The Dream Is Still Alive at Rivers Inlet Sportsman’s Club

We recently returned from a road trip down to Seattle (Puyallip actually just south), where we attended the Washington State Sportsmen’s Show. It was so great to see so many past, present & future guests all under one roof. 

We were very excited at this Show to talk about RISC to hundreds of anglers. Some had heard of Rivers Inlet because there was a picture of their dad & grandfather shown posing with a classic giant Rivers Inlet trophy Chinook/King salmon on the wall of the family den when they were growing up. Rivers Inlet was forever cemented in their mind as mystical place where the dream of Tyee salmon was attainable which it still is today!

If you haven’t already done so, book your 2020 fishing adventure with us & have expectation & opportunity of catching a chrome bright, ocean going, hard fighting trophy sized Rivers Inlet salmon.

Call: 1-800-663-2644  Email: 

Rivers Inlet Sportsmans Club

RISC – A Place with Something for Everyone

For many good reasons, getting our family together has been on our minds this year more than ever & is a top priority for 2020. There’s been too much talking about it & now it’s time to get planning or it might never ever happen. Does that sound like your fishing travel plans of late? You need to make fishing a priority for 2020. Don’t read any further if you have not already booked your great Rivers Inlet Sportsman’s Club Fishing Adventure call us today for dates available 1-800-663-2644 or

Many families & corporate groups have held reunions at the lodge & do not cease to tell us what an incredible experience they had at our fishing lodge.  We have something to offer everyone: the adventure of the seaplane flight into the remote wilderness, the exciting challenge of the fishing & boating, the breath-taking scenery & wildlife viewing, the magical sunsets. The icing on the cake is the chance to really escape the “real world”, get away from your daily routine & spend quality time with family, friends & clients. We have it ALL!

At the same time, don’t forget all the reasons that we are the best place in the world to successfully catch trophy salmon, halibut & lingcod at an affordable price, in calm waters only minutes from the lodge. Oh & that you typically you leave with a big box of yummy fileted fish to host BBQs & dinner parties where you can recount your adventure stories. What about being the perfect place to bring your elderly parent on that “bucket list” trip (calm waters/ 5 mins. to fishing grounds), the teenage daughter/son for some quality time away (there is satellite WiFi back at the lodge), or to that “special” client who has become a friend over the years (& who will likely catch the biggest fish with zero experience). The adventure awaits you in Rivers Inlet. Book your trip today & discover the magic of the Rivers Inlet Sportsman’s Club (RISC).

Guest Testimonial

Wow ! What a great spot. My Dad brother and I fished are hearts out. Lots of fish here, all was great, not one hitch from the flight from Vancouver to the great greeting on arrival from the staff. Simon and Stephanie really pay close attention to every detail of this operation, great boats, fish equipment, meals, very good accommodation, clean, and the staff, very nice, always full smiles and ready to help you anytime. This was the first time I have been salmon fishing and I caught lots of fish. The mini information seminar that Simon gives is very informative for a rookie like me and really helps to understand how to fish these waters. What can I say? It was a great 4 days I will be going back with my son for sure.

July 2019 – Magnum P.I.

Recipe – Easy Honey Garlic Salmon

It is that time of year when time is no longer on your side in terms of quality of that prized sport-caught fish you brought back from that lodge that is still in your freezer even if your vacuum sealed packages are still perfectly intact despite the perils of that frozen environment. We are now six months post-harvest & you are officially at the end of "optimum storage life" according to fishmongers/chef’s & foodies alike. It is time to prioritize the salmon, halibut or lingcod onto the lunch & dinner menu. Here is the strategy. Go to your freezer & examine all the fish packaging. Any that appear not to be sealed & are letting air in will need to be re-packaged. The sealed ones are fine. Re-wrap in saran wrap & then re-sealed in ziplock bags. You can even quickly rinse them off to get a fresh protective glaze on them. Especially look for ones that have ice crystal inside & perhaps even some discolouration of the flesh. Use those first & make sure when you a prepping that you trim off any freezer burned parts & remove the skin. Skin has the most fat & at this point the fish with taste fresher when cooked without it. But the real action plan post-freezer inspection is to get on the phone to your fishing buddies & then call us a book your summer 2020 fishing trip to re-provision your freezer!
Here is a great recipe that has a bunch of flavours that will showcase your salmon at it’s "February Freshest"!


-1/4 cup (4 tablespoons) butter
-1/4 cup (4 tablespoons) honey
-2-3 cloves garlic, minced*
-1-2 tablespoons fresh squeezed lemon juice (or juice of half a lemon)
-4 wild caught salmon fillets (about 1/2 pound or 250 grams each), skin off or on
-Lemon wedges (to serve)
-Salt, to taste


-Arrange oven shelf about 8-inches away from heat element in your oven. Preheat your oven to broil.
-Place butter in a cast iron skillet (or an oven-proof frying pan if you don’t have a skillet). Cook over medium heat, stirring and swirling pan occasionally for about 3 minutes, or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance.
-Pour in the honey and let it dissolve into the butter. Then add in the garlic and sauté for about 1 minute until fragrant. Add in the lemon juice; stir well to combine all of the flavours together.
-Add the salmon steaks to the butter in the pan; cook each fillet (skin-side down if there’s any skin) for 3-4 minutes or until golden, while basting the tops with the pan juices. Season with salt and pepper, to taste.
-Add the lemon wedges around the salmon. Transfer the pan to your oven to broil / grill for a further 5-6 minutes, or until the tops of the salmon are nicely charred.
-To serve, drizzle with the reserved brown butter sauce. Serve with steamed vegetables; over rice or with a salad.


*For a mild garlic taste, use 2 cloves. For more flavour in your sauce, use 3 cloves!

Oven Baked Method:

-Pre-heat oven to 410°F (210°C).
-Follow Steps 2-3 as above.
-At Step 4 when adding the fillets into the skillet, transfer to oven to bake for 4 minutes (depending on the size and thickness of your fillets).
-Broil (or grill) for 2 minutes to get nice charred edges.