I have been overcooking my salmon for years, did not realize how good it could be until I tried this cook. Literally melted in my mouth, thanks Matt for always educating instead of just pushing product.
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!!!
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 👏🏼!
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!
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.
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
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!
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!
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 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
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?
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!
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 have same size fillet and set my pellet smoker to 275 and I only get to 115F internal in one hour. It takes me 1.5 hours to get to 125F. I don't know how you getting there in 45 minutes! Also mine has all that white protein bubbles even one hour in.
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
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
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.
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.
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.
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.
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!
G;day Matt, I am in the Land Down Under. Great videos, as a newbie i am learning heaps. I have been told that salmon needs to have a brine first, did you do this or just go straight in fresh ? Thanks for your educational videos mate.
Just did this recipe to the T tonight and I had the same experience. Stuck to it like it was super glued on. Also had all the fat pool up on the sides from about half way through cooking. Didn't notice that happened on his video, was also the first time I've ever tried to use paper to keep the grill cleaner...
@@Breezio69 I’ve been doing this without the paper but spraying oil and placing skin side down. Cook at 250 to 135/140 then take it off the smoker and put it skin side down on a VERY hot pan to crisp up the skin for just a couple minutes. Works awesome.
I've been doing something close to this for a few years with Tony Chachere's Creole Seasoning and brown sugar, but I cook it as low as I can get my RecTec (usually 180), and then let it get to 125. Seasoning aside, I'd be interested to see what you thought about it. Takes longer but you can just swipe your finger right through it.
Love it, Matt! Would you be able to spray it out a bit lighter on the salmon? It looked like the rub/crust was kind of melting away when you poured the glaze over it. Looked awesome! Thanks for the tip of butcher paper during the cook-have smoked countless times and never on butcher paper. PRO TIP! I’m going to stop down from Roanoke and give you a jar of my all around BBQ rub I’ve worked on over the past 10-12 years to get some feedback. Keep the summer videos coming!
Used your way of cooking but used a Citrus Siracha rub and orange blossom honey for the glaze then topped with orange zest. First time cooking salmon after the wife talked me into something besides beef haha
Not a salmon guy but I'd imagine you could follow the same steps/recipe on the Texas slam (redfish, speckled trout and flounder). Would you happen to know/suggest internal temps on these three common Gulf coast beauties?
I'm new to grilling salmon. Other videos/articles I've come across talk about curing the salmon for several hours. Is that necessary? I like the simplicity of your approach.
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 !
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.
@@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.
![ร้อยพ่อพันแม่ - WanMai [Official MV]](http://i.ytimg.com/vi/XY2pNYASEbg/mqdefault.jpg)
I have been overcooking my salmon for years, did not realize how good it could be until I tried this cook. Literally melted in my mouth, thanks Matt for always educating instead of just pushing product.
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!
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 👏🏼!
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!
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. 😁
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
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!
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!
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.
Lobster, crab/stone crab, scallops, tuna, red snapper, grouper you name it keep the ideas coming!😋
Love it.
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 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
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
Thanks Mat. Love your recipes. My wife loves the barbeque meatloaf. We did a sweet and sour version. Both are fantastic.
Boy that salmon looks great. Throwing my Alaskan wild salmon we caught last week on my Traeger right now! Appreciate you Meat Church family! 🙏🏻
Hey Mr. Matt what's ya favorite as far as fillets of salmon and do you prefer skin on or off?
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!
Going to try this tonight with your seasoning. Do you not pat it dry before adding seasoning? Do I need to?
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!
Love grilled salmon. Thanks for this video.
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 have same size fillet and set my pellet smoker to 275 and I only get to 115F internal in one hour. It takes me 1.5 hours to get to 125F. I don't know how you getting there in 45 minutes! Also mine has all that white protein bubbles even one hour in.
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.
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
My first time doing salmon on the Traeger. Came out great.
I’ve been using the brown sugar bourbon pellets and it makes me food smell amazing and taste amazing
I bet!
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
Salmon is the heat. I bet this is going to be good
Looks delicious and am looking forward to trying this. Where can I get that butcher block/cutting board?
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!
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.
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
Thanks Matt you never disappoint, thumbs up from Australia
I don't have butcher paper. Will foil work?
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
Matt, did you leave the skin on or remove? Do you have recommendation either way?
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.
Looks great, but is it enough time for the seasoning to adhere before glazing? Looked like the seasoning would run off when glazing.
I have to agree with the temp of your suggestion. I have found for my taste I like taking it to 130
I grew up in that lake. So many fun memories.
Super cool!
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
Ron Swanson is my spirit animal
Same!
I'm new to smoking and cooking on my Traeger. Thanks for all the tips its helped a lot!
