Grilled Salmon with Bourbon Maple Syrup Glaze

Grilled salmon is a staple in the Meat Church Household. Salmon has so many great benefits; it is 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.
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.
Recipe: www.meatchurch...
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About Meat Church BBQ:
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​ #GrilledSalmon #Salmon

[@rdfrancis516]

So glad you mentioned the cooking temps. 145 is so wrong and ruins salmon. Awesome work as always Matt! 🔥

[@MeatChurchBBQ]

100%

[@nateshenner18]

122 is my sweet spot. So good

[@leestebbins5051]

I read somewhere 120 for wild, 130 for farm. Wild is leaner, that’s why lower temperatures. Either way the fish will flake.

[@mikesikora1949]

Love the homage to British Columbia - where I live, and love. Great fishing on lakes and on ocean. Love the meat church arsenal.

[@tracycrispino3446]

Thanks for sharing Matt, I’m making it this weekend! I did the smoked baked beans and Mac & cheese for the holiday weekend. Amazing just as you said it would be. We prayed and honored our fallen veterans as well 🙏❤️🇺🇸

[@MeatChurchBBQ]

Awesome.

[@barksjohnson1513]

I’m born and raised in Alaska! Grew up on Salmon, king crab and wall sized Halibut! We smoked on Alder.

[@MeatChurchBBQ]

Love that!

[@bradnaish2570]

I live on the lower Columbia River and always looking for new salmon recipes on the pellet grill. Thanks for the video. Also, "Straight from the Barrel" Is the only Blanton's worth the hype IMO. Good call Brother!!

[@mel_steves_gardening]

Love fresh wild Pacific salmon, living in southern BC we're lucky enough to catch our own every fall to put in the freezer. When I eat salmon I like to keep it quite simple with lightly spiced and fresh dill but my favorite way is eat it raw, of course after it's been frozen for minimum 10 days in my freezer.

[@ou-kd9rc]

Nice flex on the bourbon bar, I ain't mad at it!

[@joeevans9079]

This right here, I spent a few minutes admiring the collection of Whistle Pig, OF Birthday, Pappy, Blantons, Willet, EH Taylor, etc....

[@jaysavage74]

Exactly my thoughts....😂

[@MeatChurchBBQ]

Cheers!

[@yetibartender-kq9ks]

What a heck of a bourbon collection! I had to pause and admire it all! 😂 I love my Meath church glen!

[@UnforgivenTrucker]

Chef Jean-Pierre (wonderful teacher) taught me to cook to 125⁰, years ago. Glad to see others following. Chef Jean also has a butter poached salmon recipe.......Lawd Hammercy.

[@MeatChurchBBQ]

JP is the man. Good buddy. I also have a butter poached salmon video on this channel.

[@UnforgivenTrucker]

@@MeatChurchBBQ I heard that. I'm a trucker...from Myrtle, Mississippi...down the road from Malcom Reed and Heath Riles. Currently in Austin, TX. Headed to San Antonio. I love running the pits when I'm home. I actually build my own smokers. I'm working on three patents right now. Hopefully, y'all will be using them. 🙏

[@agould53]

I've been using Honey Bacon BBQ with salmon a lot. Yellow mustard binder, and little added smoked paprika. Fantastic.

[@j.j.clingman4083]

Meet church I am a very very big fan of a really good salmon for sure!!! I will grill my salmon on a brown paper bag cut about a 1/4” wider than the fillet and coat the bag with a high heat oil or even butter and then put my fish on it!! After cooking it to definitely not overcook like you said at a 125 to 130 is my preferred doness then will coat it with a mixture of a BBQ sauce that I make with a bourbon maple syrup of my seriously the very first time I seen a BBQ salmon on the menu at a restaurant I was that definitely doesn’t even sound good!! After trying it I was definitely glad that I was talked into getting it to try for sure!! So delicious for real but I said I could definitely kick it up a notch and after trying it with a bourbon maple syrup and a homemade BBQ sauce that I make and have sold to several restaurants over the years I have definitely found my new favorite way to cook salmon and I have not found one person that has not liked it at all either!!! Definitely have to give it a try for yourself and I promise you that you won’t be mad for trying it either!!! Awesome video buddy!!!!

[@robertmullen5211]

Coming from the PNW I cry when someone cooks to 145º. Wastes a glorious piece of fish. No more than 125º for me and the missus. Love your row of Willett too. I have a ton, even some old wax tops. Best bourbon IMO.

