Smoked & Glazed Salmon


  • 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


  • 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.