.
Made this last night after watching the other video! Did one filet with honey hog and the other with honey hot… the family loved both! Thanks for giving me my new favorite salmon recipe!
Sounds great!
I’m born and raised in Alaska! Grew up on Salmon, king crab and wall sized Halibut! We smoked on Alder.
Love that!
We have used both Deez Nutz and Honey Hog. Love them both. The Honey Hog is sweeter, the Deez Nutz is more pecan flavored. And the glaze is spectacular!
Totally agreed. Deez is great on salmon.
I have been making your "Summer Series" Salmon with Honey Hog since day one because I didn't have Deez Nutz at the time. I have had people that "hate" salmon have seconds and thirds! Such a great recipe and an absolute family favorite.
LOVE THAT
Great video Matt! I totally agree about fishing in BC being absolutely amazing. You treated that spring (chinook) salmon exactly how it should be done and that maple glaze was perfect. I’d never thought of using my paper for fish, great idea!
Thanks for sharing!!!
I catch Salmon on Lake Michigan spring through fall and I’m always looking for new recipes. Definitely trying this simple yet delicious recipe soon. Thanks for the awesome seasonings and for producing excellent videos to showcase your products!
Loved all the fishing talk in this one (and of course the food looks great too). I lived in Alaska for a couple years and worked with a fishing charter/campground there for a summer. I’d highly recommend Seward, AK and, specifically, Miller’s Landing’s charter trips if you find yourself there. Hard to beat Alaskan salmon (and rockfish and halibut).
We grilled Copper River salmon tonight on our Traeger using your Honey Hog rub and Maple Butter glaze recipe. AMAZING! We will be grilling this often from now on - thank you so much for this "stupid delicious" recipe! I just ordered Blanton's Bourbon Maple syrup too ... nuff said
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'm headed back to BC Saturday!
@@MeatChurchBBQ Have a great time, and enjoy!
We're lucky to live in BC because I cook salmon at least once a week using different glazes and only to 125F. It's always delicious 😋 😜.
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.
So good!
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.
YES!
Lower smoking temps keeps the albumin away if people dont care for that, 160 on super smoke, glaze 1/2 way and pull @ 130. Letting the salmon sweat with the rub for a 1/2 hour acts like brine that help keep the albumin away also. Honey Hog is amazing on Salmon! Enjoy.
My salmon recipe is very similar, except I glaze with the Bachans Japanese BBQ sauce that I’ve seen on this channel before. It’s fantastic and my wife loves it as well! I also just love that Bachans sauce on all kinds of stuff, so quick shout out to them!
I did that at duck camp this year. HUGE fan!!!!
I live on the lower Columbia River and always looking for new salmon recipes on the pellet grill. Thanks for the video.
Also, "Straight from the Barrel" Is the only Blanton's worth the hype IMO. Good call Brother!!
And as you drop this dime! I’m having fresh yellow fin tuna for lunch. Straight from OBX!! This past weekend for the wife’s 50th!! I did score some fresh Canadian salmon as well!! Cheers Matt and the all the gang!!
NICE! Cheers!
Now we're talking. I'm trying this one. Thank you, boss! Love the videos.
Thanks Scooter
Meet church I am a very very big fan of a really good salmon for sure!!! I will grill my salmon on a brown paper bag cut about a 1/4” wider than the fillet and coat the bag with a high heat oil or even butter and then put my fish on it!! After cooking it to definitely not overcook like you said at a 125 to 130 is my preferred doness then will coat it with a mixture of a BBQ sauce that I make with a bourbon maple syrup of my seriously the very first time I seen a BBQ salmon on the menu at a restaurant I was that definitely doesn’t even sound good!! After trying it I was definitely glad that I was talked into getting it to try for sure!! So delicious for real but I said I could definitely kick it up a notch and after trying it with a bourbon maple syrup and a homemade BBQ sauce that I make and have sold to several restaurants over the years I have definitely found my new favorite way to cook salmon and I have not found one person that has not liked it at all either!!! Definitely have to give it a try for yourself and I promise you that you won’t be mad for trying it either!!! Awesome video buddy!!!!
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?
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!!!
Hello from San Antonio Texas!!! Love the meat church content!!! Keep’em coming
We love you!!!!
Love your stuff, my girls and I watch quite a bit. Today was the first time I've heard you use GD - 100% your right but it definitely caught me off guard.
