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Grilled Salmon with Bourbon Maple Syrup Glaze

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Grilled salmon is a staple in the Meat Church Household. Salmon has so many great benefits; it is rich in Omega-3 fattys acids plus it is a great source of protein and B vitamins. This salmon is seasoned with our popular Honey Hog which has a natural sweetness from the honey powder. It is finished with a delicious Blanton's barrel aged maple syrup +butter glaze that will turn salmon naysayers into believers.
In true Meat Church fashion, we are gonna make this taste amazing with an optional glaze at the end that has been a huge hit when teaching BBQ from Oregon to Sweden.
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About Meat Church BBQ:
Welcome to the official Meat Church BBQ RU-vid channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #GrilledSalmon #Salmon

Опубликовано:

21 авг 2024

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Комментарии : 268

@rdfrancis516 2 месяца назад

So glad you mentioned the cooking temps. 145 is so wrong and ruins salmon. Awesome work as always Matt! 🔥

@MeatChurchBBQ 2 месяца назад

100%

@nateshenner18 2 месяца назад

122 is my sweet spot. So good

@leestebbins5051 2 месяца назад

I read somewhere 120 for wild, 130 for farm. Wild is leaner, that’s why lower temperatures. Either way the fish will flake.

@mikesikora1949 Месяц назад

Love the homage to British Columbia - where I live, and love. Great fishing on lakes and on ocean. Love the meat church arsenal.

@tracycrispino3446 2 месяца назад

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 🙏❤️🇺🇸

@MeatChurchBBQ 2 месяца назад

Awesome.

@barksjohnson1513 2 месяца назад

I’m born and raised in Alaska! Grew up on Salmon, king crab and wall sized Halibut! We smoked on Alder.

@MeatChurchBBQ 2 месяца назад

Love that!

@robertmullen5211 2 месяца назад

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.

@MeatChurchBBQ 2 месяца назад

100%!!! LOVE WIllett.

@UnforgivenTrucker 2 месяца назад

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 2 месяца назад

JP is the man. Good buddy. I also have a butter poached salmon video on this channel.

@UnforgivenTrucker 2 месяца назад

@@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. 🙏

@j.j.clingman4083 Месяц назад

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!!!!

@emmgeevideo 2 месяца назад

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.

@wimhof420 2 месяца назад

Be careful not to fly to close to the sun pal.

@MeatChurchBBQ 2 месяца назад

Love that!

@ou-kd9rc 2 месяца назад

Nice flex on the bourbon bar, I ain't mad at it!

@joeevans9079 2 месяца назад

This right here, I spent a few minutes admiring the collection of Whistle Pig, OF Birthday, Pappy, Blantons, Willet, EH Taylor, etc....

@jaysavage74 2 месяца назад

Exactly my thoughts....😂

@MeatChurchBBQ 2 месяца назад

Cheers!

@yetibartender-kq9ks 2 месяца назад

What a heck of a bourbon collection! I had to pause and admire it all! 😂 I love my Meath church glen!

@mel_steves_gardening 2 месяца назад

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.

@scandelabra7210 15 дней назад

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).

@agould53 2 месяца назад

I've been using Honey Bacon BBQ with salmon a lot. Yellow mustard binder, and little added smoked paprika. Fantastic.

@scooter433 2 месяца назад

Now we're talking. I'm trying this one. Thank you, boss! Love the videos.

@MeatChurchBBQ 2 месяца назад

Thanks Scooter

@TheOriginalZetsumei 2 месяца назад

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.

@MeatChurchBBQ 2 месяца назад

LOVE THAT

@jackycastellow351 2 месяца назад

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

@mikehedlund9631 2 месяца назад

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!

@MeatChurchBBQ 2 месяца назад

PERFECT

@SirPartyRoc 2 месяца назад

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.

@MeatChurchBBQ 2 месяца назад

So good!

@rjl1303 2 месяца назад

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!

@PSSKDerby 2 месяца назад

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!!!

@kevsagers11 2 месяца назад

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!

