Canadian Salmon - Catch & Cook

Catch & Cook Canadian Salmon - Butter Poached Salmon
I recently had the good fortune of being invited to be the guest chef on a trip to Haida Gwaii, British Columbia, Canada with the West Coast Fishing Club thanks to a referral from my friend Tuffy Stone. My wife and I were lucky enough to catch some beautiful chinook (king) and coho (silver) salmon as well as enormous halibut and lingcod. The scenery was 2nd to none with humpback and orca (Killer) whale sightings, bald eagles, sea lions & seals. Such an amazing trip to what felt like an untouched part of the world.
I could not wait to come home and get to work in my outdoor kitchen preparing some of this amazing fish that we caught. I'm always looking to learn new cooking techniques, so I worked with Blaine, the executive chef at The Clubhouse in Haida Gwaii, on a new take on salmon. He recommended I sear the skin then butter poach the salmon. If you don't care for the skin you can skip that step or even remove it. This is such an easy technique, yet sophisticated taste. In this video we prepare this on a Traeger Timberline XL, but it clearly could be done on your stove and oven.
Recipe: www.meatchurch...
West Coast Fishing Club: westcoastfishi...
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Butcher Block - Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer: bit.ly/MCThermapen
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Welcome to the official Meat Church BBQ KZbin 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​ #Salmon #CanadianSalmon

[@livefirerepublic]

Nothing I love more than catch and cook, let alone SALMON!!

[@MeatChurchBBQ]

Facts!

[@rjl1303]

Definitely trying this method on my Lake Michigan Salmon I catch regularly. Always looking for new recipes and this sounds delicious. Glad you had a great trip and Thank you for sharing your recipes and making awesome seasonings!

[@jamesmoore5322]

Nothing better than caught fish and yes cooking outside. Best way ever.

[@kaywatson6505]

Grew up in western Washington State. I have had salmon a million different ways. Steamed in wine garlic and onion served over pasta with burst cherry tomatoes and mushrooms, low baked with beer and onions, soda cracker crusted and pan fried, stick baked over camp fires...

[@ryanaustin1970]

As a Canadian i cant wait to see the video .. glad you enjoyed yourself

[@MeatChurchBBQ]

Amazing part of the world.

[@screaminyj]

I love how YT in September is like a show and tell of everyone's summer outings. :) My wife just caught a 15lb coho this weekend, so I see using this technique in the very near future. Great stuff, as always.

[@MeatChurchBBQ]

Fantastic!!!!

[@spenkew]

I'm from BC and really glad that you had a great time here!

[@MeatChurchBBQ]

So beautiful!

[@TheKyle800]

Thx for doing some Canadian cooking. I’m a big fan of your ribs and have most of them lol. Hope you do more Canadian cooking!!

[@MeatChurchBBQ]

More to come. Next week in fact.

[@keithtrosen7954]

Awesome. Thanks for the video. My neighbor just got back from Alaska and brought me some salmon and halibut and have no idea how to cook it. I asked him and he said "hell, I don't know that's why I gave it to you". Definitely doing this and patiently waiting for the halibut video. Cool part is I just bought the Texas sugar and the ocho pack and it is suppose to be in my mailbox tomorrow!! so it's perfect timing on my end. Thanks again and keep up the great work!!

[@MeatChurchBBQ]

Fantastic!!

[@nates9321]

Absolutely amazing, Matt. Congrats on the trip and thank you for all the amazing content. As you say "I ain't mad at it". Cannot wait to try this recipe.

[@MeatChurchBBQ]

Much appreciated!

[@Wi11duhbea5t]

Awesome stuff Matt I like the change up with the fish and now your going to give me a head start on thanksgiving

[@MeatChurchBBQ]

I'm committed to cooking fish even if it won't get nearly the clicks.

[@terryhamilton985]

Incredible adventure. I grew up in western Washington State. Salmon fishing throughout my younger years. My favorite fish to eat is Salmon…great times. Your cook looks amazing. Congrats. Try that salmon slathered in Mayo, then once done sprinkle with chopped green onion. Cedar planking is awesome too.

