Sugar, Spice & Smoke

One of the most enjoyable aspects of being a fisherman is sharing fish stories, especially with those who don't fish regularly.  Not because I can get away with telling "a whopper of a story" but because they're always marveled at the thought of catching even the smallest of salmon.  It's fun to try and recall the details pertaining to the catch as they ask the most unexpected and interesting questions.  A sure way to ignite these adventures conversations is through the sharing of smoked salmon.... of course with salmon that I've both caught and smoked myself.

Although it was a tough year for salmon fishing, I was blessed to have enough fish in the freezer for two days worth of smoking.  I spent two Saturday's in October with a full smoker, resulting in some of the most flavorful smoked salmon.

With a dry brine blend of brown sugar, salt, garlic salt, celery salt, lemon pepper, dill weed, hot mustard, and just the right amount of time over smoke, I believe I've found a near perfect recipe for both salmon and trout.

1st batch ready to go in the smoker!

The trick is to coat the salmon with honey and finish it off in the oven at low heat for about 20min.  The end result is salmon candy you can eat warm or cool/freeze for gifting.