Wild local King salmon brined for 24 hours and smoked for two days. Angelo's Meats and Sausage in Petaluma makes this slightly sweet smoked salmon for us using salt, smoke, and brown sugar. Angelo is a smokehouse master and has agreed to make small weekly batches for us so that our salmon is always fresh from the smokehouse.
This is a hot smoked fillet, so it will not be sliceable but will flake beautifully. The sweetness of the brown sugar compliments the salmon and makes this a delicious addition to any cheese plate. Gobble it up as-is or enjoy on top of a bagel with cream cheese or sprinkled on top of a salad.