[@MeatChurchBBQ]

I have heard of the mayo trick. I will def try that! I have lots to play with. Thank you for the comment!

[@garytingler3222]

That is one of the best salmon recipes I have seen !!!

[@MeatChurchBBQ]

It's so good!

[@billystpaul8907]

Looks like you and wife got to have the fishing trip of a lifetime. A nice piece of fish as well...that's for the video as well...

[@MeatChurchBBQ]

Man it was a bucket list trip for sure.

[@brianschroeder2463]

My P’s just got back from Alaska with a ton of salmon! Great looking recipe, definitely sharing with them 👍🏻🇺🇸

[@MeatChurchBBQ]

Awesome!

[@brianmoody2549]

Great job the color looks great,very fresh,the ingredients flavor looks delicious.😊

[@SirPartyRoc]

Love Salmon and always looking for different ways to cook and prepare. My wife is not a big fan of the "fishy" taste (of any fish) so this method is worth trying. Thanks as always!

[@MeatChurchBBQ]

Hope you enjoy!

[@dwaynewladyka577]

Great looking salmon. We do have some incredible fish up here in Canada, including salmon. Cedar planking salmon is also good too. Cheers, Matt! ✌️👍👍🇨🇦🎣

[@MeatChurchBBQ]

Cheers!

[@PSSKDerby]

Great video! Salmon skin is so tasty when done right. Love fishing on the BC coast. Chinook are also known as ‘springs’ in Canada.

[@beardeddude9168]

Those fishing experiences out there are life changing. You should do one fishing the Gulf one of these days as well.

[@MeatChurchBBQ]

I have some good angler buddies there. We have talked about it. It will happen one day soon hopefully.

[@walterkopriva9735]

What a meal!

[@MeatChurchBBQ]

Yessir!

[@cameronweas5649]

Need more catch and cooks! Great video, already got my Texas sugar out here in CA

[@MeatChurchBBQ]

Enjoy!!

[@jasonhollinger9513]

What an amazing trip. Thanks for sharing some pics and a cook with what you caught. I like salmon a lot. I’ve caught tuna and king fish down on the Texas coast during some fishing trips out of Port A. Nothing beats fresh caught fish. Your salmon looks pretty stinkin’ good. Good stuff.

[@MeatChurchBBQ]

I have to agree. It doesn't get the clicks or views that a brisket would, but we are committed to showing various ways to cook it.

[@jasonhollinger9513]

Well you have my attention. Thanks for committing to sharing and teaching a variety of things to grill and smoke and showing the many ways in which to cook them.

[@mmr0221]

Wishing I was fishing

[@TeamEmperor]

Damn that looks good!

[@Ramonet3000]

Loved this!

[@whatsdenniscooking6746]

Oh yea. Looks delicious!

[@redbone7040]

Thanks this is a must try💯😋😋😋👌

[@MeatChurchBBQ]

So good!

[@DP-lx1jn]

Great video! Finally made it to the store last week! Grabbed some merch and some Gospel! Will be back!!

[@SnackPack913]

That fishing trip looks amazing. Would love to do that some day. I really need to get back into hunting. There is something different about eating the meat that you have personally harvested.

[@PilotDiggerdavid]

Went to Alaska this summer and the Salmon was amazing! Thanks for the new tip and the Texas Sugar!

[@MeatChurchBBQ]

Awesome!!!!

[@yeeyeepacnw]

Just caught some Silvers yesterday and making this tonight!

[@MeatChurchBBQ]

Awesome. Keep me posted!!

[@Mtts28]

Tuffy is the Matt of Virginia BBQ. He’s royalty here in the commonwealth.

[@MeatChurchBBQ]

Tuffy would be on my BBQ Mt Rushmore.

[@fourpressmedia2674]

That looks great. Can't wait to try it. 👍

[@MeatChurchBBQ]

Hope you enjoy!