[@MeatChurchBBQ]

100%!!! LOVE WIllett.

[@emmgeevideo]

My favorite way of cooking salmon is in my wood-fired "pizza oven". My wife let me buy it if I promised to use it for more than pizzas. I have stayed out of divorce court by cooking a lot of salmon in it. I'm always looking for new ways to glaze salmon so this recipe will be my next venture.

[@wimhof420]

Be careful not to fly to close to the sun pal.

[@MeatChurchBBQ]

Love that!

[@jonathanewert2350]

We have used both Deez Nutz and Honey Hog. Love them both. The Honey Hog is sweeter, the Deez Nutz is more pecan flavored. And the glaze is spectacular!

[@MeatChurchBBQ]

Totally agreed. Deez is great on salmon.

[@wjwitte73]

We're lucky to live in BC because I cook salmon at least once a week using different glazes and only to 125F. It's always delicious 😋 😜.

[@scooter433]

Now we're talking. I'm trying this one. Thank you, boss! Love the videos.

[@MeatChurchBBQ]

Thanks Scooter

[@SirPartyRoc]

Bourbon collection 🔥 salmon is simple and yet so flavorful. Salmon is almost a weekly meal in my house and it’s fantastic off the smoker.

[@MeatChurchBBQ]

So good!

[@anthonyguerra2456]

Meat church..Matt pitman, my favorite chef! Looks amazing 🎉

[@rjl1303]

I catch Salmon on Lake Michigan spring through fall and I’m always looking for new recipes. Definitely trying this simple yet delicious recipe soon. Thanks for the awesome seasonings and for producing excellent videos to showcase your products!

[@mikehedlund9631]

I'm with you on the Salmon finish temp. I pull mine at 120 and let it carry to about 125 tops. Tender, juicy and full of flavor. I'm looking forward to trying that glaze. Great cook, Matt!

[@MeatChurchBBQ]

PERFECT

[@scandelabra7210]

Loved all the fishing talk in this one (and of course the food looks great too). I lived in Alaska for a couple years and worked with a fishing charter/campground there for a summer. I’d highly recommend Seward, AK and, specifically, Miller’s Landing’s charter trips if you find yourself there. Hard to beat Alaskan salmon (and rockfish and halibut).

[@jackycastellow351]

We grilled Copper River salmon tonight on our Traeger using your Honey Hog rub and Maple Butter glaze recipe. AMAZING! We will be grilling this often from now on - thank you so much for this "stupid delicious" recipe! I just ordered Blanton's Bourbon Maple syrup too ... nuff said

[@user-qx6rf7rb2x]

Great way to cook and eat salmon, talking about the belly fat, i catch whitefish and lake trout just north of Toronto, in lake simcoe, ice fishing and i have always kept the belly strips with about 1 inch of meat and then smoked, even some of the old timers i fish with said they didnt eat smoked fish.... till they tried my strips, loads of flavour there, just thought i share that with you

[@PSSKDerby]

Great video Matt! I totally agree about fishing in BC being absolutely amazing. You treated that spring (chinook) salmon exactly how it should be done and that maple glaze was perfect. I’d never thought of using my paper for fish, great idea! Thanks for sharing!!!

[@mrobi002-d2l]

Love your stuff, my girls and I watch quite a bit. Today was the first time I've heard you use GD - 100% your right but it definitely caught me off guard.

[@Rob-BC]

Glad you come, and visit us, Matt. Welcome! And, what a darn fine cook of salmon to boot. I'm sure many more were had fresh off the hook!

[@MeatChurchBBQ]

I'm headed back to BC Saturday!

[@Rob-BC]

@@MeatChurchBBQ Have a great time, and enjoy!

[@kevsagers11]

Made this last night after watching the other video! Did one filet with honey hog and the other with honey hot… the family loved both! Thanks for giving me my new favorite salmon recipe!

[@MeatChurchBBQ]

Sounds great!

[@kevinoriley5707]

My salmon recipe is very similar, except I glaze with the Bachans Japanese BBQ sauce that I’ve seen on this channel before. It’s fantastic and my wife loves it as well! I also just love that Bachans sauce on all kinds of stuff, so quick shout out to them!

[@MeatChurchBBQ]

I did that at duck camp this year. HUGE fan!!!!

[@TheOriginalZetsumei]

I have been making your "Summer Series" Salmon with Honey Hog since day one because I didn't have Deez Nutz at the time. I have had people that "hate" salmon have seconds and thirds! Such a great recipe and an absolute family favorite.

