MOUTH WATERING Sweet and Smoky Salmon Rub | How To

[@Mike_Genisys]

Finally a recipe that isn't fussy and over complicated! Can't wait to try this!

[@jacobw4937]

Just coming here to say I've made this like 8 times since finding this video a few months ago, can't get enough of this salmon recipe!

[@-.Steven]

Very Nice! I'm going to make this today 11-12-2023. Thanks Susie and Crew!

[@CPTTango30]

I just wanted to stop by and say thank you. I made this for my family and it was a huge hit.

[@Schmoe568]

I've smoked it low and slow over several hours, starting at 140 and slow creeping up to 170. It's a 2 days or prep, and on day 3 you cook. Didn't know you could do it this fast and still keep it moist. Definitely gonna try this.

[@gregcorner1041]

I just found this channel and tried this rub this past weekend on a couple Salmon fillets. We really enjoyed it. Has anyone tried it on a white fish - grouper, haddock, talapia? Curious to reviews on a white fish.

[@trykonxlful]

I used this rub for smoked salmon last night. It was AMAZING!...Thank you!

[@Buford_T_Justice1]

I made this for my wife and she loved it. Now she has me cook it for her at least once a week. Thanks Susie!

[@keithwyss5218]

Super easy! Delicious...moist...flaky...opens up new options! Thank you for sharing!

[@ibew1951]

Thx again for u making all my back yard BBQ's a success, I appreciate what u do !!!

[@tarheeljim]

Do you brine the salmon before you smoke it? Thanks for the great videos!

[@darrellpeters8039]

I am definitely going to try that rub. Try marinating your salmon in a sun dried tomato dressing, slice lemons about 1/4" thick. Place the lemon slices directly on the grill and then put the salmon on the lemons. Works best with no skin on the salmon. The steam from the lemon goes up through the fish.

[@chucko9919]

This is the most unassuming but amazing Salmon rub yet. I'll admit, I modified it a bit, I used Lemon Zest because I didn't have a Lime handy, and I added 1/4 TSP of Cayenne. I cooked my Salmon indirect on my Weber kettle at the temp Susie said and I have to tell you, it was amazing. Thanks Susie!

[@dannycampisi1919]

This was incredible. Made it tonight following your exact recipe. Loved it.

[@zamsan311]

Thank you for this. Love the addition of the lime zest. You are one of my favorite BBQ gurus. Happy new year!

[@donnieb1950]

I made it this evening. Only change was I had no lime zest and I added honey with the brown sugar rub. I served it with horseradish sauce on the side and it was the perfect complement for the sweet. It'll knock your socks (stockings) off!- Don B. Concord, NC

[@jeffmountainman3366]

Just did a piece of Coho salmon with your seasoning. Used my Traeger and pulled it off at 145 - Delightful!! Thanks for all your fantastic recipes!

[@mmr0221]

How long do I grill my iguana fillet?

[@julieh7137]

How would you adjust the cooking for smaller sockeye filllets?

[@Heygrillhey]

I wouldn't. Just pay close attention to the temperature. They will take less time overall.

[@codyhedgecoth4089]

Maaannn!!! This was tasty! My wife said “this is the best salmon I’ve ever had”. Thank you so much!

[@williamcarr4170]

Another outstanding cook. HAPPY NEW YEAR

[@brianwilliams309]

Looks awesome just bought a beautiful fillet if sockeye salmon going to try that

[@melissaanema700]

Thank you again for a terrific recipe. We tried this today. Delicious!

[@metman3]

Cool! I was looking for a salmon recipe to try on the smoker! Thanks, Susie! Happy New Year! 😀👍

[@timbischof7588]

I've done something very similar, except I have added a light coat of maple Syrup to hold the rub in place.

[@cowboyup545]

My wife Loves salmon. Think I will make this for her as a surprise.

[@keshwannaidu3943]

I have to try that rub. Happy New Year Susie. Stay safe.

[@Breo449]

Using a gas bbq grill Do u keep it at the same temperature and time??

[@Heygrillhey]

Yes!

[@tlyoung247]

Do you use any wood in the smoker? I was wondering if that would make it to smokey.

[@t9james]

Maybe I missed it in the video but did you mention what smoke level to set your camp chef to? I am also a camp chef fan and beginner but love my pulled pork and baby backs so far, mine is the camp chef 24 SG wifi and I love it...

[@Heygrillhey]

I always leave it at 10!

[@Tri-tipTim]

I don't like salmon but I do like you. Happy new year to you and your family

[@billfighter71]

My question is do you use the same grill for fish as you do other meats? I heard people say not to smoke fish where you smoke other meats because you will taste fish on everything smoked in after?

[@Heygrillhey]

I do. I've cooked a ton of fish in this pellet grill and I've never experienced that.

[@ms7165]

Looks delicious and we are fans of salmon. Do you not brine your salmon? If not, why? I'm trying to learn.....

[@Heygrillhey]

It just depends on what recipe I'm doing and how I'm cooking it. Sometimes I'll brine when smoking at a low temp (180-225) just as an extra precaution against drying it out.

[@camieboy14]

What pellets would you recommend using?

[@mistergrendel32]

Holy crap Susie! This looks delicious. If I was using 3-4 smaller Salmon fillets, would it still take about an hour to smoke? 🤔

[@Heygrillhey]

They will cook a little quicker for sure.

[@sooperwill]

great video Susie! i' did your other grill salmon recipe and that was amazing! Can't wait to try this one. I'm curious if you have a preference as to farmed or wild-caught salmon? Happy new year!

