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.
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!!