@MeatChurchBBQ 2 месяца назад

Sounds great!

@Rob-BC 2 месяца назад

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!

@MeatChurchBBQ 2 месяца назад

I'm headed back to BC Saturday!

@Rob-BC 2 месяца назад

@@MeatChurchBBQ Have a great time, and enjoy!

@anthonyguerra2456 Месяц назад

Meat church..Matt pitman, my favorite chef! Looks amazing 🎉

@wjwitte73 2 месяца назад

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 😋 😜.

@jonathanewert2350 2 месяца назад

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!

@MeatChurchBBQ 2 месяца назад

Totally agreed. Deez is great on salmon.

@jaysonescoe5799 2 месяца назад

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!!

@MeatChurchBBQ 2 месяца назад

NICE! Cheers!

@user-qx6rf7rb2x 2 месяца назад

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

@kevinoriley5707 2 месяца назад

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!

@MeatChurchBBQ 2 месяца назад

I did that at duck camp this year. HUGE fan!!!!

@beka4780 2 месяца назад

And for me the best rub in world and number 1: HOLY COW!!! Greetings Bernd

@MeatChurchBBQ 2 месяца назад

THANKS!!!!!

@narbekalantarians6269 2 месяца назад

Looks money. And you're absolutely right about the 125-130F IT, plus there's the carry over

@MeatChurchBBQ 2 месяца назад

100%!

@Bigheadedwon 2 месяца назад

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!

@mitchellbjerke5547 2 месяца назад

Been doing Blanco on BBQ chicken and have gotten many compliments

@MeatChurchBBQ 2 месяца назад

Thanks!

@stephenfarrell6794 2 месяца назад

Yep we pull ours off at 125-130 and it makes all the difference, much more moist.

@MeatChurchBBQ 2 месяца назад

YES!

@agib1368 2 месяца назад

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!!!

@davidcorbett7332 2 месяца назад

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!

@MeatChurchBBQ 2 месяца назад

Cheers!

@907jl 2 месяца назад

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! :)

@MeatChurchBBQ 2 месяца назад

Love it.

@drcbeartooths 2 месяца назад

gall dern, Matt! fish and bourbon - nuff said. thanks for another fun show.

@sakostwwy1903 2 месяца назад

Dang!! Wish this one had been up before Mother’s Day. Looks delicious. Adding this one to the list of must try’s.

@MeatChurchBBQ 2 месяца назад

Enjoy!

@IanHall-uo6qc 26 дней назад

You gotta re-up on the bourbon glasses for us people out in CA. I want one so bad! 😂

@Dgarza461 2 месяца назад

Hello from San Antonio Texas!!! Love the meat church content!!! Keep’em coming

@MeatChurchBBQ 2 месяца назад

We love you!!!!

@MikeJones-zl6yn 2 месяца назад

Alaskan here, you need to have them give you salmon collars. Best part of the fish to smoke🤙🏻

@kevinv.8521 2 месяца назад

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!

@MeatChurchBBQ 2 месяца назад

Thanks Kevin!!!

@ramonrobinson5185 2 месяца назад

I love to smoke salmon. Marinated in a Asian style season with a Cajun rub.

@MeatChurchBBQ 2 месяца назад

Sounds tasty!!

@ramonrobinson5185 2 месяца назад

Next time I will try your voodoo rub on it.

@rmagala 2 месяца назад

Holy Voodoo is may favorite for salmon. Maple bourbon glaze is great, I do it a lot. Don't sleep on rib candy

@MeatChurchBBQ 2 месяца назад

Great call.

@rudevalve 2 месяца назад

Certified Gold!!!!!

@MeatChurchBBQ 2 месяца назад

Thanks!

@dwaynewladyka577 2 месяца назад

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! 👍🏻👍🏻✌️

@MeatChurchBBQ 2 месяца назад

Great tip.

@nasa1nk 2 месяца назад

I have done a lot of salmon in a griddle but have not tried it on a pellet smoker. The glaze looks awesome.

