Grilled salmon is a staple in the Meat Church Household. Salmon has so many great benefits; 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.
This cook is always special to me as I use salmon filets that Mrs. Meat Church & I caught on our annual guest chef trip to the West Coast Fishing Club in Haida Gwaii, British Columbia.Â
Meat Church How To YouTube Video:Â https://youtu.be/JzC8KVFIXrI
Ingredients
- (1) full salmon filet
- Meat Church Honey HogÂ
- 1/2 C of butter
- 1 C Grade A Maple Syrup
- Cedar grilling planks (soaked) or unwaxed butcher paper if using a pellet grill
Prepare your Smoker or Grill
Prepare your smoker to a temperature of 325. We recommend lighter smoking wood or pellet for this smoke. We used maple in ths video. Pecan, alder wood or a fruit wood will also pair nicely with fish while not being too overpowering.
Prepare the Salmon
Place the filets on the soaked grilling planks or butcher paper (if using a pellet grill). A full filet will require at least 2 planks.
Season with Meat Church Honey Hog.
Allow to adhere at least 15 minutes.
Cook the Salmon
While the fish is smoking, melt the butter in a small pot and mix in the maple syrup.
When the salmon has reached 120 internal temperature in the thickest part, glaze it with the maple syrup\butter glaze. You can use the Thermapen ONE to check temp.
Cook for another 7 - 10 minutes. The salmon should be 125 - 130 internal temp
Remove the fish from the grill. Allow to rest for 10 minutes.
Slice, spatula it off the skin and enjoy!!