[@victorlui5955]

Cool!!! Let's go fishing and grilling. 🍻🍺😊

[@danielmiddleton8173]

Crispy salmon skin with maple syrup butter is right up there in my flavour books. More difficult to perfect than crispy chicken skin but awesome nonetheless. Sweet savoury skin chip! Yes, I'm a Canuck, with the U in a couple words, sorry.

[@rmagala]

Voodoo is my go to for salmon, I'll have to try Texas Sugar. I'm a skin on guy, crisp it up.

[@MeatChurchBBQ]

I love Voodoo on seafood as well. I think you will like Texas Sugar in this case.

[@WyloSuggs]

Glad you enjoyed BC, excited to try this out!

[@MeatChurchBBQ]

GORGEOUS part of the world. I felt like I was on the set of Netflix's Alone.

[@Fungster117]

Never would I guess you coming to my hometown of Vancouver would ever be in you videos even if it was brief

[@MeatChurchBBQ]

We love Vancouver. It had been too long!

[@deanm4138]

Very cool Matt , Canadian fan here can’t wait to see more Canadian content

[@MeatChurchBBQ]

Tune in this Wednesday for another one in that case!

[@nomansland78]

Man that color. What a difference from farm raised and wild.

[@MeatChurchBBQ]

Totally.

[@jaysonescoe5799]

We love salmon!! As well I like using. McCormick mesquite. Smoked with oak!

[@MeatChurchBBQ]

Love it!

[@pardefarmeaurx3720]

Chill that butter and reuse it for more salmon and seafood dishes or bruschetta with capers and salmon roe

[@mikesr3011]

That looks sooo good! The only way I can get wild caught salmon is to purchase it in my local store. Not as fortunate as you were to go on a trip like that to catch my own. One question: what do you suggest one does with the left over butter poaching liquid after your done cooking the salmon? Hate to waste all that glorious flavored butter especially at around $5.00 a pound these days.

[@StuysBBQ]

Are you kidding me. I was going ask in the comments about a Canadian Thanksgiving video! Thanks so much!

[@MeatChurchBBQ]

Next Wed!

[@johnmarkpool4097]

Hey Pitmaster Matt: I got my New Texas Sugar today while we're staying in Prescott, AZ and dabbed a wet finger to taste it! Man that really pops! I'm grilling my Sweetheart Wife a never frozen Salmon steak center cut fillet on the cool side of my Old Smokey traveler grill. They're now sitting with your Texas Sugar ready to "kiss the grill!" Can't wait to taste it! BTW, thanks for the very prompt perfect shipping. A Native Texan from Liberty Hill, Texas, John Mark

[@sakostwwy1903]

We have been cooking fish like this for years. Most of our fish fall between 2-5lbs with Kokanee or Pup Laketrout. We make foil boats and place the seasoned fish fillet in them with about 1/2 cube of butter. Smoke on 250 till the fish is flakey with a fork. I like 1/2 Killer Hogs and 1/2 Old Bay with a sprinkle of garlic powder on top for my seasoning or a Blackening seasoning. I’ve just recently discovered Meat Church and look forward to trying their rubs next fishing season. Congrats on a great catch and loved the video

[@MeatChurchBBQ]

Awesome feedback. We have a Gourmet seafood seasoning that is like a spicy Old Bay that you might like. Cheers!

[@sakostwwy1903]

@@MeatChurchBBQ excellent!!! I must have missed that on your site. I will look again and get some ordered up. Thank you.

[@dangercovey]

Fishing for sport only, not eating, fish is practically a vegetable. But yeah, I had an awesome CA fishing trip and brought home a bunch of salmon and halibut that was delicious. I've never seen fish deep fried in butter, I bet it was awesome.

[@MeatChurchBBQ]

It was delicious poached.

[@jhaas68865]

The amount of butter used makes Julia Child smile from the afterlife.

[@MeatChurchBBQ]

😂

[@barriebrown5384]

West Coast Fishing Club is awesome!

[@MeatChurchBBQ]

I can't say enough good things about them.

[@danielross7084]

The "green stuff" adds years to our smoking careers. Eat the green stuff too.

[@tonyschumann5850]

Nice job on the video but I would like to see more fishing video of your trip. Thanks again.