@MeatChurchBBQ 2 месяца назад

It's so easy.

@kevindose8666 Месяц назад

I make a blackberry bourbon glaze! So delicious!

@Sb142sf Месяц назад

Just made it and it was so delicious

@brianm4709 2 месяца назад

"Gosh darn (editted) that is good!" Love the genuine reaction...good stuff.

@MeatChurchBBQ 2 месяца назад

Thanks!

@iamamnboi9995 2 месяца назад

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.

@MeatChurchBBQ 2 месяца назад

YES!

@-.Steven 2 месяца назад

Next salmon I grill will be done this way! Thanks Matt!

@MeatChurchBBQ 2 месяца назад

Sounds great!

@cgorzney 2 месяца назад

We love salmon so gonna do this!

@MeatChurchBBQ 2 месяца назад

Report back!

@FreeBird614Two 2 месяца назад

This is a great video, love the salmon prep, and the Blaton's is top shelf!

@MeatChurchBBQ 2 месяца назад

Thanks so much!

@tomd.benjamin762 2 месяца назад

The best part was; “Ah, Damn…I’m tellin’ you!” 😂 Looked amazing.

@MeatChurchBBQ 2 месяца назад

Yessir!

@gregvaughntx 2 месяца назад

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.

@MeatChurchBBQ 2 месяца назад

Perfect

@chewyb383 2 месяца назад

I've been making my own Honey Bourbon Glaze (3:1) but I will have to try this.

@MeatChurchBBQ 2 месяца назад

Awesome

@ToddHiller 2 месяца назад

OMG, i have to try this, looks so amazing! Cheers!

@fourpressmedia2674 2 месяца назад

Sounds deee-lish! Can't wait to try this. Thank you for the inspiration.

@MeatChurchBBQ 2 месяца назад

Welcome!

@user-fh7fq8bc1c 2 месяца назад

Plane and simply AWESOME!👍

@MeatChurchBBQ 2 месяца назад

Thanks a lot!

@hector879 2 месяца назад

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!

@MeatChurchBBQ 2 месяца назад

Do it and let me know!

@kingbarnes358 2 месяца назад

Looks delicious

@MeatChurchBBQ 2 месяца назад

Yep!

@ninohiggs6339 2 месяца назад

I do mine with cajun rub mesquite and molasses. Or rub it sown with mayonnaise with ginger , Teragon and garlic.

@MeatChurchBBQ 2 месяца назад

Love all that!!!

@mrawesome3836 2 месяца назад

That’s definitely going in my list of tries and sick bourbon bar!

@MeatChurchBBQ 2 месяца назад

Thanks!

@Rwhittaker 2 месяца назад

Love this salmon recipe. I go to Alaska often and bring back salmon. I apologize for not using your seasoning. I use Chef Paul Prudhomme salmon seasoning. It’s delicious. I realize you make your living off of your seasonings but give it a try. It’s worth it. Love the channel and use many of your other seasonings and products. All the best!

@MeatChurchBBQ 2 месяца назад

I use Paul's seasoning. :)

@FLHPI02 2 месяца назад

That bourbon bar, though! 😳😍🥰

@MeatChurchBBQ 2 месяца назад

Cheers!

@Sweeneybbq 2 месяца назад

“Got it from my Outdoor kitchen” 😂😂 Great video!!

@MeatChurchBBQ 2 месяца назад

Glad you liked it!

@Caturday123 2 месяца назад

You had me at honey hog. It’s my absolute favorite!!!!

@MeatChurchBBQ 2 месяца назад

Thank you. My kids too.

@TheKCCopper 2 месяца назад

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.

@MeatChurchBBQ 2 месяца назад

I need to try sweet chili on it. I LOVE that stuff.

@alanhughes9866 2 месяца назад

"Stupid Good", got to love the phrases

@MeatChurchBBQ 2 месяца назад

HAHA

@jerronwosel9211 2 месяца назад

Now if I could just find some Blanton's, I'd be ready to go lol! Well done, sir!