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.
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.
I was there when you taught it in Sweden. Came here for a refresher
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.
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.
Honey, butter, brown sugar, bourbon for a glaze. Yum.
Looks delicious! If you served this at a BBQ cookoff in the other category, how would you plate 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!
I gotta ask..........whats in that yeti cup?
and I think I'll be doing this salmon labor day weekend at the lake. Thanks Meat Church
G;day Matt, I am in the Land Down Under. Great videos, as a newbie i am learning heaps. I have been told that salmon needs to have a brine first, did you do this or just go straight in fresh ?
Thanks for your educational videos mate.
Maple syrup always a winner salmon chicken and pork
god damn , ilove this cooking channel. PERFECT!!
Missed opportunity to call that rub Beez Nuts......think about it 🤣🤣
Any way to get the skin not to stick to the paper? I didn’t realize that was going to happen
Just did this recipe to the T tonight and I had the same experience. Stuck to it like it was super glued on. Also had all the fat pool up on the sides from about half way through cooking. Didn't notice that happened on his video, was also the first time I've ever tried to use paper to keep the grill cleaner...
@@Breezio69 I’ve been doing this without the paper but spraying oil and placing skin side down. Cook at 250 to 135/140 then take it off the smoker and put it skin side down on a VERY hot pan to crisp up the skin for just a couple minutes. Works awesome.
I've been doing something close to this for a few years with Tony Chachere's Creole Seasoning and brown sugar, but I cook it as low as I can get my RecTec (usually 180), and then let it get to 125. Seasoning aside, I'd be interested to see what you thought about it. Takes longer but you can just swipe your finger right through it.
Sounds tasty!!
@@MeatChurchBBQ I've also done it with Holy Gospel and it was very nice!
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
My pit boss 820xl good from 250-300. Which would you set it to for this cook?
I have not been able to find a recipe for salmon that I like, but this one here might be the one!
What were those pineapples for hanging in the background? I saw them in a few videos but I don't think they were ever used!
That looks delicious! Thanks for the inspiration Matt.
Made this tonight. Amazingly good. Thanks Matt!
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 film set here was freaking me out the whole time. I kept thinking, what if everything just fell into the water? 😅
Love it, Matt! Would you be able to spray it out a bit lighter on the salmon? It looked like the rub/crust was kind of melting away when you poured the glaze over it. Looked awesome! Thanks for the tip of butcher paper during the cook-have smoked countless times and never on butcher paper. PRO TIP!
I’m going to stop down from Roanoke and give you a jar of my all around BBQ rub I’ve worked on over the past 10-12 years to get some feedback. Keep the summer videos coming!
Totally. I always recommend to make it your own! Love Roanoke….I went to Northwest HS.
Where can I find your soy teriyaki glaze? Btw, this was awesome. Great job. Super fan
Used your way of cooking but used a Citrus Siracha rub and orange blossom honey for the glaze then topped with orange zest. First time cooking salmon after the wife talked me into something besides beef haha
Skin on or skin off? Looks delicious
Great video! Il be trying this tonight on my kamado cooker. Thank you! (Awesome shirt where can I get one like that?)
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!
Your guys stuff is so awesome I keep coming back for my recipes for my family!!
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.
Rockin RSVLTS today!! Love the shirt! Ron Swanson’s Shirt of Greatness!
Not a salmon guy but I'd imagine you could follow the same steps/recipe on the Texas slam (redfish, speckled trout and flounder).
Would you happen to know/suggest internal temps on these three common Gulf coast beauties?
Making this tonight, can't wait to try it!
I'm new to grilling salmon. Other videos/articles I've come across talk about curing the salmon for several hours. Is that necessary? I like the simplicity of your approach.
It’s an option but definitely not necessary
Does this salmon filet have the skin on the bottom side? Great video!
For the love of everything holy Matt! Tell me more regarding those pineapples behind you!
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 !
Did you say 1/2 cup butter mixed with 1 cup of syrup?
Is the vent on the grill open or shut for smoking? And you leave the dial on smoke? Or move to temp?
I juss grilt up sum salmons lass nite. Looks good. 👍 eat. More. Meat.
are we removing the bottom skin before cooking?
Yup.. I know what I'm making this weekend🤤
I just wanna know where you got that shirt bro, I need me one of those
He is wearing a Ron Swanson Hawaiian shirt. Legend.
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?
You were supposed to cook to an internal temperature of like 125°
@@erichenberger that part I know, but i watched this video to guide me. I could have set the temp and checked on it every 5 minutes I guess
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.
Matt, do you leave the shelve on the bottom or do you move it up some?
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.
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.
Yessss - making this tonight