Today I was planning on doing my Mahogany Pork Loin but the Bride decided that since Walmart had their salmon on sale we would have salmon for supper. So I ended up doing three fillets. On the the first fillet, I used some Hi Mountain Salmon seasoning that I received as a sample from my last Hi Mountain order. It tastes like lemon pepper with dill added to the mix-not too bad but I should have made some kind of a mop to go with it as it ended up just a tad try. The last two fillets I sprinkled with a rub of 1/2 cup turbinado sugar, 1/4 cup kosher salt and 1/8 cup of fresh ground pepper. Everything was dumped into a plastic zip top bag and thoroughly mixed. The rub was then sprinkled liberally over the salmon. The mop I used for this salmon was 1/2 pure maple syrup, 1/4 cup low sodium soy sauce and 1/4 cup butter. I put the mop ingredients in a microwave proof bowl and microwaved everything for two minutes. The mop was then poured into a clean spray bottle and the salmon with the turbinado rub was sprayed every 40-45 minutes. The GOSM was set to 240 degrees and the salmon was pulled when the internal temp. was 165 degrees and the salmon flaked with a fork. All three salmon fillets where smoked over hickory chunks.