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.
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 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!!!
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 👏🏼!
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!
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.
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.
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
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.
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!
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 :)
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.
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
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.
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!
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!
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!
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.
@@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.
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 !
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
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.
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.
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
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!
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.
