Salmon fishing season is full swing in Alaska. We prepare freshly caught Sockeye salmon for the smoker by brining the fillets in sugar and salt for 48 hours, followed by air drying for 24 hours, then transfer the salmon to our pallet smoker. While smoking, the salmon pieces are coated several times with a glaze composed of cowboy candy and spruce tip syrup over the next 4 hours. The result, deliciously sticky and salty candied salmon. The salmon can be enjoyed fresh or vacuum sealed and frozen for a later date.

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- Eric & Arielle Illia

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Willow, AK 99688

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