[@MeatChurchBBQ]

LOVE THAT

[@narbekalantarians6269]

Looks money. And you're absolutely right about the 125-130F IT, plus there's the carry over

[@MeatChurchBBQ]

100%!

[@drcbeartooths]

gall dern, Matt! fish and bourbon - nuff said. thanks for another fun show.

[@nasa1nk]

I have done a lot of salmon in a griddle but have not tried it on a pellet smoker. The glaze looks awesome.

[@MeatChurchBBQ]

It's so easy.

[@stephenfarrell6794]

Yep we pull ours off at 125-130 and it makes all the difference, much more moist.

[@MeatChurchBBQ]

YES!

[@ramonrobinson5185]

I love to smoke salmon. Marinated in a Asian style season with a Cajun rub.

[@MeatChurchBBQ]

Sounds tasty!!

[@ramonrobinson5185]

Next time I will try your voodoo rub on it.

[@kevindose8666]

I make a blackberry bourbon glaze! So delicious!

[@rudevalve]

Certified Gold!!!!!

[@MeatChurchBBQ]

Thanks!

[@jaysonescoe5799]

And as you drop this dime! I’m having fresh yellow fin tuna for lunch. Straight from OBX!! This past weekend for the wife’s 50th!! I did score some fresh Canadian salmon as well!! Cheers Matt and the all the gang!!

[@MeatChurchBBQ]

NICE! Cheers!

[@-.Steven]

Next salmon I grill will be done this way! Thanks Matt!

[@MeatChurchBBQ]

Sounds great!

[@907jl]

Great job Matt. You get two thumbs up from this Alaskan for not overcooking your salmon!!! That's pretty much my go to glaze as well, stick of butter, cup of good maple syrup, and a shot or two of Knob Creek. Will have to give Honey Hog a try this summer. I normally just go SPG, but I can see where HH would go well with salmon. I like the butcher paper idea too. Bet your dog loved the drippings on the floor! :)

[@MeatChurchBBQ]

Love it.

[@beka4780]

And for me the best rub in world and number 1: HOLY COW!!! Greetings Bernd

[@MeatChurchBBQ]

THANKS!!!!!

[@Sb142sf]

Just made it and it was so delicious

[@sakostwwy1903]

Dang!! Wish this one had been up before Mother’s Day. Looks delicious. Adding this one to the list of must try’s.

[@MeatChurchBBQ]

Enjoy!

[@iamamnboi9995]

I have some salmon I caught last October, I was just thinking about thawing out and smoking. I have a bottle of Cask & Crew Walnut Toffee whiskey I wanted to make a glaze out of. I think that would taste great over some Honey Hog. Thanks for your Videos Matt. Your making a griller /smoker / weekend hero in my kids eyes, out of me.

[@MeatChurchBBQ]

YES!

[@cgorzney]

We love salmon so gonna do this!

[@MeatChurchBBQ]

Report back!

[@Bigheadedwon]

He owns Meat Church so of course he’s going to promote his products. Honey Hog really is as good as he said. I put it on a pork butt and probably ate 4lb of it in 3 days. I have 4 of their seasonings and they’re all great. Honey Hog and Holy Gospel are my favorites. Holy Cow on Smash Burgers too!

[@mitchellbjerke5547]

Been doing Blanco on BBQ chicken and have gotten many compliments

[@MeatChurchBBQ]

Thanks!

[@agib1368]

I absolutely love smoked/grilled fresh fish. Salmon and trout are my favorite. They have to be wild caught or the flavor is just not there. Awesome video my friend!!!

[@rmagala]

Holy Voodoo is may favorite for salmon. Maple bourbon glaze is great, I do it a lot. Don't sleep on rib candy

[@MeatChurchBBQ]

Great call.

[@MikeJones-zl6yn]

Alaskan here, you need to have them give you salmon collars. Best part of the fish to smoke🤙🏻

[@tomd.benjamin762]

The best part was; “Ah, Damn…I’m tellin’ you!” 😂 Looked amazing.

[@MeatChurchBBQ]

Yessir!

[@ToddHiller]

OMG, i have to try this, looks so amazing! Cheers!

[@brianm4709]

"Gosh darn (editted) that is good!" Love the genuine reaction...good stuff.

[@MeatChurchBBQ]

Thanks!

[@user-fh7fq8bc1c]

Plane and simply AWESOME!👍

[@MeatChurchBBQ]

Thanks a lot!

