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.
Ingredients
- 1 lb salmon fillet
-
Meat Church Honey Hog Hot
- Honey Hot (We love Chef J’s Fire Honey)
Tools
- Cedar plank
- Instant read thermometer
Prepare your pellet grill
Preheat the Traeger to 275°. We used Meat Church Pecan and Cherry blend Traeger pellets. Any lighter or fruit wood will work.
Preparing the Salmon
Place the salmon in the center of the cedar plank. Season all sides with Meat Church Honey Hog Hot. Let adhere for 15 minutes.
Cooking
Place the cedar plank with the fish in the middle of the Traeger and cook until 125° internal. Roughly 25 minutes.
At this point we will glaze the salmon with Chef J’s Fire Honey. Drizzle the honey evenly over the salmon until the surface is completely covered. Cook until the internal temperature is 130° - 130° which will take 5 - 10 minutes. Remove from the Traeger.
Let rest for about 10 minutes. Serve and enjoy!