Great job Matt. You get two thumbs up from this Alaskan for not overcooking your salmon!!! That's pretty much my go to glaze as well, stick of butter, cup of good maple syrup, and a shot or two of Knob Creek. Will have to give Honey Hog a try this summer. I normally just go SPG, but I can see where HH would go well with salmon. I like the butcher paper idea too. Bet your dog loved the drippings on the floor! :)
Love it.
Great recipe as usual. I honestly can’t believe no one has commented on that bourbon wall. That’s a lot of good and rare bottles you have sir!
Cheers!
Meat church..Matt pitman, my favorite chef! Looks amazing 🎉
He owns Meat Church so of course he’s going to promote his products. Honey Hog really is as good as he said. I put it on a pork butt and probably ate 4lb of it in 3 days.
I have 4 of their seasonings and they’re all great. Honey Hog and Holy Gospel are my favorites.
Holy Cow on Smash Burgers too!
Been doing Blanco on BBQ chicken and have gotten many compliments
Thanks!
We do have great seafood in Canada. Maple syrup is a fantastic match with it. Also, hardware stores will sell untreated cedar planks, and they can cut them for you. Cedar planked salmon is awesome. That salmon looks great. Cheers, Matt! 👍🏻👍🏻✌️
Great tip.
Fantastic! Curious if you debated de-boning before throwing in on the smoker?
There were not a lot of pin bones in these luckily but I do tell folks to watch out for them.
Matt - Thanks for the temperature comment. I have a friend who fishes salmon on Lake Michigan a lot. He will enjoy this. Keep up the great videos!
Thanks Kevin!!!
Yep we pull ours off at 125-130 and it makes all the difference, much more moist.
YES!
Looks money. And you're absolutely right about the 125-130F IT, plus there's the carry over
100%!
Howdy Matt! Come bring the family to Kelowna BC, it’s in the OKANAGN VALLEY. We’ve got world class skiing, fishing, beaches, lakes, wineries, chefs, and golf!! 45min flight from Vancouver we’d love to have you pay us a visit.
My favorite way of cooking salmon is in my wood-fired "pizza oven". My wife let me buy it if I promised to use it for more than pizzas. I have stayed out of divorce court by cooking a lot of salmon in it. I'm always looking for new ways to glaze salmon so this recipe will be my next venture.
Be careful not to fly to close to the sun pal.
Love that!
Dang!! Wish this one had been up before Mother’s Day. Looks delicious. Adding this one to the list of must try’s.
Enjoy!
Good stuff! I’ve never been a big fan of salmon, but maybe it’s because it’s been over cooked. I’ll try it soon with this recipe and cook it to 130ish. Thanks for the quality content!
Do it and let me know!
Great work. Where do you fish in CA. Charter recommendations?
I’m going to try this when I get back from an AK fishing trip. Can also you do a recipe for halibut?
100% will do!
Did you cook it with the skin on? It looked like you did, but i wasn't positive. Looks amazing as always. I use your rubs alot and haven't found any that we didn't like.
skin on
This is a great video, love the salmon prep, and the Blaton's is top shelf!
Thanks so much!
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 !!
We will have them back on MeatChurch.com soon.
And for me the best rub in world and number 1: HOLY COW!!! Greetings Bernd
THANKS!!!!!
I love to smoke salmon. Marinated in a Asian style season with a Cajun rub.
Sounds tasty!!
Next time I will try your voodoo rub on it.
Just made it and it was so delicious
I do mine with cajun rub mesquite and molasses. Or rub it sown with mayonnaise with ginger , Teragon and garlic.
Love all that!!!
Have been doing the large filets with a sweet chili sauce, will definitely do the Blanton’s. Matt you do such a great job on anything you produce. Keep on smoking brother.
I need to try sweet chili on it. I LOVE that stuff.
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?
OMG, i have to try this, looks so amazing! Cheers!
gall dern, Matt! fish and bourbon - nuff said. thanks for another fun show.
Sounds deee-lish! Can't wait to try this. Thank you for the inspiration.
Welcome!
Holy Voodoo is may favorite for salmon. Maple bourbon glaze is great, I do it a lot. Don't sleep on rib candy
Great call.
Does the West Coast Fishing Club fly in a few offset smokers for you to work with while you are there? Sounds like a great time.