[@davidcorbett7332]

Great recipe as usual. I honestly can’t believe no one has commented on that bourbon wall. That’s a lot of good and rare bottles you have sir!

[@MeatChurchBBQ]

Cheers!

[@Dgarza461]

Hello from San Antonio Texas!!! Love the meat church content!!! Keep’em coming

[@MeatChurchBBQ]

We love you!!!!

[@FreeBird614Two]

This is a great video, love the salmon prep, and the Blaton's is top shelf!

[@MeatChurchBBQ]

Thanks so much!

[@kevinv.8521]

Matt - Thanks for the temperature comment. I have a friend who fishes salmon on Lake Michigan a lot. He will enjoy this. Keep up the great videos!

[@MeatChurchBBQ]

Thanks Kevin!!!

[@ninohiggs6339]

I do mine with cajun rub mesquite and molasses. Or rub it sown with mayonnaise with ginger , Teragon and garlic.

[@MeatChurchBBQ]

Love all that!!!

[@dwaynewladyka577]

We do have great seafood in Canada. Maple syrup is a fantastic match with it. Also, hardware stores will sell untreated cedar planks, and they can cut them for you. Cedar planked salmon is awesome. That salmon looks great. Cheers, Matt! 👍🏻👍🏻✌️

[@MeatChurchBBQ]

Great tip.

[@fourpressmedia2674]

Sounds deee-lish! Can't wait to try this. Thank you for the inspiration.

[@MeatChurchBBQ]

Welcome!

[@gregvaughntx]

The best salmon I ever made I pulled at 125, no regrets. I do tend to go for heavier smoke without a sweet glaze though. But I don't plan to ever cook beyond 130 tops.

[@MeatChurchBBQ]

Perfect

[@Sweeneybbq]

“Got it from my Outdoor kitchen” 😂😂 Great video!!

[@MeatChurchBBQ]

Glad you liked it!

[@chewyb383]

I've been making my own Honey Bourbon Glaze (3:1) but I will have to try this.

[@MeatChurchBBQ]

Awesome

[@joemicke]

So easy and excellent!

[@mrawesome3836]

That’s definitely going in my list of tries and sick bourbon bar!

[@MeatChurchBBQ]

Thanks!

[@FLHPI02]

That bourbon bar, though! 😳😍🥰

[@MeatChurchBBQ]

Cheers!

[@MatthewSkaggs]

Trying this tonight!

[@kendo411]

Im only missing 3 letters to complete my blantons bottle collection but they are hard to get love it though especially for an old fashion with a smoke orange and grilled orange slice, smoked simple syrup too

[@MeatChurchBBQ]

The hunt is real.

[@kingbarnes358]

Looks delicious

[@MeatChurchBBQ]

Yep!

[@Caturday123]

You had me at honey hog. It’s my absolute favorite!!!!

[@MeatChurchBBQ]

Thank you. My kids too.

[@jerronwosel9211]

Now if I could just find some Blanton's, I'd be ready to go lol! Well done, sir!

[@MeatChurchBBQ]

Cheers!

[@IanHall-uo6qc]

You gotta re-up on the bourbon glasses for us people out in CA. I want one so bad! 😂

[@garytingler3222]

I cook a lot of salmon, got to try your glaze, looks awesome. I will have to order the syrup. Sure would like to get a couple of the bourbon glasses !!

[@MeatChurchBBQ]

We will have them back on MeatChurch.com soon.

[@alanhughes9866]

"Stupid Good", got to love the phrases

[@MeatChurchBBQ]

HAHA

[@ozzymandias1475]

Ha nice one Matt. I've got bourbon bar envy now for sure!

[@MeatChurchBBQ]

Cheers!

[@hector879]

Good stuff! I’ve never been a big fan of salmon, but maybe it’s because it’s been over cooked. I’ll try it soon with this recipe and cook it to 130ish. Thanks for the quality content!

[@MeatChurchBBQ]

Do it and let me know!

[@TheKCCopper]

Have been doing the large filets with a sweet chili sauce, will definitely do the Blanton’s. Matt you do such a great job on anything you produce. Keep on smoking brother.

[@MeatChurchBBQ]

I need to try sweet chili on it. I LOVE that stuff.

[@user-bh8zv3sp4o]

For sweet heat,try hot honey hog and Matt’s burnt end glaze. Whomp sause and honey. 🔥

[@MeatChurchBBQ]

YES!

