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Smoked Teriyaki Salmon by Matt Pittman
By Matt Pittman
Pack your fillets with sweet and savory flavor. Marinated, smoked, and given a maple-butter finish, this fish will be your new favorite dish.
Prep Time
2 Hours
Pellets
Cherry
Ingredients
How many people are you serving?
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 3 Pound | salmon |
| 2 Bottle | teriyaki sauce |
| As Needed | Meat Church Honey Hog BBQ Rub |
| 1/4 Cup | butter |
| 1 Cup | maple syrup |
Steps
1
Pour your favorite teriyaki marinade over the salmon fillet and marinate for two hours in the refrigerator. After 2 hours, remove fillet from the marinade, rinse off and thoroughly pat dry.
Ingredients
3 Pound salmon
2 Bottle teriyaki sauce
2
Season fillet with Meat Church Honey Hog rub on all sides.
Ingredients
As Needed Meat Church Honey Hog BBQ Rub
3
When ready to cook, set the grill temperature to 275℉ and preheat, lid closed for 15 minutes.
275 ˚F / 135 ˚C
4
Place the fillet on Traeger butcher paper and lay directly on the grill grate.
5
While the fish is smoking, melt the butter and mix with the maple syrup. Pour the butter and syrup mixture over the salmon when it reaches an internal temperature of 115℉.
Ingredients
1/4 Cup butter
1 Cup maple syrup
6
Continue cooking the fish until it reaches an internal temperature of 145 degrees, about 30-40 minutes longer.
275 ˚F / 135 ˚C
145 ˚F / 63 ˚C
7
Remove the fish carefully and let rest 10 minutes before serving. Enjoy!
8
This recipe was provided by Pro Team member Matt Pittman. Check out more of his recipes and products on his website, meatchurch.com.