Joe Heinlen



Fishing Report

Area Info


Pro Q&A





Joe's Email



Joe's Recipes




Begin by salt and peppering the fillet. Next, spread sour cream on fillet and sprinkle bacon over sour cream. Finally, spread grated cheese over fillet. Bake at 350 or on Medium on the barbecuer in an aluminum foil boat for 20 to 25 minutes or until the fish flesh is flaky. Enjoy!

Dry Brine for Salmon & Trout

1 bag of Dark Brown Sugar
1 cup of salt
2 tablepoons of Garlic Salt

Mix all ingredients together. Rub the mixture on fillet or pieces. Place in a glass bowl or Plastic Bowl. Cover bowl with plastic wrap and set in refrigerator for 24 hrs.
Remove fish from container and rinse under cold water. Place fish skin side down on paper towels and dab flesh side of fish with paper towel to dry..
When fish flesh is glazed Sprinkle with pepper then place in Smoker.
Usually you only need to load your smoker 4 times with wood chips which will be plenty of smoke for flavor. I like alder the best. continue drying fish in smoker until fish is dry to your desired texture... Enjoy!


Smoked Salmon or Trout Ball
1 piece of smoked fish
1 block of Cream Cheese
1 cup of Mayonnaise
1 package of Ranch Salad Dressing mix
1/2 cup of Parmesan Cheese

Chop fish in little pieces then mix fish, cream cheese, Mayo, Ranch Salad dressing mix together
Lay out a sheet of wax paper and spread Parmesan cheese out
Place all mixed ingredients on cheese and use the wax paper to form a ball. Enjoy with crackers or Chips. Party Favorite!!!