To pay tribute to the beloved Kansas City barbecue tradition (and a few traditions of our own), we slather expertly prepped, hand-trimmed Atlantic salmon with our house glaze of tomato, molasses, brown sugar, and spices. 

But as with all BBQ, it’s all about the fire. The filets spend a few hours in our smokehouse at 165°F, where time and heat work their magic—searing the sauce into the salmon, layering on those tempting notes of sweet heat and hardwood smoke. 

Once the salmon’s fully cooked, we slap on more spices and vacuum-pack the filets to seal in every ounce of sugar and spice (and everything nice). The result is a fork-tender, flaky hot smoked fish that bursts with your favorite cookout flavors. You’ll love it with buttered rolls or coleslaw and corn salad—just like mama used to make it, with a smoked fish twist.