Smoked & Glazed Salmon
INGREDIENTS
- 2 Salmon Fillets
- Meat Church Deez Nuts Honey Pecan Rub
- ½ stick Butter, melted
- 1 cup Maple Syrup
- Butcher Paper or Grilling Planks*
*only required IF the salmon does not have the skin on
DIRECTIONS
- Preheat wood pellet smoker to 200 F.
- For Salmon with Skin On:
- Brush skin with small amount of vegetable oil so they don’t stick to the grates.
- *For Salmon with NO skin:
- Place the fillets on grilling planks or butcher paper.
- Season fillets generously with Meat Church Deez Nuts Honey Pecan Rub.
- Place directly on grill and probe the thickest part of the salmon.
- While the salmon is smoking, melt the butter and mix in the maple syrup until well combined.
- Once the salmon reaches an internal temperature of 120 F, glaze with butter and maple syrup mixture. We glazed the fillets about 3 times a couple minutes apart.
- Remove from the grill when you reach an internal temperature of 130 F.
- Allow to rest for 10-15 minutes.