Traegers
The best salmon I ever made I pulled at 125, no regrets. I do tend to go for heavier smoke without a sweet glaze though. But I don't plan to ever cook beyond 130 tops.
Perfect
I've been making my own Honey Bourbon Glaze (3:1) but I will have to try this.
Awesome
Alaskan here, you need to have them give you salmon collars. Best part of the fish to smoke🤙🏻
Next salmon I grill will be done this way! Thanks Matt!
Sounds great!
Matt - Meat Church is my 100% go to in Seattle WA from DD Meats! Headed to Toronto in a week, I couldn't catch the name of your pal Danny's steakhouse in Toronto?
Danny McCallum
We love salmon so gonna do this!
Report back!
I make a blackberry bourbon glaze! So delicious!
Now if I could just find some Blanton's, I'd be ready to go lol! Well done, sir!
Cheers!
"Gosh darn (editted) that is good!" Love the genuine reaction...good stuff.
Thanks!
Ha nice one Matt. I've got bourbon bar envy now for sure!
Cheers!
The best part was; “Ah, Damn…I’m tellin’ you!” 😂 Looked amazing.
Yessir!
Where did you get the lil barrel you had the glen in? Cant wait to make it to the store next month!
Etsy.
Damn it Matt. That looks amazing. I will be making that this week or weekend no doubt.
Enjoy!
That’s definitely going in my list of tries and sick bourbon bar!
Thanks!
You had me at honey hog. It’s my absolute favorite!!!!
Thank you. My kids too.
You gotta re-up on the bourbon glasses for us people out in CA. I want one so bad! 😂
I see that you are not brining the Salmon before you smoke/cook it?
Recipe sounds amazing! What do I have to do to go fishing with you up in Canada? lol
Several of our customers booked this year. www.westcoastfishingclub.com/
Plane and simply AWESOME!👍
Thanks a lot!
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.
Im only missing 3 letters to complete my blantons bottle collection but they are hard to get love it though especially for an old fashion with a smoke orange and grilled orange slice, smoked simple syrup too
The hunt is real.
Went to cooper's landing alaska last year. I got a few salmons left need to try this
Perfect
“Got it from my Outdoor kitchen” 😂😂
Great video!!
Glad you liked it!
Nice flex on the bourbon bar, I ain't mad at it!
This right here, I spent a few minutes admiring the collection of Whistle Pig, OF Birthday, Pappy, Blantons, Willet, EH Taylor, etc....
Exactly my thoughts....😂
Cheers!
What would you recommend for sides with this?
I’m on it! But I know that maple syrup has to be killer. I use a Buffalo Trace beard oil and balm from Duke Canyon. Awesome scent!
It's great
Certified Gold!!!!!
Thanks!
Hey Matt, I don’t have a traeger, is this possible on a regular grill?
I can hear the Aggie Yell Leaders now, hooting it up for that salmon cook, looks awesome.
Next time your up here and catch a nice size chinook, take it home, cover all of it in a 1/4 inch of salt for about 18 hours, then rinse and put in cold water for an hour, remove and pat dry, put uncovered in the fridge over night, then cold smoke over maple for a couple of hours.
Best damn lox I've ever had.
I'm in.
For sweet heat,try hot honey hog and Matt’s burnt end glaze. Whomp sause and honey. 🔥
YES!
Looks delicious
Yep!
Trying this tonight!
I just happen to have two salmon filets in the freezer. I know what I’m making tomorrow!!
BAD ASS!!!!
I need that bourbon bar so hard to get stuff like that locally tho
Luckily I don't have to fly to Canada or Alaska for fresh caught salmon I love 10 miles north of the Columbia River separating Washington state from Oregon right now we have the Spring Chinook Salmon Run so I'll definitely try this recipe. On a side note , over Memorial Day weekend in Fort Bragg California just north of Mendocino they have what they advertise as the world's largest salmon barbecue
I'll let a few slip past me next week so they can make their way down to you!
Also for wild caught salmon
Please pull off at 120. It will raise to about 125. It doesn’t have the fat content to tolerate 130 or more.
Store bought may be ok at 130-135
But wild caught will be too dry.
agreed
What is that Weller with the tube front and center!?
That bourbon bar, though! 😳😍🥰
Cheers!