The Best Way to Grill Salmon This Season

There’s nothing quite like catching your own dinner, especially when it’s a 20-pound Chinook salmon from the cold waters of Canada. I hauled this beauty all the way back to Texas and gave it the full Meat Church treatment.

I kept it simple by seasoning the salmon with our Honey Hog Hot (AKA Honey Jalapeño), letting the subtle jalapeño flavor complement the delicious fish without overpowering it. Then I smoked it on a cedar plank in a pellet grill to add just the right amount of smoky, woodsy flavor. Right before it finished cooking, I brushed it with a generous glaze of hot honey.

The result? Don’t let the name fool you. This isn’t a spicy salmon. The Honey Hog Hot and Hot Honey come together to create a perfectly balanced glaze that’s sweet, sticky, and packed with flavor with just a gentle hint of warmth. If you’re looking for an easy salmon recipe that’s guaranteed to impress, this one belongs on your grill.

Be sure to check out the rest of our Summer Grilling playlist! https://www.youtube.com/playlist?list=PLLlcC6gl4PGL09qSjfyi4DNOmq6hJVZ5F

Recipe: https://www.meatchurch.com/blogs/recipes/hot-honey-salmon

Honey Hog Hot: https://www.meatchurch.com/collections/bbq-rubs/products/honey-hog-hot-bbq-rub

Chef J's Fire Honey: https://chefjasonmorse.com/collections/sauces/products/fire-honey

Meat Church BBQ Supplies: www.meatchurch.com

Traeger Westwood Grill: https://www.traeger.com/westwood

Butcher Block - Rosewood Block: www.rosewoodblock.com

Thermapen IR thermometer: https://thermoworks.sjv.io/aOodrZ

Montana Knife Co - https://bit.ly/mcmkc

0:00 Intro

0:32 Prep

3:47 Cook

5:13 Glaze

6:05 Taste

7:40 Outro

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