[@MeatChurchBBQ]

More to come!

[@pturzy1]

I believe my friend goes fishing there as a guys trip every year.

[@jordanrichart9123]

So awesome.

[@MeatChurchBBQ]

Thank you!

[@marshall5021]

Matt's eating greens oh no lol love what you're doing man. Gotta try this

[@MeatChurchBBQ]

Thanks Marshall.

[@marshall5021]

@@MeatChurchBBQ would you do some soups or stew videos with you smoker. Like beef stroganoff? Lol try to lol

[@1GaryKenaiAK]

You need to come to Kenai Alaska for fishing 🎣.

[@MeatChurchBBQ]

That would be cool!

[@jerrylittle7574]

I cook salmon about once a week.. I'll have to try this method. Post the fishing video! Would like to see ya'll catching all those fish!

[@MeatChurchBBQ]

Love to hear that. I need to make a video with some of the clips for sure.

[@nwliving]

Nice

[@BozardsInAlaska]

Hard to beat fresh Alaskan salmon. Grateful to have a freezer full year round 🎣

[@MeatChurchBBQ]

That is awesome!

[@chasecook3854]

Just put 70lbs of Chinook in my freezer. Glad to see some different options for cooking them up!

[@MeatChurchBBQ]

That is awesome!

[@rperry70]

Good looking recipe, but it will be hard for me to abandon the planks. My favorite way to cook salmon.

[@MeatChurchBBQ]

I do like that as well. Good thing I came home with over 120lbs of filets. ;)

[@Senn2729]

I live in Weatherford,TX and would LOVE to come to one of your classes!

[@MeatChurchBBQ]

We hope to be scheduling some soon. We were just waiting on it to cool off. Signup fr the newsletter at meatchurch.com as that is where we announce.

[@smokefire_southern_eats]

Awesome post!

[@MeatChurchBBQ]

Thanks!

[@injuryx]

Great video as always, Matt. Curious what kind of GShock you're wearing ... I think you have a couple you rotate.

[@jasonprice9823]

Atlantic Salmon is where it's at.

[@mmr0221]

Is the skin gonna be crispy using this method? I like the skin to be crispy

[@moebiusandtheironhide6399]

He said “sophisticated” while putting three sticks of butter in a pan for one fish. Bro

[@robertmullen5211]

Hailing from the PNW I would put our salmon up against the best in the world. I have been blessed to take two trips to Nootka Island Lodge for similar fishing. Only accessible by float plane or boat it is as pristine and unspoiled as it gets. Would recommend for anyone.

[@hb7030]

Well duh, most of the world also considers PNW salmon to be the best. Alaska is part of the PNW though.

[@robertmullen5211]

@@hb7030 You do get some debate. Some people favor Scottish salmon. Some favor Atlantic. The Ora King coming out of New Zealand would get some votes. I am certainly partial to PNW but it isn't quite clear cut

[@MeatChurchBBQ]

Fantastic!

[@hb7030]

@@robertmullen5211 NZ salmon were introduced. Scottish salmon are farmed. PNW salmon are the only salmon that are truly wild in large quantities. Farmed salmon is gross.

[@northofsixty2]

Great recipe Matt, question about the butter, I know its had raw salmon in it but do you repurpose it for anything?

[@MeatChurchBBQ]

I tossed it.

[@NJD1997]

I would love to see a week night pellet grill chicken breast recipe from y’all!

[@obtuseangler768]

Soak in one part scotch, one part soy, one part oil for a couple hours then grill. You're welcome🤓

[@MeatChurchBBQ]

I’ll give it a shot!

[@livefirerepublic]

🔥🔥🔥🔥🔥🔥🔥

[@daveevans7438]

Would love to see a video of the trip..

[@MeatChurchBBQ]

I'm going to put together a short video. It's insane! westcoastfishingclub.com/

[@WhiskeyDale]

Halibut is the best !

[@MeatChurchBBQ]

I have to agree. Can't wait to cook that for a video.