[@Rwhittaker]

Love this salmon recipe. I go to Alaska often and bring back salmon. I apologize for not using your seasoning. I use Chef Paul Prudhomme salmon seasoning. It’s delicious. I realize you make your living off of your seasonings but give it a try. It’s worth it. Love the channel and use many of your other seasonings and products. All the best!

[@MeatChurchBBQ]

I use Paul's seasoning. :)

[@briandaffern5108]

I can hear the Aggie Yell Leaders now, hooting it up for that salmon cook, looks awesome. Next time your up here and catch a nice size chinook, take it home, cover all of it in a 1/4 inch of salt for about 18 hours, then rinse and put in cold water for an hour, remove and pat dry, put uncovered in the fridge over night, then cold smoke over maple for a couple of hours. Best damn lox I've ever had.

[@MeatChurchBBQ]

I'm in.

[@Rwhittaker]

Also for wild caught salmon Please pull off at 120. It will raise to about 125. It doesn’t have the fat content to tolerate 130 or more. Store bought may be ok at 130-135 But wild caught will be too dry.

[@MeatChurchBBQ]

agreed

[@mattstraight8179]

Great work. Where do you fish in CA. Charter recommendations?

[@BradJoel-il5jr]

Went to cooper's landing alaska last year. I got a few salmons left need to try this

[@MeatChurchBBQ]

Perfect

[@-.Steven]

Jajajajaja! Hecko en Tejas! 😂 Jajajajajajaja Jilarious! Almost as funny as hecko en chine 😆 The Salmon looks Awesome!

[@MeatChurchBBQ]

Thanks!

[@coketrain4755]

I need that bourbon bar so hard to get stuff like that locally tho

[@keith5223]

Awesome Dude, save me a bite!

[@MeatChurchBBQ]

Come on down.

[@dukedavis736]

I am a pellet grill rookie…..I need a good recommendation on what brand I need to buy. I really want a “made in the USA” grill but those seem to be crazy expensive and at least 8 week delivery time. And where do you buy the black gloves that allow you to pick up hot meat?

[@jasonmidiri6445]

Damnnnnn that's a beaut of a bourbon collection

[@MeatChurchBBQ]

Cheers!

[@russellburress6240]

Luckily I don't have to fly to Canada or Alaska for fresh caught salmon I love 10 miles north of the Columbia River separating Washington state from Oregon right now we have the Spring Chinook Salmon Run so I'll definitely try this recipe. On a side note , over Memorial Day weekend in Fort Bragg California just north of Mendocino they have what they advertise as the world's largest salmon barbecue

[@MeatChurchBBQ]

I'll let a few slip past me next week so they can make their way down to you!

[@walteastling6685]

I just happen to have two salmon filets in the freezer. I know what I’m making tomorrow!!

[@MeatChurchBBQ]

BAD ASS!!!!

[@joshadamson4979]

We need a red fish video!

[@claylatour1899]

Damn it Matt. That looks amazing. I will be making that this week or weekend no doubt.

[@MeatChurchBBQ]

Enjoy!

[@blakethomastx]

Glad to see the g shock make a come back!

[@MeatChurchBBQ]

They never left. :)

[@MadMax-dt7tx]

Matt I enjoy your video but it impossible for me to buy your rubs in France. Can you give me an advice to buy it?

[@Jules_73]

I can smell that through the monitor. Man, that looks tasty!

[@MeatChurchBBQ]

It was.

[@IsaacAlejo-yj2fr]

Want that shirt

[@teddover2266]

Gonna ask a crazy question.....what kind of gloves do you use to be able to pull hot food off the grill??? Ive watched a bunch of your videos since I got a Traeger but cant seem to find gloves like you use. They all seem to be large bulky kind of gloves.

[@jackeyler971]

I’m going to try this when I get back from an AK fishing trip. Can also you do a recipe for halibut?

[@MeatChurchBBQ]

100% will do!

[@gerryhenning7337]

I’ve used Voodoo on Salmon and thought it was very good too!

[@MeatChurchBBQ]

Thanks for that!

[@jamessmith796]

Did you cook it with the skin on? It looked like you did, but i wasn't positive. Looks amazing as always. I use your rubs alot and haven't found any that we didn't like.

[@MeatChurchBBQ]

skin on

[@ryleelewis7333]

Just bought that hat at the supply shop last weekend!

[@MeatChurchBBQ]

Thanks for coming in!