[@westall1966]

Cook to 130-135 is just perfect.

[@afolan13]

What pellets did you use?

[@Heygrillhey]

We did this one with almond!

[@sase0703]

Looks delicious. My camp chef pellet grill is coming next week. I think this will be the first thing I cook on it. What flavor pellets did you use if you don't mind me asking?

[@sase0703]

I checked the previous comments I see that you used almond. Can't wait to try.

[@brianmartin7103]

Hey Hey Hey haha this looks familiar!!! Love it!!!!! My wife said Lime???? on Salmon haha she loved it!!!

[@Adam-W-]

Delicious!! Going to try this on some trout I caught a couple of days ago 🍻🤤

[@Schmoe568]

How did your trout come out? What kind of trout did you use?

[@Adam-W-]

@@Schmoe568 haven't cooked it yet mate,, I filleted and cryovac'd then froze the fillets. Got a variety of rainbow and brown,, fresh from the snowy mountains in Australia. They're always incredible tasting when cooked on the BBQ,, looking forward to trying this recipe out for sure! I'll reply again when I get around to it 🤙🏻🙏🏻

[@Schmoe568]

@@Adam-W- Looking forward to hearing about it.

[@robertbusek30]

I would never have thought to include basil in a salmon rub. My MIL loves when I just use salt, pepper, and garlic powder, but I’ll definitely try this out. What kind of wood did you smoke it with?

[@Heygrillhey]

I believe I had almond in there this time.

[@johnsolberg7301]

Great salmon recipe. Any reason why you don't flip the filet and peel the skin at the mid point? Love your videos and recipes!

[@Heygrillhey]

None in particular. You can totally do that if you want to!

[@warcraft8226]

Hi I don't really care for Salmon but I think i'm gonna give this a try thanks for the vid.

[@canonman223]

What wood pellets did you use for the salmon?

[@Heygrillhey]

This one had almond pellets!

[@karlynpalmer4083]

What smoke level are you at when using 275°?

[@Heygrillhey]

I leave the smoke setting set at 10 all the time!

[@medrep68]

What kind of salmon? Alaskan king? What’s the best salmon available?

[@Heygrillhey]

This will work on any salmon you'd like! This was just an Atlantic filet.

[@okielawnguy]

By the way, I’d love to have one of those hoodies! They are 🔥.

[@Heygrillhey]

Thank you!! patio-provisions.com

[@okielawnguy]

@@Heygrillhey I’m not seeing any hoodies for sale! 😢

[@chucko9919]

I’m all about hoodies and would wear a Hey Grill Hey in a second

[@toddmiller8216]

Just curious, what kind of smoke?

[@Heygrillhey]

I was using almond here, but mild woods typically work best for fish.

[@scottswisher4840]

Yummy

[@danirabinovitch3176]

Was tasty

[@Mytheral22]

Find somebody that looks at you the way Suze looks at this salmon at 3:59

[@webpressmedical]

Hey Grill Hey is my favorite bbq channel with Howtobbqright close second. Would you be willing to create a series of videos that make super awesome bbq sandwhich's like your home made Mc Rib or like howtobbqright's po' boy sandwhich? thanks for considering it

[@Heygrillhey]

It's a possibility! That Mississippi pot roast po boy is BOMB!

[@chucko9919]

You can’t go wrong with Malcom & Susie BBQ schooling

[@mikefalle7910]

going try this with some real maple syrup next salmon

[@okielawnguy]

First! Happy New Year

[@Semichef5200]

Try this same recipe, but pulling at 125. When you cook salmon to 145 you lose significant flavor and moisture which is evident with all the white fat oozing out of your fillet. Cheers!

[@aaronthered4126]

It isn't fat. It is Albumin, a type of protein that helps keep fluid in the bloodstream and helps carry vitamins and nutrients throughout the body. The only real fat a salmon has is the insulation layer between the skin and muscle.

[@moeissa2341]

@@aaronthered4126 you dont want too much of that out either

[@jerrydonohue999]

I liked the recipe and the salmon turned out pretty well with one big exception. There is WAY too much black pepper in the recipe! It overpowers everything and you can't taste the paprika or lime at all. Also, the taste of pepper is just now that interesting. The next time I will try and get the heat from a more interesting pepper, such as Thai birds eye, ancho or chipotle!

[@melissa672]

You said to cook at 275 but the text said 375; did you mean 275 or 375?

[@Heygrillhey]

275

[@brentmanzella4186]

Lets do it

[@StarrGod696]

I like this one she cooks like I do…. but I eat more of the finished product. Lol

[@zionharper3129]

So Nice 💘💘💘💘💘💘

[@DELOS13]

way too hot!!!!🤣🤣🤣

[@short5stick]

problem is it is not healthy no more. Sugar is bad and salt.

[@Heygrillhey]

Nobody said it was healthy.

[@gregvetter5070]

Awful lot of albumin on top of that salmon. Cook it lower and slower.

[@bryantcox3125]

This made me very disappointed. You tell people to check on it? Wrong. Leave the smoker closed.

[@Heygrillhey]

Ok bud. Thanks for that incorrect and useless armchair pitmaster advice. We're all so grateful.

[@bryantcox3125]

@@Heygrillhey You're letting out the heat. You're slowing down the cook. If you're looking for bark, you're not going to get as much. Do you also open the crock pot when you make something in the crock pot? Lol

[@williamkrejca4641]

@@bryantcox3125 yup