@MeatChurchBBQ 2 месяца назад

Cheers!

@joemicke 2 месяца назад

So easy and excellent!

@garytingler3222 2 месяца назад

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 !!

@MeatChurchBBQ 2 месяца назад

We will have them back on MeatChurch.com soon.

@ozzymandias1475 2 месяца назад

Ha nice one Matt. I've got bourbon bar envy now for sure!

@MeatChurchBBQ 2 месяца назад

Cheers!

@briandaffern5108 2 месяца назад

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.

@MeatChurchBBQ 2 месяца назад

I'm in.

@MatthewSkaggs 2 месяца назад

Trying this tonight!

@Rwhittaker 2 месяца назад

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.

@MeatChurchBBQ 2 месяца назад

agreed

@user-bh8zv3sp4o 2 месяца назад

For sweet heat,try hot honey hog and Matt’s burnt end glaze. Whomp sause and honey. 🔥

@MeatChurchBBQ 2 месяца назад

YES!

@JJSneed 2 месяца назад

Let's see them Whilletts!

@jasonmidiri6445 2 месяца назад

Damnnnnn that's a beaut of a bourbon collection

@MeatChurchBBQ 2 месяца назад

Cheers!

@blakethomastx 2 месяца назад

Glad to see the g shock make a come back!

@MeatChurchBBQ 2 месяца назад

They never left. :)

@walteastling6685 2 месяца назад

I just happen to have two salmon filets in the freezer. I know what I’m making tomorrow!!

@MeatChurchBBQ 2 месяца назад

BAD ASS!!!!

@keith5223 2 месяца назад

Awesome Dude, save me a bite!

@MeatChurchBBQ 2 месяца назад

Come on down.

@claylatour1899 2 месяца назад

Damn it Matt. That looks amazing. I will be making that this week or weekend no doubt.

@MeatChurchBBQ 2 месяца назад

Enjoy!

@Jules_73 2 месяца назад

I can smell that through the monitor. Man, that looks tasty!

@MeatChurchBBQ 2 месяца назад

It was.

@-.Steven 2 месяца назад

Jajajajaja! Hecko en Tejas! 😂 Jajajajajajaja Jilarious! Almost as funny as hecko en chine 😆 The Salmon looks Awesome!

@MeatChurchBBQ 2 месяца назад

Thanks!

@kendo411 2 месяца назад

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

@MeatChurchBBQ 2 месяца назад

The hunt is real.

@gerryhenning7337 2 месяца назад

I’ve used Voodoo on Salmon and thought it was very good too!

@MeatChurchBBQ 2 месяца назад

Thanks for that!

@coketrain4755 2 месяца назад

I need that bourbon bar so hard to get stuff like that locally tho

@russellburress6240 2 месяца назад

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

@MeatChurchBBQ 2 месяца назад

I'll let a few slip past me next week so they can make their way down to you!

@BradJoel-il5jr 2 месяца назад

Went to cooper's landing alaska last year. I got a few salmons left need to try this

@MeatChurchBBQ 2 месяца назад

Perfect

@joshadamson4979 2 месяца назад

We need a red fish video!

@ryleelewis7333 2 месяца назад

Just bought that hat at the supply shop last weekend!

@MeatChurchBBQ 2 месяца назад

Thanks for coming in!

@parneypots 2 месяца назад

You had me at Blantons!

@MeatChurchBBQ 2 месяца назад

Cheers!

@chava9820 2 месяца назад

Cool shirt 👍🏻

@davidweidner1675 2 месяца назад

Dawn time to head to Lake Michigan

@MeatChurchBBQ 2 месяца назад

good luck!

@IsaacAlejo-yj2fr 2 месяца назад

Want that shirt

@NinjaMonkeyPrime 2 месяца назад

Well shoot, now I want some bourbon.

@MeatChurchBBQ 2 месяца назад

Cheers!

@jamessmith796 2 месяца назад

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.

@MeatChurchBBQ 2 месяца назад

skin on