So I had left over in the freezer about 2 pounds of sockeye filets I took home last year from Alaska during a fly fishing Russian river hike & wade guided trip.

Luckily the filets survived my deep chest freezer for a year because the guide vacuum packed and froze them for the plane ride home.

At first, the filets were not very tasty when grilled, BBQ, or pan fried - they were very dry (wild sockeye).

Finally took me this long to make the wild sockeye taste great - quick and simple:
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Key is to marinate the filets overnight with a wet rub including some white wine.

Then I hot smoked them at 250 degrees for 3 hours and voila!

Yummy salmon that actually was moist and tasty.

Leftovers are being into smoked salmon spread.....