Grilled Salmon - Part 1 of 6 Summer Grilling Series
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- Опубликовано: 20 июн 2024
- Grilled Salmon
Part 1 of 6 Summer Grilling Series
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#MeatChurchBBQ #Salmon #GrilledSalmon 
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This series kickin' off with Salmon is amazing!
That looks delicious! Thanks for the inspiration Matt.
Love grilled salmon. Thanks for this video.
Made this tonight. Amazingly good. Thanks Matt!
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!
I'm new to smoking and cooking on my Traeger. Thanks for all the tips its helped a lot!
Awesome 👍. Also, using the dock cleats for handles on the cutting board is genius!
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 Matt, looks delicious!
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!
Thanks Mat. Love your recipes. My wife loves the barbeque meatloaf. We did a sweet and sour version. Both are fantastic.
Your guys stuff is so awesome I keep coming back for my recipes for my family!!
Wow I can almost taste it! Looks amazing!
Thanks Matt you never disappoint, thumbs up from Australia
Yup.. I know what I'm making this weekend🤤
Mathew, good job. I'm proud of you.
Absolutely love this recipe, the shirt and this channel. "I know what I'm about, Son." - Ron Swanson
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!
Just tried this. This is 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 !
Awesome can’t wait to try it!
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.
Making this tonight, can't wait to try it!
As an Alaskan you have inspired me to give this a try and see how my fellow Alaskans enjoy it.
Dayum! That looks 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! 🙏🏻
My first time doing salmon on the Traeger. Came out great.
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
Trying this one tonight!
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
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?
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 👏🏼!
Hell yeah gonna try it 👍🏻
I grew up in that lake. So many fun memories.
Super cool!
Looks good!!!
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. 😁
Damn dude that looks delicious.... Going to try this recipe
Lobster, crab/stone crab, scallops, tuna, red snapper, grouper you name it keep the ideas coming!😋
Love it.
Rockin RSVLTS today!! Love the shirt! Ron Swanson’s Shirt of Greatness!
Salmon is the heat. I bet this is going to be good
Yessss - making this tonight
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.
Looks delicious! If you served this at a BBQ cookoff in the other category, how would you plate it?
god damn , ilove this cooking channel. PERFECT!!
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
I have not been able to find a recipe for salmon that I like, but this one here might be the one!
Beautiful backdrop bro.
Wow Matt awesome
I've been afraid to smoke fish without a plank. Guess I don't have to be. That looks amazing!
I’ve been using the brown sugar bourbon pellets and it makes me food smell amazing and taste amazing
I bet!
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.
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!
looked good
Enjoy life love it
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.
Hey Mr. Matt what's ya favorite as far as fillets of salmon and do you prefer skin on or off?
I have to agree with the temp of your suggestion. I have found for my taste I like taking it to 130
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!
Wow looks awesome I personally don't like salmon. But the wife does will definitely make that for her. Nice vid
Looks great Matt.
Looking forward to more seafood vids. I recently picked up a cast iron tray for cooking/serving oysters and shrimp. Looking forward to trying them out on my RT 700.
Love that salmon. Omg. At first it looked like you were standing in the water. LOL.
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
I have some honey hog so I am totally making this tonight!!
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!
Great video! Il be trying this tonight on my kamado cooker. Thank you! (Awesome shirt where can I get one like that?)
I like your Traeger Terraki Salmon recipe
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
That'll be great after a day of salmon fishing here in the Pacific Northwest
I was there when you taught it in Sweden. Came here for a refresher
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
Looks great, but is it enough time for the seasoning to adhere before glazing? Looked like the seasoning would run off when glazing.
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!
Where can I find your soy teriyaki glaze? Btw, this was awesome. Great job. Super fan
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!
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.
You can beer-batter salmon and deep fry! Yes, It's wicked good!
I just bought that shirt. Had to have 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!
Totally. I always recommend to make it your own! Love Roanoke….I went to Northwest HS.
Matt great video, what is the glaze recipe?
Nothing like deez nuts on salmon 😂 I'm super jealous of that cooking set up you got waterside, you are straight chillin 😎
I juss grilt up sum salmons lass nite. Looks good. 👍 eat. More. Meat.
Looks delicious and am looking forward to trying this. Where can I get that butcher block/cutting board?
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.
Great setup out on the water, beautiful salmon as well. Awesome sauce! 👏
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.
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
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
For the love of everything holy Matt! Tell me more regarding those pineapples behind you!
Missed opportunity to call that rub Beez Nuts......think about it 🤣🤣
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.
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 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
Nice shirt! Love RSVLTS
Maple syrup always a winner salmon chicken and pork
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.
Now thats an outdoor kitchen...
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.
Matt, do you leave the shelve on the bottom or do you move it up some?
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.
WOW MATT CAN COOK SALMON
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!