All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:

2        lbs                  Fresh King salmon filet
1/3     C                    Spice Union Polynesian Luau Spice Blend
1/2     C                    Butter
3        ea                   Fresh garlic cloves- finely minced
1        ea                   Fresh Serrano chili pepper- finely minced
1/3     C                    Dry white wine
1/4     C                    Fresh cilantro- de-stemmed and finely minced

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Smoke the King salmon:

1. Preheat your smoker to 225°F, setting up for indirect cooking.

2. Using a paper towel, pat dry the King salmon pieces on all sides.

3. Season both sides of the King salmon with Spice Union Polynesian Luau Spice Blend.

4. Place the King salmon into your smoker or grill - on the side opposite the heat source.

5. Smoke the King salmon for 20-30 minutes or just until the first droplet of white fat shows on the top of one of the fillets.

6. Remove the fish from the smoker.

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Prepare the chili garlic butter:

1. Heat a sauté pan to medium low heat.

2. Add 2 Tbsp of butter into the pan and add the garlic and chilies to the pan.

3. Sauté the garlic and chilies for 10-15 seconds.

4. Add the white wine to the sauté pan and reduce by half.

5. Remove the sauté pan from the heat, and let cook for 2 minutes.

6. Add the butter to the sauté pan and swirl in the butter to create the chili garlic sauce.

7. Add the cilantro to the chili garlic butter and immediately pour the sauce over the smoked salmon.