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.

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About Meat Church BBQ:
Welcome to the official Meat Church BBQ YouTube 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!

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[mikesikora]

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

[yetibartender-kqks]

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

[barksjohnson]

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

[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!!!

[ou-kdrc]

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

[scooter]

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

[mikehedlund]

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!

[robertmullen]

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.

[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!

[scandelabra]

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).

[jonathanewert]

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!

[anthonyguerra]

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

[davidcorbett]

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!

[sakostwwy]

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

[mrobi-dl]

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.

[FreeBirdTwo]

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

[narbekalantarians]

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

[rdfrancis]

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

[brianm]

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

[iamamnboi]

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.