This past Saturday, my family and I were invited to attend the Depoe Bay annual fin-clipping event where roughly 20,000 coho raised from eggs were marked as hatchery stock to supplement the state’s sports fishery.

The adipose fin is quickly clipped from the juvenile coho to mark them as hatchery raised and make them easily identifiable for anglers. In the state of Oregon, coho salmon limits are two per person per day, a minimum of 16 inches, and all must have a healed adipose fin clip.

So for my family and I to be invited to take part in such an important process was a huge honor, and my children had a blast learning about the lifecycle of the salmon, clipping the fins and releasing them into the Depoe Bay reservoir.

We cannot thank Vaughn Robison and the Depoe Bay Salmon Enhancement Program enough for inviting us out to be a part of this special moment, and we are already looking forward to joining in again next year!

Traeger Grilled Honey Garlic Salmon

Honey Garlic Glaze:


5 garlic cloves, minced

1/4 cup honey

1.5 tablespoons fresh squeezed lemon juice

1 tablespoon dark mushroom soy sauce

1/2 teaspoon Sriracha


Set Traeger or smoker to 350°

Mix all glaze ingredients in a small mixing bowl. Set aside.

Once Traeger or smoker gets to temp, place salmon skin side down on grill and brush honey garlic glaze over top of salmon. Keep repeating this glazing process every 5 minutes until salmon reaches an internal temperature of 145°

Carefully remove from grill and allow to rest for another 5 minutes, then enjoy!

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