TR
The Rub SocietyGrilled salmon is a staple in the Meat Church Household. I bet people think we eat brisket everyday at the Meat Church, but it's nice to mix it up and go lighter from time to time. Salmon has so many great benefits; rich in Omega-3 fattys acids plus it is a great source of protein and B vitamins. 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.
Ingredients
- (1) full salmon filet
- Meat Church Honey Hog or Deez Nuts Honey Pecan
- 1/2 stick of butter
- 1 C Grade A Maple Syrup
- Cedar grilling planks or unwaxed butcher paper if using a pellet grill
Instructions
- Prepare your Smoker or Grill
Prepare your smoker to a temperature of 275.
We recommend lighter smoking wood or pellet for this smoke. We used hickory in the video above. Pecan, alder wood or fruit wood will also pair nicely with fish while not being too overpowering. - Prepare the Salmon
Place the filets on the 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 or Deez Nuts Honey Pecan rub on all sides.
- Cook the Salmon
While the fish is smoking, melt the butter and mix with the maple syrup. - Glaze the salmon 5 degrees prior to your desired internal temp which will be 5 - 10 mins before the end of the cook. Most folks like salmon 120 - 125 even though the USDA recommendation is 145. 145 is well done and too far for my preference. Therefore I glaze at 115 - 120 internal. We glazed at 120 in the above video which was 30 minutes into the cook.
- Continue cooking the fish until it reaches an internal temperature of 125 degrees. Remove the fish. Place it on a plate to rest for 10 minutes.