[@BrianA-kg6dt]

🇨🇦 🇨🇦 🇨🇦

[@CGLFishing]

If you don't have a smoker can a gas grill or an oven at the same temo work?

[@MeatChurchBBQ]

Yes!

[@CGLFishing]

@@MeatChurchBBQ thank you so much! Going to try a few of your recipes soon!!

[@dongiovannoni3687]

Hey Matt great cook. Love salmon. I didn’t hear the set temp of the Traeger when you poached the salmon. What was it?

[@leeroyhegwood6240]

He said 300 deg

[@MeatChurchBBQ]

300.

[@dongiovannoni3687]

@@leeroyhegwood6240 thanks LeeRoy

[@tlongmx4]

Matt, do you cure the salmon before smoking it?

[@MeatChurchBBQ]

No.

[@tlongmx4]

@@MeatChurchBBQ thanks!

[@markwindholz816]

Halibut is my favorite. Veey expensive to buy.

[@MeatChurchBBQ]

I can't wait to make a video on that.

[@francinecorry633]

What do we use the left over butter for.

[@MeatChurchBBQ]

I didn't have a use for 3 sticks of fishy butter so I pitched it in this case.

[@francinecorry633]

@@MeatChurchBBQ What a waste,with the cost of dairy these days.Must be nice.

[@andrewsbbq]

Aren't all Traeger pellets technically alder wood🤫

[@MeatChurchBBQ]

No sir.

[@andrewsbbq]

@@MeatChurchBBQ I thought they use base alder wood for all pellets and then use oils and "natural' flavoring" to get their lineup of pellet varieties.

[@chazmbates]

When can we get that hat??

[@MeatChurchBBQ]

www.meatchurch.com/collections/hats/products/white-navy-snapback

[@brandonsheehan8407]

This is definitely a recipe for people that are not big on fish. Most outdoorsman would say poaching wild caught fish in butter is a sin. Salt, pepper and a good sear on each side is the way this should been eaten. I think hiding the flavors of wild caught food with fat takes away from the primal experience of obtaining the animal in the wild of nature. Given I am still all for people venturing out and eating more wild caught food.

[@MeatChurchBBQ]

Don't disagree, but this in the butter for such a short period of time, that the richness of the fish still comes through in a major way. And also why I teach so many different ways to prepare food and have numerous salmon techniques and recipes. This was special as well since the chef at the lodge worked with me on it. Cheers and thanks for the feedback!

[@howierd42]

People who don't live in the PNW have NO IDEA how to cook salmon. Poach it butter?! You just ruined all the fat and oils in that salmon, which is what makes salmon unique. Save the butter for some kind of white fish. Put that salmon on the grill over some cedar, or alder, or cedar, or even some cedar and just let it cook. Maybe some dill. Maybe some lemon. Don't overthink salmon.

[@Str8BreaksHomie]

I knew someone was going to have a meltdown over this poaching cook 😂 “That’s not how we do it in the PNW!” 😂🤷🏼‍♂️🤦🏼‍♂️🙄

[@howierd42]

@@Str8BreaksHomie If I am going to learn how to cook beef I am going to look to someone from Texas. If I am going to learn how to cook salmon I am going to look to someone from ... Texas? No, you are going to ask someone from the Pacific Northwest. If the only fish you ever cook is catfish (not saying it is, just an example) and you think that is the only way you are supposed to cook fish, and then someone hands you a salmon, you should not cook it the same way and expect to enjoy it for the type of fish it is. You will bite into it and almost immediately know you made a mistake. This poaching salmon in butter is a mistake.

[@hookedm]

OOOOH, yer gonna catch shit for " northwest Canada-basically Alaska" lol

[@MeatChurchBBQ]

I should have said "basically all the way to Alaska" because you are right!

[@mikestratton3716]

Does anyone else on here eat the skin? Didn't know that was a thing

[@MeatChurchBBQ]

I didn't before this, TBH. It was pretty good since it was crispy from the sear. I'll try anything.

[@Str8BreaksHomie]

@@MeatChurchBBQ Crispy skin is awesome. Mushy is not.